- 8 zucchini (choose a less narrow variety for stuffing)
- 11 oz lean ground beef
- 1 oz breadcrumbs soaked in milk
- 2 oz grated Parmigiano Reggiano
- 2 eggs
- salt and pepper
- extra virgin olive oil
- 1/2 lb small pachino tomatoes, halved
- 4 basil leaves
Cook the zucchini in boiling salted water for 5 minutes. Shock them under cold water to cool. Scoop out the pulp with a small knife and puree in a mixer with salt, pepper, and the breadcrumbs.
Transfer to a bowl and combine with the beef, salt, pepper, egg, and cheese. Mix well. Place the eggplant shells on a baking tray greased with oil. Season with salt and pepper, and dress with a drizzle of olive oil. Fill the halves with the meat stuffing. Arrange the basil leaves and tomatoes on the bottom of the tray with a small sprinkle of salt and pepper. Bake at 390°F for about 40 minutes.