Archives: Ricette


Back

Seasoned stuffed zucchini

Difficulty: 

media

 55 minutes

Ingredients per 12 People

round zucchini, 12 (classic zucchini, 6-8)
bread, 12 Slices
egg, 1 or 2
grated Parmigiano Reggiano, 1 Cup
onion, 1 small
ripe medium tomatoes, 2
milk, 1 glass (broth, 1 glass)
extravirgin olive oil, 4-5 tbsp
fresh minced parsley, 1 tbsp)
salt and pepper

Procedure

Cut zucchini and scoop out the the pulp, using a spoon to make room for the filling.
Chop the the pulp. Heat some oil in a skillet, over medium-high heat, and saute the onion or shallot in it for 5 minutes (unitl they get trasparent).
Add in the zucchini pulp and chopped tomatoes, then season with salt, pepper and parsley (or thyme). Heat for 7-8 minutes, then remove from the fire. Soak the bread in milk (or broth) untill it becomes very soft.
Add it to the mixture and stir. Add the egg and Parmigiano.
Place some of the filling inside each zucchini and bake at 425 degrees
for about 30-40 minutes.


Thanks to: Chef Vary

Back

Stuffed zucchini

Difficulty: 

media

 30 minutes

Ingredients per 5 People

Tomato puree, 3,5 oz.
Nostraline pitted olives, 10 (0,7 oz.)
Prime ground meat, 8,8 oz.
Zucchini, 10 (5,3 oz. each)
Salt and pepper, as required

Procedure

Knead the ground meat with the tomato past eand season it with salt and pepper. Remove both ends of the zucchini and cut them so as to have log-shaped pieces of the same length. Use a corer to empty the soft center flesh and then fill the logs with the seasoned ground meat. To finish, decorate the zucchini with fresh herbs and pitted Nostraline olives.

Butcher’s tips:
Bake the zucchini in a 180° oven for 20 minutes after drizzling them with extra virgin olive oil or stew them in a pan with a tomato-based sauce.

Thanks to Menù

Products