Ingredients for 4 people: eight small, tender zucchini, two medium onions, three garlic, bread crumbs 200gr, 150gr Mahon buttery cheese, three eggs, a spoonful of pork fat, a cup of olive oil, pepper and salt.
Preparation: Clean the zucchini. Cut them in half, from a long and the knife cuts to the MOLSA tear them without reaching the skin. Boil in salted water. Must be a bit integers. Remove and drain.
When they are cold, remove MOLSA with a spoon and chop.
Peel the onion, tomatoes and garlic. Cut separately.
Heat half the oil paella and tallow. Drown the onion and juicy when you add the tomato and garlic. Got the point of cooking, put the zucchini MOLSA. Salt and pepper and remove from heat. Add raw eggs and milk shakes.
Arrange the zucchini skins in a refractory container, smeared with oil, and fill with mixture.Cover with grated cheese and bread. Drizzle with a little oil and bake until golden brown.