Stuffed round courgettes

3 round courgettes

150 g of Bologna mortadella

50 g grated parmesan + more for gratinating

1 egg

EVO oil to taste

1 clove of garlic

Ginger to taste

Fresh marjoram

Salt

• Empty the courgettes using a melon baller. Sauté the pulp in a pan with extra virgin olive oil and a clove of garlic if you like. Salt to taste.
• Blanch the hollowed out courgettes in hot salted water for a few minutes; they must remain whole and crunchy.
• Blend the zucchini pulp with the diced mortadella, parmesan, grated ginger, egg and salt. Add the marjoram leaves.
• Stuff the zucchini with the mixture. Sprinkle the surface with more grated parmesan.
• Bake the pan at 180° for about 20 minutes, using the grill function for the last 3 minutes to gratinate.