Easy to make, light, fresh, so springfull!I bought all my ingredients at Eurospin: good quality, good prices!
- round zucchini (courgette), 4
- boiled potatoes, 2 medium
- stoneless green olives, 2 tablespoons
- stoneless black olives, 2 tablespoons
- feta cheese, 100gr
- egg yolk, 1
- red ripe tomatoes, 2 medium
- garlic, 1 clove
- extra virgin olive oil
Empty 4 round zucchini and sautèe the pulp in a non stick frying pan with extravirgin olive oil, a clove of garlicand a spring of thyme. When it gets soft, mash it with boiled potatoes, black and green olives cut into thin rounds, crumbled feta cheese and egg yolk.
Season with salt and pepper and stuff the zucchini with the mixture.
Put the zucchini in an oven-proof dish and pour some water (or vegetable broth) into it, adding some diced ripe tomatoes.
Bake in preheated oven (180°C) for at least 30 minutes or until the zucchini shell is tender.
Serve lookwarm and sprinkled with some cooking liquid.