Summer: zucchini

Summer: zucchini


Summer means eating plenty of colourful and tasty fruit and vegetables, rich in protein.

Among them all, two different varieties of round and oblong zucchini really stand out.

It is correct to eat zucchini in the summer because with the heat, our body requires more water, less sugar and fat and less sodium and potassium.

Eating zucchini is good for the body and mind. Owing to their properties, zucchini can help you sleep well and relax.


Ingredients for 4 people:

8 medium sized zucchini

2 eggs

250 gr of breadcrumbs

100 gr of grated Parmesan cheese

100 gr of Caciottina cheese


3 garlic cloves



Put the breadcrumbs, the Parmesan, the Caciottina cut into slices, chopped parsley, a clove of minced garlic, eggs into a bowl, add a pinch of salt and stir.

Wash the zucchini then slice both ends off; with the help of a knife empty them, put a little salt inside the hollowed out par and fill with the stuffing.

Pour about half a cup of olive oil into an oven dish with two cloves of garlic, 2 stalks of parsley, 2 cups of water and a pinch of salt, lay down the zucchini and bake for about an hour at moderate heat.


This is a very tasty dish, so we need to pair it with a medium-bodied white wine, such as Dogajolo Bianco Toscano IGT (Link Carpineto)