Description
Stuffed zucchini (Zucchine ripiene). This recipe gave me my Italian mother-in-law. It sticks in the same way onion, pepper and zucchini flowers. This is a very popular Italian appetizer and performed in different ways, but that's what we do in the family. Buon appetito!
Ingredients
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Zucchini
3 piece
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Onion
1 piece
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Garlic
5 tooth
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Ham
250 g
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Parmesan
150 g
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Chicken egg
4 piece
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Bread
3 slice
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Milk
75 ml
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Olive oil
2 Tbsp
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Oregano
0.5 tsp
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Salt
-
Zucchini
3 piece
Cooking
I used 3 zucchini and 3 squash.
Zucchini wash, cut in half, blanch 5-7 min in boiling salted water. Then drain and allow to cool, scoop out the flesh so that the walls were very thin.
With bread cut off crust and soak in milk.
To make the filling, passing through a meat grinder onion, zucchini pulp. Squeeze out excess liquid and drain. Also mince the ham and garlic. Add the eggs, grated cheese, and bread, pre-pressed from the milk. Pepper and salt to taste.
Each half of zucchini with olive oil on all sides and fill with stuffing, sprinkle with oregano.
Bake at 180C for about 30-35 minutes until Golden brown. Served chilled.
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