Lasagne in green with vegan pesto and zucchini
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.