Rich in taste, stuffed courgettes are a dish cooked throughout Italy. From meat to cheese, the ingredients that can be used for the filling are infinite: everyone has their own favorite courgette!
The stuffed zucchini they are a cult dish of the Italian tradition: they can be considered a second or even a single dish. They can be stuffed with any ingredient, and become one vegetarian proposal if accompanied by vegetables or suitable for anyone who does not mind meat if filled with salami or minced. They can also be stuffed with some fish or just cheese: the choices are endless. They are a dish of which nothing is thrown away: in fact, courgettes are used all over, also the pulp, which is mixed with the other ingredients and becomes part of the filling.
Medium-sized courgettes are perfect!
Not all courgettes are suitable for this dish, and undoubtedly the small ones, impossible to stuff, are not good. Even large ones are not recommended, because they often have a pulp full of seeds. Instead, choose some courgettes about 15-20 cm long, with a regular circumference and as straight as possible, to facilitate cutting and emptying operations. That they are green or white it doesn't matter, both are fine.
Blanching is a must
Emptying a raw courgette is difficult and you risk breaking it. To obtain excellent intact containers it is sufficient blanch the courgettes, after washing them, for a few minutes: cut and empty them at this point it will be much simpler. Here is our classic recipe.
How to make stuffed zucchini
Ingredients for 4 people
6 medium courgettes, 2 eggs, 100 g of parmesan, 100 g minced pork, 1 clove of garlic, 100 g mortadella (you can also choose cooked or raw ham), a sprig of parsley, breadcrumbs, salt, pepper.
First, wash and blanch the courgettes for a few minutes. Drain them and cut them in half lengthwise. With a teaspoon, dig them and remove the internal pulp, which you will put in a bowl. Put the zucchini aside and add to the bowl eggs, pork meat, garlic clove and minced mortadella. Stir, add the Parmesan, the chopped parsley, the salt and the pepper. At this point, take the zucchini, dry them with paper towels and fill them well with a spoon. Sprinkle with breadcrumbs and then with Parmesan. Arrange them on an oiled pan, side by side, and bake at 180 ° for 30 minutes.
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