Ingredients
- 6 round zucchinis
- 3 eggplants
- 5 peeled white onions
- 6 small red peppers
- 6 tomatoes
- 1 small bunch of chard
- 4 cloves of garlic, peeled
- 400 g of cooked ham
- 60 g of parmesan
- 1 small bunch of basil
- 1 small bunch of parsley
- 3 eggs
- 60 g breadcrumbs
-
olive oil
Preparation
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The day before, cook all the vegetables (except 2 onions and the chard) in water or steam and drain them on a cloth. They should release as much water as possible.
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The next day, collect the flesh of the zucchini and eggplant in a salad bowl. Carefully remove the thickest layers of the 3 onions. Cut the peppers in half and remove the seeds. Cut the tomatoes by removing the top and hollow them out with a spoon. Arrange the cut vegetables in generously oiled ovenproof dishes. Preheat the oven to 180 °C (gas mark 6).
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Chop the flesh of the vegetables and the chard leaves (keep the ribs for another preparation). In a sauté pan, brown 2 chopped onions and the pressed garlic cloves; when they turn golden, add the flesh of the vegetables and cook for a few minutes, stirring. Transfer to a large salad bowl. Mix carefully with the chopped ham, parmesan, chopped aromatic herbs and beaten eggs. Salt, pepper and stuff the vegetables. Cover them with breadcrumbs and drizzle with olive oil. Bake for 30 minutes, lower the temperature to 150°C (gas mark 5), then continue cooking for 20 minutes. Baste the stuffed vegetables regularly with the cooking juices so that they do not dry out. Enjoy them hot, warm or cold.
