Zucchine Ripiene (Stuffed Zucchini)
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 4 zucchini
- 1 tablespoon unsalted butter
- 3 tablespoons onions, finely chopped
- 5 ounces ground beef
- 2 ounces prosciutto, chopped
- 2 large eggs, lightly beaten
- 1 1⁄2 ounces breadcrumbs
- 2 1⁄2 ounces parmesan cheese, freshly grated
- 1 ounce basil leaves, torn into small bits
- 1 1⁄2 cups tomato sauce
- extra virgin olive oil
Directions
- Preheat the oven to 350°F
- Heat a large pan of water. When it reaches the boil, add the zucchini and cook for 5 minutes. Drain and cool for a couple of minutes then slice them in half lengthwise.
- Carefully scoop out the pulp into a mixing bowl, making sure not to break the shell of the zucchini.
- Melt the butter in a frying pan and fry the onion until just softened. Add the beef and cook gently for one minute. Add the prosciutto and continue cooking until the meat is thoroughly browned.
- Drain all the cooking fat from the pan and add the meat and onion mixture to the zucchini pulp.
- Stir in the eggs, breadcrumbs, parmesan and basil. Season with salt and pepper. Mix well.
- Spoon the mixture into the zucchini halves.
- Pour the tomato sauce into a large baking dish that has been lightly greased with olive oil.
- Carefully place the zucchini into the dish and bake for 15-20 minutes, or until the filling is browned but not overdone.
- Serve hot, warm or at room temperature with a bit of tomato sauce from the dish.
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