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 wishes for clear sky and 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 a 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 flavor.
(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.