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Stuffed Zucchini with Veal and Mortadella

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Stuffed Zucchini with Veal and Mortadella
1 hours

PROTEIN: 23.0g
FAT: 21.0g

Ingredients for 6 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

Preparation 30 minutes preparation + 30 minutes cooking
1. SOAK bread in milk for ten minutes

2. Drain and combine with veal, mortadella, Parmigiano, egg, 1 tablespoon parsley, salt and pepper

3. Mix well

4. CARVE the inner part of the zucchini out with an apple corer or small melon ball scoop

5. STUFF each zucchini with the filling

6. Make small meatballs with remaining filling

7. SAUTÉ chopped onions with oil for five minutes

8. Add meatballs and zucchini, season with salt and pepper; sauté for 5 minutes

9. ADD tomatoes and half and half to skillet

10. Cook over medium heat until zucchini and filling are cooked through

11. Make sure that the filling is completely cooked and the sauce is at the right consistency at the end of the cooking process

12. SERVE zucchini with the sauce and meatballs

13. Garnished with chopped parsley