Stuffed Zucchini
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Loading...Stuffed Zucchini is a recipe that will change the mind of all those who say that zucchini are “sad“ and “tasteless” ... in Rome they say "hospital food". I often prepare them fried or simply stewed in a pan. This recipe, however, enhances them in pure Italian Cooking style, that's why a warmly recommend you to try it You will need a little time and a little patience, but your Stuffed Zucchini will give you great satisfaction. Zucchini can be stuffed with your favorite filling: today I used pork, which emphasizes the sweet note of the vegetables. A delicate taste which is further enriched by the onion "bed" in which they are cooked
Ingredients
- Zucchini 8 (2 big for each)
- Ground Pork 600gr
- Onion 1 big
- Mustard Powder 1 teaspoon
- Worchester Sauce 1 teaspoon
- Salt & Pepper
- Extra Virgin Olive Oil 20gr
- Butter 20gr
Instructions
First, let's prepare the filling: I simply use ground pork seasoned with salt, pepper, a little mustard powder and a few drops of Worchester sauce. Mix well and let it rest in the fridge
Wash and dry the zucchini, cut the ends and carefully empty them using a digger
Fill the zucchini with the filling, helping yourself with a teaspoon. I put the little finger of the hand that holds the courgette on the lower hole: so I can crush the filling into the courgette without it coming out on the other side
Slice the onion very thinly and let it simmer with a little oil, a little butter and a pinch of salt, over low heat and covered. When they are soft, add the stuffed zucchini, placing them in the pan neatly, side by side. You can cook them whole or, as I do, cut them into cylinders about 3 centimeters high which are very nice and cook faster
To complete the cooking you will need about 35 minutes, checking often and turning the courgettes, so that they cook evenly on all sides. If necessary, you can add a little hot water or broth
As often happens in Italian cooking, let the courgettes rest before bringing them to the table, so that the flavors blend perfectly
Notes
Stuffed zucchini with a touch of grace: after stuffing them, I cut the courgettes into pieces that are all the same in order to transform them into “bites” that are beautiful to look at and cook faster When I organize a party, I prepare a large quantity and place the plate in the center of the buffet: it is the first to remain empty.
ItalianCookingTips
The choice of zucchini is essential! They must be large, without imperfections and possibly straight which will make stuffing them much easier. Check that the outside has a nice green color and that they are not soft or dented
ItalianCookingTips
If you don’t want digging the zucchini, or if you don’t have the appropriate tool, you can cut them lengthwise and remove the central pulp with a spoon: you will get “boats” to fill with the dough. Remember, however, to sprinkle the surface with plenty of oil and breadcrumbs before putting in the oven
ItalianCookingTips
I also cook zucchini… “stuffed with themselves”! Instead of meat, I mix part of the extracted pulp with egg, grated parmesan, oil and breadcrumbs. This will give you a lighter and more delicate vegetable filling to stuff
ItalianCookingTips
The amount of ground pork indicated is not precise: it will depend on the size of the zucchini. If left over, make meatballs to cook in a pan with the rest.
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