Choose the print layout
Shopping ListRecipe: Stuffed Zucchini with Veal and Mortadella
Ingredients for 4 people
Select what you need and print your shopping list!
- 2 slices Italian Bread Crust Removed
- 1/2 cup Milk
- 1/2 pound Ground Veal
- 6 ounces Ground Mortadella
- 1/2 cup Parmigiano Reggiano Cheese Grated
- 1 Egg
- 3 tablespoons Fresh Parsley Chopped Divided
- 10 Small Zucchini
- 1 Medium Yellow Onion Chopped
- 2 tablespoons Extra Virgin Olive Oil
- 28 ounces Crushed Tomatoes Canned
- 1/2 cup Half-And-Half
Le Ricette
Stuffed Zucchini with Veal and Mortadella
PREPARATION TIME
60 min
60 min
DIFFICULTY
Difficult
Difficult
Ingredients for 4 people
2 slices Italian Bread Crust Removed
1/2 cup Milk
1/2 pound Ground Veal
6 ounces Ground Mortadella
1/2 cup Parmigiano Reggiano Cheese Grated
1 Egg
3 tablespoons Fresh Parsley Chopped Divided
10 Small Zucchini
1 Medium Yellow Onion Chopped
2 tablespoons Extra Virgin Olive Oil
28 ounces Crushed Tomatoes Canned
1/2 cup Half-And-Half
Ingredients
Preparation 30 minutes preparation + 30 minutes cooking
soak bread in milk for ten minutes. drain and combine with veal, mortadella, parmigiano, egg, 1 tablespoon parsley, salt and pepper. mix well.
carve the inner part of the zucchini out with an apple corer or small melon ball scoop.
stuff each zucchini with the filling. make small meatballs with remaining filling.
sauté chopped onions with oil for five minutes. add meatballs and zucchini, season with salt and pepper sauté for 5 minutes.
add tomatoes and half and half to skillet. cook over medium heat until zucchini and filling are cooked through. make sure that the filling is completely cooked and the sauce is at the right consistency at the end of the cooking process.
serve zucchini with the sauce and meatballs. garnished with chopped parsley.
Let us inspire you
