• 8 tiny zucchini
• 7 oz/200 g ground lean beef

Boil the whole zucchini for 2–3 minutes until just tender. Cut in half lengthwise and remove the pulp. In a frying pan heat the olive oil and cook the beef and garlic until browned and then mix with mortadella, zucchini pulp, cheese, thyme and 2 eggs. Stuff the zucchini with this mixture and tie the two halves together with thread. Dip each stuffed zucchini into beaten egg and then roll in brea