Zucchine tonde ripiene al cartoccio

Round courgettes stuffed in foil

Ingredients:
4 round courgettes
100 gr of rice
onion
garlic
basil
parsley
diced cooked ham
butter to taste
grated parmesan to taste
olive oil
salt and pepper

Method:
Remove the courgette pulp to empty them and keep the cap aside.
In a pan, brown the courgette pulp with the onion, oil and garlic.
Add the diced ham, basil and parsley. Salt and pepper.
Cook for 10 minutes on low heat.
In another pan cook the rice and when it is cooked, stir in the cooked courgette pulp. Add the butter, the parmesan and stir over low heat.
Stuff the round courgettes with the risotto and close with the hood.

Preheat the oven to 200 degrees.
With the silver paper make some bundles with zucchini.
Bake the stuffed courgettes in foil for 45 minutes at 200 degrees.

Serve warm or at room temperature.
Enjoy your meal!!