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Baked Stuffed Zucchini
Spoon out flesh from halved zucchini, leaving a shell about 8mm thick.
Chop flesh roughly and mix with 2 tablespoons of breadcrumbs and 2 tablespoons of freshly grated Tempo Parmesan.
Add a beaten egg and a tablespoon of chopped parsley. Mix well to combine.
Fill the cavities of the zucchini.
Spread Tempo Shredded Mozzarella over the top and bake in a moderate oven (180ºC) until cooked through and the tops are nicely browned.
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