At the helm of the famous restaurant Roots in Paris, Simone Tondo take advantage of this lull period to unveil, every Sunday, a family recipe that takes our taste buds to Italy.

Simone Tondo’s stuffed zucchini recipe

Simone Tondo: “This Sunday, I thought of a vegetable and gourmet recipe that would be great to accompany a roast or a beautiful fish in the oven. Also excellent for filling a (very) good sandwich to enjoy in front of the waves on the beach. ”

Ingredients
For about 20 pieces
-4/5 long and wide zucchini
-1 egg
-100g grated parmesan
-100g of cheese of your choice
-50g of breadcrumbs
-Salt
-Pepper
-1 onion
-1 clove of garlic
-Oil for frying

Preparation
Cut into 4/5 pieces, each zucchini, so that they are each about 5 cm. Empty them with a teaspoon (or even better with a melon spoon), being careful not to crack the bottom. Collect the flesh, cut it finely and set it aside. Heat a pan with a can of olive oil, onion, garlic and zucchini flesh. Make come back. Set aside in a bowl, add the egg, half the grated Parmesan and the cheese of your choice. Then add the breadcrumbs. The consistency of the stuffing should not be too soft or too compact. Season with salt and pepper. Then heat the oil well. Add the zucchini bases and cook until when they are golden. Once warm, fill them with the stuffing using a teaspoon. Finish by sprinkling them with the rest of the grated Parmesan. Put them in the oven, in grill mode, for 10/12 minutes until they are golden brown. Wait a few minutes before tasting.