Cooks in: 40mins
Levels: Easy
Serves: 4
List of Ingredients
- 2 of zucchini
- 3/4 OZ. of pine nuts, chopped
- 12 of red grapes, cut in half with seeds removed
- saffron threads
- red chili pepper
- extra-virgin olive oil
- marjoram
- salt
- pepper
- crumbled sponge cake (or breadcrumbs)
Method
1
Preheat the oven to 355°F.
2
Cut the zucchini in half lengthwise and scoop out the pulp. Steam with a pinch of salt. Place on a baking tray lined with parchment paper.
3
Meanwhile, chop zucchini pulp and mix with 2 oz. crumbled sponge cake, 1/2 oz. chopped pine nuts, 12 red grapes (cut in half with seeds removed), a few saffron threads, a pinch of hot pepper and a pinch of salt. Mix with 1 Tbsp. extra-virgin olive oil and stuff the zucchini with it. Bake for 3-4 minutes. Garnish with marjoram leaves and whole pine nuts before serving.
4
For the sauce: Dissolve a few saffron threads in 1 Tbsp. hot water and 1 Tbsp. extra-virgin olive oil. Drizzle the sauce over the dish and serve.