Stuffed Zucchini
Servings: 4 people
Ingredients
- 4 round zucchini
- 50 g cheese I scamorza
- 50 g cooked ham diced
- 200 g mixed minced meat
- 30 g parmesan
- 1 egg
- 1 clove garlic
- curry, pepper, paprika to taste
- salt
- extra virgin olive oil
Instructions
- Wash the 4 zucchini and dry them.
- Cut the top of zucchini and, with a brush, extract the pulp, leaving about 0.5 cm on each side. Cut the pulp into cubes and set them aside.
- In a saucepan, bring plenty of salted water to the boil. Boil the zucchini for about 5 minutes, drain them upside down on a clean towel.
- In the meantime, indulge in the filling. Brown the pulp in a pan with a little oil and garlic for a few minutes. Add the minced meat, salt, pepper and add a little curry and paprika (optional).
- Once cooked, transfer everything to a bowl and let cool.
- Add the Parmesan egg, lightly beaten, and mix everything well. When the mixture is homogeneous, add the diced ham and cheese.
- Fill each zucchini with the meat mixture to the brim and place them on a lightly greased baking dish with oil with their caps next to them. Try to keep the courgettes close to each other so as not to dry them out.
- Bake in a preheated oven at 200 ° for about 25/30 minutes, checking correct cooking with a fork or toothpick.
- Remove from the oven and serve your stuffed round zucchini.
Notes
Tips:
You can prepare zucchini in advance by keeping them in the refrigerator in an airtight container.
They are also excellent cold.
You can store your stuffed zucchini in the refrigerator for 2 days.