INSTRUCTIONS

1. Wash the zucchini and slice in half lengthwise, then cut thin, fan-like slices into the flesh, being careful not to cut all the way through. Thinly slice Fiorella DI TOMINO Original. Brush the zucchini with olive oil. Carefully insert slices of Fiorella DI TOMINO Original between the slices of zucchini. Set the filled zucchini on a baking sheet and season to taste with salt and pepper.
2. Preheat the oven to 392°F top/bottom heat (356°F convection). Bake the zucchini for approximately 20–25 minutes
3. Allow to cool for several minutes before serving. Garnish with mixed nuts and parsley.