Ingredients: 4 zucchini - 2 tablespoons breadcrumbs - 100 gr. Stale Bread - 60 oz. grated Parmesan - 6 cherry tomatoes - 12 black olives - 20 gr. Capers - 2 Eggs - Extra virgin olive oil - salt - pepper - 1 bunch of parsley
Preparation: Wash the zucchini, Privatel the ends and cut into two parts for long. Dig the pulp and keep aside. Fry for few minutes in a pan with hot oil, place them on paper towels or bread to dry.
Preparing the filling: crumble the bread in a glass of water (or milk).
Dice the flesh of the zucchini that you had kept aside, mix the tomatoes, cut into cubes and fry in a pan with hot oil. Put everything in a bowl and add the breadcrumbs, two tablespoons of Parmesan cheese, bread crumbs and eggs squeezed. Add the capers after they are rinsed and chopped olives. Season with salt, pepper and chopped parsley.
Cooking: Stuffed zucchini with the stuffing you have prepared and arrange on a baking tray lined with baking paper. Sprinkle the zucchini with a spoon of parmesan advanced, drizzle with oil and bake in oven hot at 180 degrees for 20 minutes.
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