Zucchini stuffed with zucchini
Halve the zucchini. Empty it with a knife in the flesh, which you will cook in a pan with chopped onions, tomato and zucchini diced, a handful of pine nuts and raisins to soften 10 minutes in warm water. Salt, pepper and bread crumbs to give a little 'of creaminess.
Al dente remove from heat, fill the empty half zucchini, lay them in a pan (cover with aluminum and put a bit 'of water on the bottom, instead of oil, to prevent them from sticking) and bake at 180 degrees for 15 minutes.
Inspiration: Manhattan
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