55 minutes

round zucchini, 12 (classic zucchini, 6-8)
bread, 12 Slices
egg, 1 or 2
grated Parmigiano Reggiano, 1 Cup
onion, 1 small
ripe medium tomatoes, 2
milk, 1 glass (broth, 1 glass)
extravirgin olive oil, 4-5 tbsp
fresh minced parsley, 1 tbsp)
salt and pepper


Cut zucchini and scoop out the the pulp, using a spoon to make room for the filling.
Chop the the pulp. Heat some oil in a skillet, over medium-high heat, and saute the onion or shallot in it for 5 minutes (unitl they get trasparent).
Add in the zucchini pulp and chopped tomatoes, then season with salt, pepper and parsley (or thyme). Heat for 7-8 minutes, then remove from the fire. Soak the bread in milk (or broth) untill it becomes very soft.
Add it to the mixture and stir. Add the egg and Parmigiano.
Place some of the filling inside each zucchini and bake at 425 degrees
for about 30-40 minutes.

Thanks to: Chef Vary