INGREDIENTS :

12 fairly small, round zucchini

½ cup fresh breadcrumbs, soaked in milk and squeezed dry

6 Tbsp. freshly grated parmesan cheese

1 egg beaten

2 Tbsp. chopped parsley

2 Tbsp. chopped fresh marjoram

1 garlic clove, chopped

salt and freshly ground pepper

1 Tbsp. Gallo Pure Olive Oil

PREPARATION: Cook the zucchini whole in boiling salted water until barely tender. Drain; trim ends. Cut a lengthwise slice from each and carefully scoop out a little of the flesh with a teaspoon. Preheat oven to 350 degrees. Mix the bread, cheese, egg, herbs and garlic and fill the zucchini cavities with this mixture. Season with salt and pepper and arrange in a baking dish brushed with the oil. Bake for 30 minutes or until top is browned. Serve hot.

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