Round zucchini stuffed with lean beef and Parmigiano

Ingredients

For 1 serving

• Zucchini350 g
• Lean ground beef130 g
• Eggs1
• Breadcrumbs15 g
• Parmigiano Reggiano15 g
• Tomato passata80 g
• Extra virgin olive oil2 teaspoons
• Basil3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Wash the round courgettes, cut off a lid at the top and hollow them out with a teaspoon, leaving a shell about 1 cm thick; chop the flesh.
2. Heat half the oil in a frying pan over medium heat and cook the flesh for 4 minutes, until it has lost its water and softened; let it cool slightly.
3. Beat the egg. In a bowl mix the flesh with the lean beef mince, half the egg, breadcrumbs, grated Parmigiano Reggiano, torn basil and a pinch of salt; add the rest of the egg only if the mixture is too dry.
4. Lightly salt the inside of the courgettes and fill them, pressing the stuffing in.
5. Pour the tomato passata into a baking dish with the remaining oil and a pinch of salt, set the courgettes in it and put their lids back on.
6. Bake at 190 °C for 35 minutes, until the courgettes are tender when pierced with a fork and the filling is cooked through. Serve with the sauce from the dish.