Ligurian women in the cuisine for centuries fill whatever; pasta, meat and all the vegetables except the peas.
The filling ranged and range from house to house, from day to day, season to season, depending on the contents of the pantry before and the fridge then, due both to the filling of the purse.
If, for example, in a family of four the mother discovered that she a day can afford to buy just – you know – a bit of onions or zucchini, here chopping and mixing what they had at home (eggs, leftovers meat, bread, cheese, herbs, etc.), onions and zucchini became a rich dish.
And even now that the economic problems about the food seem to reappear, stuffings are one of the best ways to dispose of the leftovers or pack quickly and cheaply a very nutritious and tasty dish.
They are also comfortable and practical: can be prepared the day before and are good both hot and cold.
Here I teach you the recipe of stuffed zucchini, but you know that the same way you can cook bell peppers, onions, eggplant, potatoes, tomatoes, zucchini flowers.
If you want a richer dish, add to the mixture into the crock pot some ground beef (even that of advanced boiled or roasted).
8 zucchini possibly of the same medium size
2 large potatoes
1 clove garlic
150 grams of grated parmesan
1/2 teaspoon oregano
3 tablespoons prescinseua (curd of milk, or a little cottage cheese with a little drop of milk)
little crumb of bread soaked in milk
a few leaves of basil
In a crock pot, sauté the finely chopped onion.
Boil the potatoes.
Boil the zucchini; once half cooked remove them from the heat, cut them in half and empty them gently with a spoon putting the pulp in the pot with the potatoes boiled and sifted, crushed garlic and basil, breadcrumbs, Parmesan, prescinseua, eggs, oregano, 3 tablespoons of oil.
Mix well, add salt and cook a few minutes.
Allow to cool.
Put the zucchini lined belly up in a baking pan, fill with the mixture, sprinkle on each of breadcrumbs, a little oil and bake at 180 ° C for about 40 minutes.