Fry 4 medium zucchinis for 5 minutes. Let them cool, cut off one end of each zucchini and, with the help of a spoon, scoop out the pulp. Dissolve 1 tablespoon of unflavored gelatin in a little warm water. Bring to a simmer until dissolved well. Mix in 3 tablespoons of chopped pickles, 4 tablespoons of natural yogurt, 1/2 cup of mayonnaise, and 1 tablespoon of mustard, then fill the zucchinis. Refrigerate until the filling becomes firm. Cut into slices and serve as an appetizer. Enjoy the pulp removed and use it to make soups. This recipe serves 10 portions.
Fry 4 medium zucchinis for 5 minutes. Let them cool, cut off one end of each zucchini and, with the help of a spoon, scoop out the pulp. Dissolve 1 tablespoon of unflavored gelatin in a little warm water. Bring to a simmer until dissolved well. Mix in 3 tablespoons of chopped pickles, 4 tablespoons of natural yogurt, 1/2 cup of mayonnaise, and 1 tablespoon of mustard, then fill the zucchinis. Refrigerate until the filling becomes firm. Cut into slices and serve as an appetizer. Enjoy the pulp removed and use it to make soups. This recipe serves 10 portions.
