Vegetarian Zucchini stuffed with Champignons

Ingredients for 4 people:


  • 4 medium zucchini
  • 3,5 oz of bread soaked in milk
  • 1 egg
  • 6,3 oz of Montalbano Champignons in oil
  • Fine salt
  • 1 tablespoon of grated Pecorino (or Grana Padano) cheese
  • Sweet paprika



Boil some salted water and boil zucchini for 10 minutes; drain them with a slotted spoon and – when cooled down – cut their ends;

Cut the zucchini in half lengthwise;

With the help of a teaspoon remove the pulp;

Pour the pulp of zucchini in a bowl, with the soaked bread, egg, mushrooms, pecorino and a pinch of salt, chopped everything coarsely;

Pour the mixture into the hollow obtained in the zucchini, using a spoon; and bake the zucchini at 180°C for 20 minutes; check after 15 minutes, and eventually lower the temperature to 160°C for the last 5 minutes;

Remove from the oven, sprinkle with sweet paprika and serve immediately.