Who said you don't like to eat hot in the summer? It is bad to know the smell of a tomato, an eggplant or a stuffed zucchini baking in the oven. All the more so when an Italian chef like Fabrizio Rossi of Pizzeria Popolare (Big Mama) adds, in the center of the filling, a flowing heart of gorgonzola. Buen Appetito.
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Ingredients for 4 persons :
- 4 round courgettes
- 300 g ground beef
- A clove of garlic
- 300 g of dry bread soaked in milk
- 1 egg
- 50g of gorgonzola
- Parsley and chervil
- Parmesan
The steps of the recipe
1. Start by cutting off the heads of the courgettes and hollow them out by hollowing out the inside with a knife. Set them aside, upside down to drain them.
2. Soak the bread in milk. Cut the flesh out of the courgettes into small pieces and put there in a salad bowl. Add the minced meat, half a finely chopped garlic clove, coarsely chopped parsley and chervil and mix this stuffing with your hands.
3. Then add the softened and drained bread, salt, pepper and an egg before mixing again until a homogeneous filling is obtained.
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4. To assemble, put a nice tablespoon of stuffing in each zucchini. Shape a small cavity with your thumb and slip in the equivalent of a teaspoon of gorgonzola, cover with stuffing and add a drizzle of olive oil before baking for 45 min. 160 degrees (don't forget to cook the "caps" of each zucchini as well).
5 . Right out of the oven, sprinkle generously with grated Parmesan cheese and close the zucchini with their caps, it's ready.