Zuchinis fillings

zuchinis fillings


  •  6 medium summer squash
  • 1/2 Cup of bread crumbs
  • 1/2 cup finely chopped parsley and Basil
  • 2 plum tomatoes
  • 100 g of Port Salut skim in cubes
  • 1 spoonful of olive oil
  • Salt and pepper


  1. Cut the summer squash into four slices of 4 cm wide. Hollow with the spoon of potatoes noissette, without deep drilling.
  2. Heat in a frying pan Rocío vegetable olive and add the bread crumbs, stirring until browned; incorporate the Basil, the parsley and book.
  3. Cut the tomatoes in four not-very-thinly sliced.
  4. Mix cheese (Book 1 tablespoon Gratin) with the breadcrumbs and herbs.
  5. Fill with this preparation in the summer squash, cover with a slice of tomato and pepper. Sprinkle with the tablespoon of remaining cheese and sprinkle with olive oil.
  6. Bake until the summer squash are tender.

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