Stuffed Zucchini

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This is another typical representative of Italian cucina povera from Liguria. Poor people all over the world tent to bake leftovers and stale bread, flavoring them with local typical products. Without any doubts, Liguria is one of the best spots on earth for fish-lovers: in any restaurant you can find the fresh fish of the day, and fishermen sell their catch right on the street like in good old times. A trip for Cinque Terre seems to be a journey into past: people still go fishing on their colorful boats, which their drag on the land overnight and place right on the street next to the house. It is amazing how people manage to live there, in the tough simplicity of a life without twitter, the last collections in the shops and other actually not so relevant things. Without the coverage of these digital epoch attributes, life there seems to be so real and genuine, that it becomes material, and you can see it hanging in the air, under the crowded markets, street musicians, bums, prostitutes, and churches. Liguria is a Northern region with all the smells, noises, mess, chaotic movements and problems of the South. But after Rome, it is the most beautiful place of Italy.

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But back to the recipe: of cause, it can be done with numerous variations. As I skip fish and anchovies, to keep it salty and rich in taste I add several spoons of sun-dried tomato pesto (you can find the recipe in my blog among earlier post).
Time of preparation: 40 minutes Difficulty: Easy
Ingredients:
Zucchini______8 medium
Onions_______2
Bread________70 grams (third day bread)
Milk_________ 3 tablespoons
Pine Nuts____ 20 grams
Eggs________2
Anchovies___ 4 fillets (omit for vegetarian version)
Capers______ 2 tablespoons
Tuna________150 grams (omit for vegetarian version)
Marjoram____1 tablespoon (optional)
Parmesan___ 50 grams

1.     Boil zucchini in salted water for around 10 minutes.
2.     Cut bread in cubes (removing the crust) and soak it in milk.
3.     Fry chopped onions till golden. If you use anchovies, add them as well.
4.     Drain zucchini, cut them in half lengthwise, scoop out the flesh with a teaspoon or a spoon for ice cream. Chop it well, and add to the onions.
5.     Combine bread, tuna, pine nuts, capers. Add fried vegetables, parmesan, eggs, marjoram, blend everything onto an even mixture. Add salt and pepper to taste.
6.     Spoon the mixture into zucchini, and transfer them into the baking dish. Bake on 180C (200F) for 20-25 minutes or until golden crust.
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