Soften the unpeeled melanzane in salted water for about 15 minutes. Cut the zucchini in half lengthwise. Scrape out the flesh with a baller or spoon and then chop finely. Peel and chop the onion. Rinse parsley and basil, shake dry and chop finely. Peel off one cooked melanzani and then chop the flesh into small pieces. Sauté onion in a frying pan with 2 tbsp olive oil, add chopped zucchini and melanzani. Add parsley, basil and lemon zest, toss briefly and season with salt and pepper. Allow to cool slightly.
Preheat the oven to 220 °C (hot air 200 °C, gas mark 3).
Finely grate the Parmesan cheese and mix it with the egg into the sweated mixture. Fill the hollowed out zucchini halves with the mixture and cook in the oven for about 15 minutes.
Cut the remaining cooked melanzani in half lengthwise and sauté in a frying pan with 3 tbsp olive oil. Remove the garlic from the skin, press it smooth and add it to the frying pan with thyme sprigs. Toss everything for a few minutes.
Serve zucchini halves with fried melanzani.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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