Stuffed Zucchini with Herb Mince

Peel and finely dice shallots and garlic. Rinse zucchini, cut in half lengthwise and scrape out the seeds.

Cut rolls into 1 cm cubes. Heat milk, pour over buns and soak well.

Heat 4 tablespoons olive oil. Add shallots and garlic, sauté 1-2 minutes. Extinguish with wine, simmer gently over medium heat for 3 minutes.

Mix mince in a bowl with breadcrumbs and eggs. Add shallots, garlic and plucked thyme leaves. Mix well and season with salt and pepper.

Coat an ovenproof dish with the remaining olive oil. Cut garlic bulb into 1/2 cm thick slices, place in mold and top with zucchini.

Put mince mixture in a piping bag and fill the zucchini with it. Sprinkle with Parmesan and bake the zucchini for 30 minutes at 150 °C.

Then arrange and serve.

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