Thursday, 29 December 2011


Stuffed zucchini is a typical recipe of Italian cuisine. Their fragrance reminds me of when my grandmother praparate them to me.



- 4 zucchini
- 200 gr of minced meat
- 1 \ 2 onion
- Dry white wine
- 2 eggs
- 3 tablespoons bread crumbs
- A little milk
- Parmigiano Reggiano
- 400 g of tomato pulp into small pieces
- 2 onions
salt, pepper and extra virgin olive oil


Wash the zucchini, cut them in half lengthwise. Blanch them slightly in water and drain.
Empty the inside of the zucchini putting aside the inner pulp.

Brown the ground beef with onion cut into julienne, sprinkle with white wine and, when the wine has evaporated add the tomatoes and cook for 2 laciare \ 3 minutes.

Chop the pulp into a bowl of zucchini and add the meat, eggs, Parmesan, breadcrumbs, salt and pepper.

Fill the zucchini and place in a pan on the baking paper.
Bake at 220 ° C for about 40 minutes.

The stuffed zucchini recipe of my grandmother included a zucchini slices placed on top at the end of cooking so that it dissolve only slightly.

Other recipes of italian cuisine on

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