1.0GABRIELLA GANUGIhttps://www.gabriellaganugi.com/engraph_userhttps://www.gabriellaganugi.com/enrich600338<blockquote class="wp-embedded-content" data-secret="xRnVSJukTT"><a href="https://www.gabriellaganugi.com/en/stuffed-zucchini/">Stuffed zucchini</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gabriellaganugi.com/en/stuffed-zucchini/embed/#?secret=xRnVSJukTT" width="600" height="338" title="“Stuffed zucchini” — GABRIELLA GANUGI" data-secret="xRnVSJukTT" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.gabriellaganugi.com/wp-content/uploads/2020/08/IMG_1603-scaled.jpg25601920Serves 4 Ingredients: 8 zucchini (choose a less narrow variety for stuffing) 11 oz lean ground beef 1 oz breadcrumbs soaked in milk  2 oz grated Parmigiano Reggiano  2 eggs salt and pepper extra virgin olive oil  1/2 lb small pachino tomatoes, halved 4 basil leaves   Cook the zucchini in boiling salted water for 5 minutes. Shock them under cold water to cool. Scoop out the pulp with a small knife and puree in a mixer with salt, pepper, and the breadcrumbs.  Transfer to a bowl and combine with the beef, salt, pepper, egg, and cheese. Mix well. Place the eggplant shells on a baking tray greased with oil. Season with salt and pepper, and dress with a drizzle of olive oil. Fill the halves with the meat stuffing. Arrange the basil leaves and tomatoes on the bottom of the tray with a small sprinkle of salt and pepper. Bake at 390°F for about 40 minutes.