Stuffed zucchini or courgettes are an ideal second course also as a single dish perfect for summer. The raw zucchini is first cut in half then shelled and finally filled with meat or meatless with a vegetarian filling; and then baked in the oven, where a delicious golden-brown surface and a soft filling are formed.

INGREDIENTS:

3 round zucchini/courgettes.
400 grams of ragu sauce.
1 mozzarella.
3 tablespoons of parmesan or as required.

PREPARATION:

First, cut the zucchini in half ① and peel them with a teaspoon ②.

Insert a layer of ragu sauce ③, a strip of mozzarella ④, and finally cover with the ragu sauce ⑤.

Finally, transfer the zucchini shells to a baking tray with parchment paper ⑥, and place in the oven at 180 C – 356F for about 30 minutes.

After 30 minutes, turn off the oven, sprinkle the zucchini with Parmesan Reggiano, and put back in the oven for 5 minutes with the broil on, to brown the Parmesan.