Stuffed Zucchini Liguria Style (Liguria)

Vegeterian

Ingredients

Zucchini - 12 large

Salt

Soft pith of 1 bread soaked in milk

Eggs, beaten - 2

Pepper

Oregano - 1 tsp

Grated parmesan cheese - 2 1/2 tbsps

Dried mushrooms, soaked and chopped - 1/2 oz

Olive oil - 1/2 cup

Wash the zucchini and cook them for 10 minutes in boiling salted water. Drain and scoop out the flesh through the stem end with an apple corer, taking care not to break the shells. Squeeze the bread dry and put it into a bowl. Add the zucchini pulp, eggs, salt and pepper to taste, oregano, cheese and mushrooms. Mix thoroughly but do not mash to a taste.

Fill zucchini with this mixture. Heat the oil in a large, shallow frying or baking pan, add the zucchini and brown quickly over a good heat. Lower the heat and continue cooking for 20 minutes longer, or until zucchini are tender, moistening with a little hot water or stock if necessary.

If preferred, the zucchini, after first being browned on top of the stove, can be baked in a moderate oven (375F).

Serves 6