Italian Stuffed Zucchini
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Italian Stuffed Zucchini
Ingredients
- Courgette - 6 pieces
- Breadcrumbs - 3 tablespoons
- Farm fresh eggs - 3 pieces
- Butter - 1 tablespoon
- Grated Pecorino Pepato Cheese - 3 tablespoons
- Ham - 6 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Canned Sturgeon in Tomato Sauce - 8.1 oz
Step by Step guide
Step 1
Bring a pot of water to a boil. Add the zucchini and cook for 5 minutes. Drain and dry. Cut in half lengthwise and carefully scoop out the insides with a spoon, making sure not to damage the edges to create a boat shape.
Step 2
In a bowl, beat the eggs and add the breadcrumbs, Parmesan, softened butter, and finely chopped ham. Mix well and transfer to a skillet. Place over low heat and cook, stirring, until the eggs are set. Remove from heat, season with salt and pepper.
Step 3
Preheat the oven to 356°F.
Step 4
Fill the zucchini with the egg mixture. In a baking dish, place the stewed tomatoes and top with the zucchini. Bake for 20-30 minutes. Transfer to plates and serve.
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