Parmigiana style stuffed round courgette

-4 round courgettes

-one mozzarella morsel

-4 cherry tomatoes

-two slices of sandwich bread

-one tablespoon parmigiano

-basil leaves

-1+1/2 ecodoses of water

-salt

-extra virgin olive oil

Wash the courgettes and cut the tops off, then scoop the pulp out and keep it for later.

In a bowl, add half the pulp, diced, add the chopped cherry tomatoes, the mozzarella in small pieces, the sandwich bread without the crust and diced, the parmigiano and basil. Add salt and dress with a drizzle of oil.

Fill the courgettes with the stuffing and put their tops back on.

Put the ecodoses of water (375ml) in the pressure cooker, then the steaming basket and arrange the courgettes in the basket with the tops up.

After the "hiss", lower the heat and cook for 12 minutes.

At the end of cooking, turn off the heat, let the valve vent off, open the cooker and wait a few minutes before extracting the courgettes.

Recipe of Ilaria Bitetto