Stuffed Zucchini with Pecorino Romano

Temperatures rise, the sun shines, the sea and holidays invite us to enjoy these wonderful summer days, but we also have to deal with the scorching heat and relentless mugginess. It is therefore essential to bring light and easy-to-prepare dishes to the table, which we can also prepare the night before to enjoy them the next day. Let's abandon the habit of the usual rice or pasta salad and start looking for new and original recipes that take advantage of seasonal ingredients, offering us light, satisfying and full of flavorful dishes. Today's culinary proposal takes us to Sardinia, with a typical recipe that represents a classic of the culinary tradition and evokes the flavors of the family kitchens of our grandmothers. It is a delicious dish in which the combination of eggs and pecorino cheese stands out, expertly harmonized with the sweet flavor of zucchini, the sweet and sour note of tomato and the unmistakable taste of red onion. Stuffed zucchini are always a guaranteed success, thanks to their simplicity and irresistible flavor. They can be enjoyed both hot and cold, making them perfect for a dinner on the terrace with friends, to enrich a buffet, as a side dish or even as a main course. Now let's see what we need to make our Stuffed Zucchini with Pecorino Romano. Ingredients 8 round zucchini 1 red onion 3 eggs 500 grams of ripe tomatoes 80 grams of Pecorino Romano 2 tablespoons breadcrumbs extra virgin olive oil freshly ground black pepper aromatic herbs parsley and basil to taste Preparation Let's start by preparing the zucchini: wash them and cut the top that we will set aside. Blanch them in boiling salted water for about 3-4 minutes, then drain them. With the help of a teaspoon, gently empty the inside of each zucchini, chopping the pulp obtained and collecting it in a bowl. Now let's move on to the preparation of the red onion: peel it and slice it very thinly. In a pan, add a drizzle of extra virgin olive oil and sauté the onion over low heat. Add the tomatoes, previously washed, skinned and seeded, and cut into regular fillets. To facilitate the operation of removing the skin from the tomatoes, we can blanch them in boiling water for a couple of minutes, then cool them in cold water to avoid burning our fingers. This will make it easier to remove the skin. Continue cooking, adding the chopped basil leaves and chopped parsley, and cook for about fifteen minutes. Turn off the heat and add the grated pecorino cheese, eggs, freshly ground black pepper and two tablespoons of breadcrumbs. Mix everything thoroughly. Stuff the zucchini with the prepared mixture, place the lids on top and place the zucchini in a previously oiled baking dish. Bake at 180 degrees for about 30-40 minutes. Temperatures rise, the sun shines, the sea and holidays invite us to enjoy these wonderful summer days, but we also have to deal with the scorching heat and relentless mugginess. It is therefore essential to bring light and easy-to-prepare dishes to the table, which we can also prepare the night before to enjoy them the next day. Let's abandon the habit of the usual rice or pasta salad and start looking for new and original recipes that take advantage of seasonal ingredients, offering us light, satisfying and full of flavorful dishes. Today's culinary proposal takes us to Sardinia, with a typical recipe that represents a classic of the culinary tradition and evokes the flavors of the family kitchens of our grandmothers. It is a delicious dish in which the combination of eggs and pecorino cheese stands out, expertly harmonized with the sweet flavor of zucchini, the sweet and sour note of tomato and the unmistakable taste of red onion. Stuffed zucchini are always a guaranteed success, thanks to their simplicity and irresistible flavor. They can be enjoyed both hot and cold, making them perfect for a dinner on the terrace with friends, to enrich a buffet, as a side dish or even as a main course. Now let's see what we need to make our Stuffed Zucchini with Pecorino Romano. Ingredients 8 round zucchini 1 red onion 3 eggs 500 grams of ripe tomatoes 80 grams of Pecorino Romano 2 tablespoons breadcrumbs extra virgin olive oil freshly ground black pepper aromatic herbs parsley and basil to taste Preparation Let's start by preparing the zucchini: wash them and cut the top that we will set aside. Blanch them in boiling salted water for about 3-4 minutes, then drain them. With the help of a teaspoon, gently empty the inside of each zucchini, chopping the pulp obtained and collecting it in a bowl. Now let's move on to the preparation of the red onion: peel it and slice it very thinly. In a pan, add a drizzle of extra virgin olive oil and sauté the onion over low heat. Add the tomatoes, previously washed, skinned and seeded, and cut into regular fillets. To facilitate the operation of removing the skin from the tomatoes, we can blanch them in boiling water for a couple of minutes, then cool them in cold water to avoid burning our fingers. This will make it easier to remove the skin. Continue cooking, adding the chopped basil leaves and chopped parsley, and cook for about fifteen minutes. Turn off the heat and add the grated pecorino cheese, eggs, freshly ground black pepper and two tablespoons of breadcrumbs. Mix everything thoroughly. Stuff the zucchini with the prepared mixture, place the lids on top and place the zucchini in a previously oiled baking dish. Bake at 180 degrees for