Round zucchini stuffed with beef with country bread

Ingredients

For 1 serving

• Zucchini250 g
• Lean ground beef130 g
• Breadcrumbs10 g
• Parmigiano Reggiano10 g
• Eggs0.5
• Dried marjoram1 pinch
• Cherry tomatoes100 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – August

Method

1. Preheat the oven to 190 °C (conventional). Wash the round courgettes, slice off the tops and scoop them out with a teaspoon, leaving a shell about half a centimetre thick; chop the flesh.
2. In a bowl mix the flesh with the mince, beaten egg, breadcrumbs, grated Parmesan, marjoram, salt and pepper.
3. Fill the courgettes with the mixture, put the tops back on and arrange them in a baking dish with the halved cherry tomatoes; drizzle with the oil and add a pinch of salt.
4. Bake for 30 minutes, until the courgettes are tender when pierced with a knife and the filling is firm and golden.
5. Serve with the bread.