Stuffed Zucchini

Stuffed Zucchini
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Serves: Serves 6
Prep Time:
Total Time:

Main Ingredient:
* 2 lb. 3 oz. medium-sized zucchini
* 3 fully ripe tomatoes
* 1 onion
* parsley
* basil
* extra-virgin olive oil
* salt
* pepper
* 2 eggs
* 7 tbsp. grated Pecorino cheese
* breadcrumbs
* salt

Directions: Cut the zucchini in cylinders about 2 1/2 in. long. Hollow out the cylinders with a long, thin-bladed knife.

Peel the tomatoes, remove the seeds and cut into small pieces. Chop the onion, parsley, basil.

Heat 1/4 cup olive oil in a frying pan, add the zucchini pulp along with the chopped ingredients, season with salt and pepper and cook until a smooth puree is obtained.

Remove the puree from the heat and let it cool. Blend in the eggs and grated Pecorino and add breadcrumbs to thicken.

Fry the hollow zucchini cylinders in oil, making sure they are evenly browned.

Drain and stuff the cylinders with the filling.

Dip both ends of the cylinders in breadcrumbs.

Quickly brown the zucchini in oil to seal the ends.

The dish can be served hot or cold.