3 medium-sized zucchinis, each about 125g
Warm water lightly seasoned with salt
For the filling:
2 medium tomatoes
2 tablespoons of butter or margarine
1/2 cup of breadcrumbs
1/2 cup of grated Parmesan cheese (ricotta works too)
1 egg
Salt and black pepper
3 medium-sized zucchinis, each about 125g
Warm water lightly seasoned with salt
For the filling:
2 medium tomatoes
2 tablespoons of butter or margarine
1/2 cup of breadcrumbs
1/2 cup of grated Parmesan cheese (ricotta works too)
1 egg
Salt and black pepper
Cut the zucchinis in half lengthwise
Remove the pulp with a spoon. Reserve
Place the zucchini in warm water and let it simmer again
Drain
For the filling, remove the tomato seeds and chop them finely
Fry quickly in melted butter or margarine
Let it cool and add the remaining ingredients
Cut each zucchini in half or into 3 pieces
Add the filling to the zucchini pieces
Bake in a preheated oven (220°C) for about 20 minutes
Serves 4-6 people.
