Lasagne in green with vegan pesto and zucchini
1 recipe
vegetarian zucchini stuffed baked
ingredients
servings
6
Courgette
3 unit
French bread
300 grams
Garlic
1 wedge
Iodized salt
to taste
Dried almonds
50 grams
Dry tomatoes
300 grams
Oregano
100 grams
Parsley
100 grams
Extra virgin olive oil
to taste
second courses from Italy
vegetarian zucchini stuffed baked
vegetarian zucchini stuffed baked
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegetarian recipe
preparation
step 1
In the bowl of a blender put a handful of walnuts or almonds, dried chopped tomatoes, a pinch of salt, the garlic clove and a pinch of oregano.
step 2
Frulliamo the ingredients until garlic and nuts will not be well chopped, but not pulverized.
step 3
We add, then, the slices of bread chopped, frulliamo all so coarse and versiamolo in a large bowl.
step 4
Wash the zucchini, priviamole of the ends and cut them in half
step 5
By helping with a spoon dig zucchini, trying to eliminate almost all the pulp, until the boats, that the shells that will be the container to the filling.
step 6
Cut the pulp of the chopped zucchini, uniamola the filling of sliced bread and stir to distribute evenly.
step 7
We turn on the oven to 200 and foderiamo a baking sheet with parchment paper.
step 8
With a brush we anoint the inside of the zucchini with a little olive oil and farciamole with the filling, pressing it inside of the zucchini, to make it adhere better.
step 9
We complete the preparation pouring a drizzle of extra virgin on our zucchini
step 10
bake on the lower part of the oven, for about 30 minutes or until the zucchini not become soft.
