Vernis stuffed zucchini
A month ago we run south to meet our friends Renaud and Ángela in their place in Don Pedro, Jaén, in the foothills of Sierra Cazorla. We spent the best time in this beautifully restored little house with old furniture and pretty details. The last day Ángela prepared this simple and delicious meal, and we thought we would share it with the world. So here it is! Enjoy.
INGREDIENTS:
2 zucchini
1 clove of garlic
1 egg
40 g cheese
1 cup grated bread
salt
10 cherry tomatoes cut in four
1 big lemon
2 Tbsp oregano
2 Tbsp pine nuts, toasted
3 Tbsp olive oil
INSTRUCTIONS:
1. Preheat the oven at 200ºC
2. Split the zucchini in halves and hollow them out using a spoon to give them canoe shape. Leave 1 cm walls.
3. In a bowl mix: zucchini's pulp + minced garlic + egg + grated cheese + grated bread + a splash of salt + quartered tomatoes. Mix well and reserve.
4. In a different bowl, mix: lemon zest and its juice + olive oil + salt + oregano + pine nuts. In Spanish we call this "picaeta".
5. Place the canoe zucchini in an oven tray and spray them with olive oil and salt. Stuff them with the mix and bake for 20 minutes, until golden and firm.
6. Take it out from the oven, leave it cool a few minutes and spoon the "picaeta" on top. Bon profit!
