4 Italian zucchinis
Salt to taste
6 tablespoons of olive oil
2 medium-sized onions finely chopped
2 tomato seeds removed and finely chopped
8 slices of bread without crust finely chopped
1/2 cup of roasted and chopped cashews
2 teaspoons of oregano
3 tablespoons of vinegar
1 tablespoon of garlic powder
2 eggs for brushing
Fresh oregano sprigs for decoration
4 Italian zucchinis
Salt to taste
6 tablespoons of olive oil
2 medium-sized onions finely chopped
2 tomato seeds removed and finely chopped
8 slices of bread without crust finely chopped
1/2 cup of roasted and chopped cashews
2 teaspoons of oregano
3 tablespoons of vinegar
1 tablespoon of garlic powder
2 eggs for brushing
Fresh oregano sprigs for decoration
Cut the zucchinis in half lengthwise and, with a small spoon, remove the pulp leaving 8 mm of border
Season with salt and reserve
Heat the olive oil in a pan over medium heat
Add the onion and tomato and simmer for five minutes or until they're soft
Remove from heat and add the bread
Mix well and return to heat, stirring constantly, for one minute
Turn off heat and add the cashews, oregano, vinegar, and garlic powder
Mix until homogeneous
Season with salt and distribute among the zucchinis
Brush the surface of the filling with eggs
Place in a hot oven (200°C) for 30 minutes or until golden brown
Remove from oven, transfer to a serving dish, decorate with fresh oregano sprigs, and serve.