about 30-40 minutes. Temperatures rise, the sun shines, the sea and holidays invite us to enjoy these wonderful summer days, but we also have to deal with the scorching heat and relentless mugginess. It is therefore essential to bring light and easy-to-prepare dishes to the table, which we can also prepare the night before to enjoy them the next day. Let's abandon the habit of the usual rice or pasta salad and start looking for new and original recipes that take advantage of seasonal ingredients, offering us light, satisfying and full of flavorful dishes. Today's culinary proposal takes us to Sardinia, with a typical recipe that represents a classic of the culinary tradition and evokes the flavors of the family kitchens of our grandmothers. It is a delicious dish in which the combination of eggs and pecorino cheese stands out, expertly harmonized with the sweet flavor of zucchini, the sweet and sour note of tomato and the unmistakable taste of red onion. Stuffed zucchini are always a guaranteed success, thanks to their simplicity and irresistible flavor. They can be enjoyed both hot and cold, making them perfect for a dinner on the terrace with friends, to enrich a buffet, as a side dish or even as a main course. Now let's see what we need to make our Stuffed Zucchini with Pecorino Romano. Ingredients 8 round zucchini 1 red onion 3 eggs 500 grams of ripe tomatoes 80 grams of Pecorino Romano 2 tablespoons breadcrumbs extra virgin olive oil freshly ground black pepper aromatic herbs parsley and basil to taste Preparation Let's start by preparing the zucchini: wash them and cut the top that we will set aside. Blanch them in boiling salted water for about 3-4 minutes, then drain them. With the help of a teaspoon, gently empty the inside of each zucchini, chopping the pulp obtained and collecting it in a bowl. Now let's move on to the preparation of the red onion: peel it and slice it very thinly. In a pan, add a drizzle of extra virgin olive oil and sauté the onion over low heat. Add the tomatoes, previously washed, skinned and seeded, and cut into regular fillets. To facilitate the operation of removing the skin from the tomatoes, we can blanch them in boiling water for a couple of minutes, then cool them in cold water to avoid burning our fingers. This will make it easier to remove the skin. Continue cooking, adding the chopped basil leaves and chopped parsley, and cook for about fifteen minutes. Turn off the heat and add the grated pecorino cheese, eggs, freshly ground black pepper and two tablespoons of breadcrumbs. Mix everything thoroughly. Stuff the zucchini with the prepared mixture, place the lids on top and place the zucchini in a previously oiled baking dish. Bake at 180 degrees for about 30-40 minutes. Temperatures rise, the sun shines, the sea and holidays invite us to enjoy these wonderful summer days, but we also have to deal with the scorching heat and relentless mugginess. It is therefore essential to bring light and easy-to-prepare dishes to the table, which we can also prepare the night before to enjoy them the next day. Let's abandon the habit of the usual rice or pasta salad and start looking for new and original recipes that take advantage of seasonal ingredients, offering us light, satisfying and full of flavorful dishes. Today's culinary proposal takes us to Sardinia, with a typical recipe that represents a classic of the culinary tradition and evokes the flavors of the family kitchens of our grandmothers. It is a delicious dish in which the combination of eggs and pecorino cheese stands out, expertly harmonized with the sweet flavor of zucchini, the sweet and sour note of tomato and the unmistakable taste of red onion. Stuffed zucchini are always a guaranteed success, thanks to their simplicity and irresistible flavor. They can be enjoyed both hot and cold, making them perfect for a dinner on the terrace with friends, to enrich a buffet, as a side dish or even as a main course. Now let's see what we need to make our Stuffed Zucchini with Pecorino Romano. Ingredients 8 round zucchini 1 red onion 3 eggs 500 grams of ripe tomatoes 80 grams of Pecorino Romano 2 tablespoons breadcrumbs extra virgin olive oil freshly ground black pepper aromatic herbs parsley and basil to taste Preparation Let's start by preparing the zucchini: wash them and cut the top that we will set aside. Blanch them in boiling salted water for about 3-4 minutes, then drain them. With the help of a teaspoon, gently empty the inside of each zucchini, chopping the pulp obtained and collecting it in a bowl. Now let's move on to the preparation of the red onion: peel it and slice it very thinly. In a pan, add a drizzle of extra virgin olive oil and sauté the onion over low heat. Add the tomatoes, previously washed, skinned and seeded, and cut into regular fillets. To facilitate the operation of removing the skin from the tomatoes, we can blanch them in boiling water for a couple of minutes, then cool them in cold water to avoid burning our fingers. This will make it easier to remove the skin. Continue cooking, adding the chopped basil leaves and chopped parsley, and cook for about fifteen minutes. Turn off the heat and add the grated pecorino cheese, eggs, freshly ground black pepper and two tablespoons of breadcrumbs. Mix everything thoroughly. Stuff the zucchini with the prepared mixture, place the lids on top and place the zucchini in a previously oiled baking dish. Bake at 180 degrees for about 30-40 minutes.