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Stuffed zucchini

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
30 minutes
INGREDIENTS PER 5 PEOPLE

Tomato puree, 3,5 oz.
Nostraline pitted olives, 10 (0,7 oz.)
Prime ground meat, 8,8 oz.
Zucchini, 10 (5,3 oz. each)
Salt and pepper, as required

PROCEDURE

Knead the ground meat with the tomato past eand season it with salt and pepper. Remove both ends of the zucchini and cut them so as to have log-shaped pieces of the same length. Use a corer to empty the soft center flesh and then fill the logs with the seasoned ground meat. To finish, decorate the zucchini with fresh herbs and pitted Nostraline olives.

Butcher’s tips:
Bake the zucchini in a 180° oven for 20 minutes after drizzling them with extra virgin olive oil or stew them in a pan with a tomato-based sauce.

Thanks to Menù

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