4 small zucchinis (600 g)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 1/2 tablespoons olive oil
1 small onion (70 g) finely chopped
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated Parmesan cheese
2 eggs
1 tablespoon all-purpose flour
4 small zucchinis (600 g)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 1/2 tablespoons olive oil
1 small onion (70 g) finely chopped
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated Parmesan cheese
2 eggs
1 tablespoon all-purpose flour
Cut the zucchinis in half lengthwise
Using a spoon, remove the pulp, leaving a 0.5 cm border
Chop the pulp and reserve in a small bowl
Sprinkle the interior of the zucchinis with half the salt and black pepper. Reserve
In a medium skillet, combine 4 tablespoons olive oil, onion, and garlic and sauté over high heat, stirring occasionally with a wooden spoon, until the onion is tender (approximately 1 minute)
Add the reserved zucchini pulp and cook until softened (approximately 4 minutes)
Remove from heat
Add the parsley, Parmesan cheese, eggs, remaining salt and black pepper, and mix well
Preheat oven to 180°C (medium)
Stuff each zucchini with the prepared mixture
Arrange in a baking dish
Sprinkle with all-purpose flour and drizzle with remaining olive oil
Carefully fill the baking dish with water until it reaches half the height of the zucchinis
Bake in preheated oven until the zucchini is tender (approximately 30 minutes)
Transfer to a serving platter and serve immediately
156 calories per serving
Pale golden color, similar to the Norton Sauvignon Blanc 98 from Argentina ($12) or the Santa Rita Sauvignon Blanc 97 from Chile ($15.35).
