Baked Courgettes Filled with Grana Padano Riserva
150 g Grana Padano
50 g breadcrumbs
1 garlic clove
extra virgin olive oil
salt & pepper
PreparationCut the courgettes in half, parboil in salted water for about 10 minutes and scoop out the flesh with a melon baller or a spoon.
In a bowl, combine the flesh of the courgettes with breadcrumbs, grated Grana Padano Riserva, salt, pepper, 1 egg, garlic and chopped parsley and mix well.
Mash the flesh of the courgettes with a fork.
Stuff the courgettes with this filling, arrange the courgettes on a baking sheet lined with parchment paper and drizzle with olive oil.