Sardinian zucchini: a practical, easy and exotic recipe (perfect for preparing and warming up)

Anything that smells of the Mediterranean makes us fall in love with itself. Especially when it comes to food. Here is this Sardinian zucchini recipe directly to the palate therefore also. Moreover, has a quality as important as practicality. And it’s one of those dishes that saves time and allows for organization, as they can be prepared and heated ahead of time before serving. Not to mention that they also allow freezing.

First, we wash and sort the zucchini. Then we cut them in half lengthwise and empty them so that at least 1/2 cm of dough sticks to the skin. Chop the dough and sauté in a pan with oil, until it loses all the water it can release.

Season with pepper, cumin, minced garlic, salt and pepper. Remove from fire and let cool. In the next step, we crumble the cheese and add it to the dough along with the breadcrumbs, coriander, mint and pine nuts. Season and mix.

We distribute the stuffing, which we will place in a fireproof source greased with oil, among the pumpkins. We spray them with olive oil and bake them. In a preheated oven at 200ºCabout 30 minutes or until well browned.

traditional recipe It is recommended to accompany these zucchini with yogurt sauce.. So, if you want to make a total bounty, simply mix yogurt with lemon juice, garlic and parsley and dress it with oil and salt.

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Photos | directly to the palate