ZUCCHINI STUFFED WITH SPINACH, SCAMORZA AND CAPPULIATO (X2)
- 2 large zucchini
- 200 gr fresh spinach
- 2 spoons ‘Cappuliato’
- 75 gr scamorza
- Extra Virgin Olive oil
Wash the zucchini and dry them. Cut away the edges and cut each zucchini in 4 parts. Carve each part using a small knife. Keep the pulpe. Bake them in the oven at 180°C for about 15 minutes. In the meantime, prepare the filling. Warm up a spoon of olive oil in a large pan and add the pulp of the zucchini cut in smaller pieces. Add the spinach and season with a teaspoon of salt.
Cook for about 10 minutes and finally add the ‘Cappuliato’.
Stir it in and switch off the fire. Add the cubes of scamorza to the mix.
Get the zucchini out of the oven and stuff them with the prepared mix. Cook them in the oven for another 15 minutes.
Let them cool down for a couple of minutes and enjoy!