Meat-stuffed zucchini

Looking for a scenographic second course? Et voila!

    They might seem difficult, but meat-stuffed round courgettes are easy to make and thanks to oven cooking they do not even force us to supervise the pan! Not bad, right?

    It had been a long time that I wanted to cook them but I always gave up because I was afraid that the filling would not properly cook inside the courgette … and instead …! There is the trick! indeed two!

    To find them out, follow the steps of the recipe 😉

MAKES 4 ZUCCHINI

READY IN 1h

INGREDIENTS:

4 round zucchini

water and coarse salt to taste

2 tablespoons celery /carrot /onion, chopped

1 tablespoon extra virgin olive oil

7 oz ground meat, pork

white wine to taste

1 egg

2 tablespoons Parmigiano cheese

3 tablespoons breadcrumbs

salt and pepper to taste

salt to taste

extra virgin olive oil to taste

Parmigiano cheese to taste

STEP 1: BOIL ZUCCHINI

Wash the courgettes, then cut the cap and keep it aside.

Put the rest of the courgette in boiling salted water and blanch for 10 minutes (here is the first trick: the lightly boiled courgette will speed up the subsequent cooking in the oven ;-))

Drain the zucchini and using a teaspoon extract the pulp, being careful not to break the outer shell.

STEP 2: BROW MEAT

Place chopped celery, carrot and onion in oil ,

add meat and cook for a couple of minutes, then simmer with white wine and cook until reduced (it’ll take ab 8-10 minutes).

Here is the second trick: I usually use raw meat for meatballs , but this time it’s better to brown it to facilitate the cooking of the filling enclosed in the zucchini!