INGREDIENTS (4 servings)

–  2 round zucchini

–  200g (7 oz) grounded meat

–  Extra virgin olive oil

– 1 red onion finely minced

– 1 garlic clove

– 10 sundried tomatoes and 1 tomato sauce

– 40 g (1,4 oz) grated Gran Moravia

– 80 ml (0,35 cups) red wine

– fresh basil, salt, pepper and oregano

You can easily amaze your guests with this dish: a surprising taste and an original plating will surely cause some jaw-dropping.

PREPARATION:

Cut the upper part of the zucchini, dig the internal part with a teaspoon and cut this one in small cubes. In a casserole put some onion and let them brown with some extra virgin olive oil, add the sun dried tomatoes and let it all soften. Add then the garlic clove for a couple of minutes. Add the grounded meat, the diced part of the zucchini and cook it until brown. Pour the tomato sauce and a half glass of red wine, cover with a lid and cook it, stirring from time to time, util completely cooked.

In the meanwhile, pre-heat the oven at 190°C (374°F) and cook for 20-30 minutes the zucchini previously dig, after having put some oil, salt and pepper on them.

Season the meat sauce with basil and oregano, salt and pepper to taste and add a handful of grated Gran Moravia aged cheese.

Riempire Stuff the zucchini and cook them in the oven for other 15 minutes. Then take them out, pour grated Gran Moravia aged cheese on the top of them and put them again in the oven to grill perfectly the gratin.

Serve hot garnishing the dish with some basil and sundried tomatoes.

Some tips: Cut in half to serve 4 people as a starter. If you don’t find the round zucchini you can use also the long type of zucchini cutting them along the length.