Ingredients

makes 2 or 3 main-course servings or 6 appetizer or side-dish servings

　　1 cup cubed (1-inch) day-old bread, crusts removed

　　1 1/2 cups milk

　　6 small (“fancy”) zucchini about 3 inches long, or 4 medium zucchini about 5 inches long (about 1 1/4 pounds)

　　1 cup freshly grated Parmigiano-Reggiano cheese

　　1/4 cup chopped fresh Italian parsley

　　2 tablespoons chopped fresh thyme leaves

　　Salt

　　Freshly ground black pepper

　　6 tablespoons extra-virgin olive oil

　　1 large egg, beaten

　　

Step 1

Preheat the oven to 425° F.

　　

Step 2

Toss the bread and milk together in a small mixing bowl. Soak until the bread is completely saturated, about 20 minutes. Squeeze the bread between your hands to remove as much milk as possible and chop it very fine.

　　

Step 3

While the bread is soaking, wash the zucchini, trim both ends, and cut in half lengthwise. With a teaspoon, scrape out the seeds from the center, forming a groove down the length of the zucchini pieces.

　　

Step 4

Toss the chopped bread, grated cheese, parsley, and thyme together in a bowl until well mixed. Taste, and season with salt and pepper. Stir in 4 tablespoons of the olive oil and the egg. Fill the grooves in the zucchini and cover the halves evenly with stuffing. Brush a 9 × 13–inch baking dish, or other dish into which the zucchini will fit comfortably, with the remaining 2 tablespoons of olive oil. Arrange the zucchini in the dish side by side, stuffing side up. Cover it with aluminum foil, and bake 15 minutes.

　　

Step 5

Uncover the dish and continue baking until the top of the stuffing is crispy and the zucchini are tender, about 15 minutes. Let rest 10 minutes before serving.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.