Zucchini stuffed with sarda

STUFFED ZUCCHINI with SARDINIAN 05905 INGREDIENTS for 4 PEOPLE 60 g fresh bread crumbs 4 Zucchini, 4 tablespoons olive oil, 1/2 teaspoon chili powder, 1 teaspoon cumin polbere, 2 cloves of garlic, 200 g of goat's cheese, 2 tablespoons chopped fresh cilantro, fresh mint leaf, 2 tablespoons pine nuts.

For the sauce: 250 g Greek yogurt, 2 tablespoons olive oil, the juice of one lemon, 2 cloves of garlic, 2 cucchuai chopped parsley, a sprig of parsley for garnish, salt and black pepper.

In a bowl, mix the yogurt with the salt, pepper, olive oil, lemon juice, crushed garlic and chopped parsley.

Cover with kitchen film and let it sit in the refrigerator for about 2 hours.

Preheat oven to 200° c and grease a baking dish.

Cut the zucchini into two pieces lengthwise and scavatele with a spoon to remove the flesh, leaving about 1/2 cm.

Coarsely chop the flesh and let it skip for approximately 5 minutes with a tablespoon of hot oil with Chili, cumin, garlic, salt and pepper.

Place the mixture into a bowl, add the goat cheese, finely crumbled bread crumbs, coriander, mint, pine nuts, salt and pepper and amlagmate all ingredients resulting in a creamy and full bodied.

Stuffed Zucchini with prepared cream and place in baking dish by sprinkling them with a little olive oil.

Bake and cook for about 25 minutes.

When cooked, garnish with sprigs of parsley; then serve Zucchini with fresh yogurt and cream, if you wish, you can accompany the dish with a sweet onion salad with black olives or, for the more fanciful, with small grgliate lamb chops.