STUFFED CHEESE ZUCCHINI
100% Organic Extravirgin Olive Oil
6 Round Zucchini
9 oz - 250 g Diced Provolone Cheese
4 ½ oz -125 g Parmigiano Reggiano Cheese
2 oz - 50 g Chopped Parsley
Remove zucchini pulp with spoon then chop it.
In a bowl with extravirgin olive oil put zucchini pulp, provolone and parsley then season with salt and black pepper and mix well.
Fill zucchini with mixture then sprinkle with parmigiano and bake at 200°C/400°F for 30 min until golden.