There are many recipes for stuffed zucchini. This stuffed zucchini recipe is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 6 long zucchini (as opposed to the round variety)
- 1/2 pound minced beef
- Day-old Italian bread stripped of crust and crumbled -- the same volume as the meat
- Grated pecorino romano -- a half cup, or more, to taste
- 1 egg
- 1 clove garlic, minced
- Minced parsley (a small bunch)
- Olive Oil
- Black pepper and salt to taste (keep in mind that pecorino romano is salty)
Preparation:
Wash the zucchini, split them lengthwise, and scoop out the pulp with a spoon. Mix the remaining ingredients in a bowl, and use it to fill the zucchini shells (if the volume of the mixture looks low with respect to that of the shells add some of the zucchini pulp to it). Put the stuffed zucchini in a lightly oiled baking tin, drizzle them lightly with oil, and bake them in a warm (375 F or 180 C) oven until they're done -- a half hour to 45 minutes.
The wine? A white, and I'd be tempted by a Falanghina, from Campania.
Yield: 6 servings stuffed zucchini.
The wine? A white, and I'd be tempted by a Falanghina, from Campania.
Yield: 6 servings stuffed zucchini.
