A very old, wartime recipe. We split three zucchini in half and cut off his head. With a digging we take out the soul and place it on a plate. We crush it with a fork, along with salt, pepper, parsley and a beak of chopped garlic. In a bryn pour a drop of oil and some parmesan flakes. Fill the zucchini with the flavored pulp, sealing the sides with a crust of breadcrumbs. We put them in the baking dish, another round of oil and bake at 200°C for 10 minutes. Let’s go down to 180 and cook another 5 minutes.
