Saturday, March 16, 2013

Baked, Filled Zucchini in Tomato Sauce recipe and ingredients

It is common in Italy to stuff vegetables. Traditionally this is done to enrich those that are in season and turn them into a substantial meal. Typical leftovers of cheese, bread and salami are used, while minced meat and vegetarian fillings are common. This dish is the favorite comfort food of my partner, Liz, whose mum would often make it for her
Baked, Filled Zucchini in Tomato Sauce
Baked, Filled Zucchini in Tomato Sauce

Baked, Filled Zucchini ingredients: 6 large zucchinis. 2 tbs extra virgin olive oil. 1 garlic clove, finely chopped. 150g beef mince. 150g meat mince. 100g stale white bread, soaked in a little water, then squeezed. 1 egg. 30g Parmesan, grated, plus extra to sprinkle. A handful of parsley, finely chopped

Tomato sauce ingredients: 2 tbs extra virgin olive oil. 1 small onion, finely chopped. 400g can chopped tomatoes

Baked, Filled Zucchini in Tomato Sauce recipe: 1- For the tomato sauce, heat the oil in a saucepan, add the onion and cook gently over medium heat until softened. Add the tomatoes and season, then reduce the heat to medium-low, half-cover with a lid and cook, stirring occasionally, for 20 minutes or until slightly reduced and thickened. 2- Preheat the oven to 200C. Cut the zucchini in half lengthways, scoop out the pulp and put the shells to one side. Heat the olive oil in a frypan, add the garlic and fry over medium heat for 1 minute, then add the zucchini pulp and stir-fry for about 4 minutes or until cooked. Leave to cool. 3- Combine the minced meats, bread, egg, Parmesan, parsley and cooked zucchini pulp in a bowl-this is best done with your hands-and season with sea salt and freshly ground black pepper. Fill the zucchini shells with the mixture. 4- Pour the tomato sauce into an ovenproof baking dish. Place the filled zucchinis on top, drizzle with a little extra virgin olive oil and sprinkle with Parmesan, then cover with foil and bake for 35 minutes. Remove the foil and bake for a further 10 minutes or until the zucchinis are cooked through. If the tomato sauce has dried during baking, add a little hot water to the bottom of the dish. Remove from the oven, leave to stand for a couple of minutes, then serve warm