The last few days has been simply stunning and I decided to organise a nice dinner in my garden, to gather friends and relatives together! I prepared this amazing recipe: Italian Stuffed Zucchini Boats!

The flavour is wonderful and intense, thanks to the Oven-Dried Black Olives, but at the same time is a very light and tummy-friendly dish… perfect for the hot weather!

Moreover, it is lovely also the day after… so pack the leftovers and bring them to work or prepare them in advance for a nice Sunday Picnic!

Everyone really appreciated this meal, so I hope you will prepare is for your loved ones as well… I’m sure you will gain a big success!

Don’t wait longer and try my:

Italian Stuffed Zucchini Boats

Ingredients for 6 people:

• 6 big Zucchini
• 500g Minced Meat
• 20 Oven-Dried Black Olives
• Capers, as needed
• 1 Egg
• 50g grated Parmesan
• 50g Emmentaler
• 2 Ts Crumble bread
• Extra Virgin Olive Oil
• Pepper and salt, as needed

Wash the zucchini and cut in halves. Some of the halves will be used ias a “hat” later on.

Using a spoon remove the zucchini flesh and seeds, making a canal down the centre of each zucchini half to obtain a sort of “boat”.

Dice the zucchini pulp and put it in a pan with a little bit of Extra Virgin Olive Oil, the diced Oven-Dried Black Olives, the capers, salt and pepper.

Cook on a high heat for few minutes. Turn off the heat and let the mixture cool down.

In the meanwhile, put in a bowl the minced meat, the egg, the diced Emmentaler, the grated Parmesan and stir all together.

When the zucchini and capers mixture is ready, add to the minced meat mixture and stir all together again.

Stuff your zucchini boats.

Place the zucchini and the “hats” on a tin and sprinkle with Extra Virgin Olive Oil.

Bake at 240°C for 20-30minutes.

Serve warm with the hat on top… already done!

Delicious.. BUON APPETITO!