Bolognese stuffed zucchini
The Bolognese stuffed zucchini has the flavor of family dishes. The recipe is from the peasant tradition of the Bologna countryside
Ingredients
Stuffing
- 300 g of pork loin
- 100 g of unflavored Italian fresh sausage or prosciutto crudo
- 100 g of mortadella Bologna
- 1 egg
- 50 g of grated Parmigiano
- 2 g of salt
- 1/2 teaspoon of nutmeg
- 12 medium light green zucchini
Sauce
- 20 g of olive oil
- 150 g of tomato passata
- 150 g of warm water
- salt to taste
Instructions
Stuffing and assembling zucchini
- Ask your butcher to grind loin, sausage, and bologna. Or do it in your home blender.
- Mix the stuffing ingredients, mince, egg, Parmigiano, salt, and nutmeg in a bowl. Cover the bowl with plastic wrap and rest in the refrigerator for 10 minutes.
- Wash the zucchini, remove the ends, and empty them with the zucchini scoop, removing the inner flesh but trying not to break the outside.
- Stuff the zucchini with the filling by pushing the filling with your fingers inside the zucchini on both sides. If there is leftover filling, make meatballs.
- In a pan, pour olive oil and add zucchini and meatballs. Cook over medium heat for a few minutes, turning the zucchini meatballs. Then, add passata, water, and a pinch of salt.
- Cook semi-covered over medium-low heat on a medium or small stove for about 60 minutes, turning the zucchini halfway through. If the sauce thickens too much, add water.
- At the end, taste the sauce and adjust the salt if necessary (remove the zucchini first).
Food tips
- If serving the recipe as a main course, calculate 3-4 zucchini per person. Consider adding a few zucchini or a side dish if it is a one-pot meal.
- Consider adding a few zucchini or a side dish if it is a one-pot meal.
- Prepare the stuffing a few hours before using it; the flavor will be more intense.
- You can cook stuffed zucchini the day before serving.
- Store any leftovers in the refrigerator for a few days.
- You can freeze stuffed zucchini with sauce and store it in the freezer for a few months.