Ingredients for 4/6 people:
About 700 g of not too large zucchini
120 g of grated Parmigiano Reggiano
About 100 g of breadcrumbs
100 g of mozzarella
20/25 caper leaves in extra virgin olive oil
3 spring onions
1 spoonful of cucunci grains
Pantelleria oregano to taste
Basil to taste
Salt and pepper
Wash the vegetables well, then grate the courgettes with a large-hole grater, add the chopped spring onions and season with a couple of pinches of salt, mix the whole thing and let it rest for at least 30 minutes.
In the meantime, drain the caper leaves and dry them on kitchen paper, cut the mozzarella into thin slices and break up 5/6 basil leaves.
After the standing time, squeeze the courgettes very well, so that they lose all their water and transfer them to a bowl, add the cheese, bread, eggs, chopped cucunci, a pinch of oregano and basil and mix well all.
If the mixture is too moist, add a little more bread, finally season with a grind of pepper.
Spread the mixture on a sheet of lightly oiled parchment paper, forming a rectangle approximately 22x28 cm, fill it with the caper leaves, the slices of mozzarella and a few basil leaves, roll everything up very tightly starting from the short side in the parchment paper oven, tie the ends and place the meatloaf on a baking sheet, then put it in a fan oven at 180° for 35/40 minutes.
Remove from the oven, leave to cool slightly then cut into slices and serve.