In my family, there’s an unwritten rule when it comes to stuffing vegetables: Eggplants call for ground beef; bell peppers for white rice and cheese; tomatoes for breadcrumbs and fresh herbs; and zucchini for canned tuna, breadcrumbs, and Parmigiano Reggiano.
My mum is in charge of eggplants and peppers: she bakes these vegetables often during the good season, creating tasty meals that can be easily reheated the day after. My grandmother, meanwhile, is the one who often prepares the stuffed zucchini, a recipe she always makes into the same pot, with the same ingredients.
