Shotacon Mangas To Read

Incidentally, I found a shop on the round zucchini. We are not as popular as the oblong. A pity, because apart from the fact that just a lovely present - are ideal for saturating. I did not have any type of dilemmas, "" take or not take ?"... Of course I take! Who knows when such an opportunity again to arise ... Google
uncle told me that it was early spring zucchini variety, known as the Tondo di Piacenza . Sounds very Italian, right? :) Actually, during my recent visit to this country - with great envy, I looked out the stalls where a polite lie exactly the same, pot-bellied, green fruit. I will not say how much it cost me an effort to suppress the overwhelming desire to pack a few pieces of luggage. Fortunately, (although I do not know, or rather, not evil) scarecrow were quite a charge for excess baggage. : D


Stuffing prepared quite simple, based on: couscous, herbs, a little tuna and sun-dried tomatoes ( recently been preparing them, are ready to eat and taste bossssko). Padding has brought a little taste of freshly squeezed lemon juice and a little olive oil. Of course, I used olive oil, which covers the above-mentioned dried tomatoes. Its flavor and aroma evokes the best taste experience. :)
And more ..., well, ... delicious ... :)




courgettes stuffed with couscous

round courgettes 3 ¼ cups couscous
(dry, before pouring boiling water) ½ fresh
peppers (in my case red)
tuna in gravy (op. 80g)
big handful of parsley
handful of fresh basil leaves a few capers

3-4 pieces dried tomatoes with olive pickle
salt, pepper, lemon juice
(number to taste) 1-2 tablespoons olive
extra virgin (in my aromatic oil, which flooded the sun-dried tomatoes)



prepare the couscous sypko instructions on the package. Tuna
drain. Peppers and sun-dried tomatoes cut into small cubes. Chop the parsley. Basil leaves tear (or cut). All the ingredients put into the bowl and mix thoroughly. Season to taste with salt, pepper and lemon juice. At the end stir in olive oil.

courgettes washed and dried. From the side of the cut łodyżką "cap" (not throw). Bore a hole in the zucchini (I used this special spoon, used for cutting out balls of fruit), but leaving the walls a little bit of flesh (5-6 mm) and taking care not to damage the skin. *
cram prepared stuffing. The bottom of the ovenproof dish lightly moistened with olive oil and set up, courgettes. Bake for about 30 minutes. In the oven at 180 º C. Temperature
Serve warm.
Enjoy!

* flesh from the zucchini and cut you can use to add to the stuffing. However, I gave up with this, because this is from my zucchini had too many seeds.