The small boat in the clouds


Once upon a time there was a little zucchini that wanted to play the “perfect spring meal on a sunny day…” Sun, who said sun? Who evoked spring? Yes I know, weather is not matching our desire for the bright colors and for the delicate and delightful smell of the spring. But zucchini are in season and they demand to play a role in the story.

I came out with this lovely dish yesterday when I had desire for something fresh and tasty, and after a careful examination inside the fridge, I prepared this easy recipe, veggie veggie with a fresh and light flavour.

(For three zucchini)

Cut out a slice of zucchini from one side by its length, and scoop out pulp leaving a consistent and thick shell. Chop the pulp of the zucchini. Sauté a handful thin slices of onion and a spoonful pineseeds in a pan with evo oil (evo = extra virgin olive)  until onion starts to soften; add the pulp of the zucchini, toss on medium-high heat stirring often and gently. After 4-5 minutes turn off heat. Add three spoonfuls cream cheese, one egg and a handful of freshly grated parmigiano. Add finely chopped fresh mint and parsley, a small bunch of both, and adjust with salt and pepper. To have a lighter (and vegan) dish you can avoid the egg.

Mix well all ingredients to a soft cream. Sprinkle the zucchini shells with salt, stuff them with the cream and sprinkle with few pineseeds . Arrange the zucchini in single layer on a slightly greased baking pan, sprinkle with a little evo oil. Bake in 390°F (200°C) oven for about 15-20 minutes. To make a nice crust on the top, broil for few minutes at the end of cooking.

Decorate with fresh herbs and serve, better if cold, with spring salad.


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