To prepare stuffed courgettes. Wash the courgettes and dry them. Cut in half and remove the inside with a spoon or with a digger, leaving about half a centimeter of the white part.
Coarsely chop the inside of the zucchini and reserve it.
Chop the onion (shallot).
In a pan, put a little olive oil (extra virgin, better), add the onion and make brown over medium heat. Add the inside of the zucchini. Salt and season with herbs and spices to your liking. Cook for about 10 minutes. Reserved.
In a bowl mix the meat (some also put sausage, but this is not our case today) with grated garlic, Parmesan, an egg, and breadcrumbs. Mix. Add the courgettes cooked.
Mix well. If the filling is hard, add another egg. If it turns out to be too much soft, you will have to add a little more breadcrumbs.
In an ovenproof dish, put a drizzle of olive oil. Place the emptied zucchini halves on top of the baking dish and sprinkle them with a touch of white vinegar: the reason? Add a touch of acid to the preparation and keeping the inside of the courgettes of nice light color.
Now fill the zucchini with your meat filling. At the end of the operation, grate the Parmesan over the courgettes and bake in a pre-heated oven at 180º for 20 minutes ….. in my oven. Maybe the weather will be different in yours. The result must be a beautiful golden color.
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