Stuffed zucchini and onions

That’s a trustworthy recipe! Not only a simply side dish but a delicious second course!

In my family, stuffed courgettes and onions are prepared for special occasions and we use to serve them with roast. If you are looking for a tasty idea to satisfy even those who just don’t go crazy for meat, this recipe is just for you!

SERVES 4 PEOPLE
READY IN 1h 30 ‘

 

INGREDIENTS:

3 zucchini

2 onions

2 potatoes

 

1 eggg

3-4 tablespoons bread crumbs

5 slices ham

2 tablespoons grated Parmesan cheese

Marjoram to taste

Salt and pepper to taste

 

Bread crumbs to taste

Extra virgin olive oil to taste

 

 

STEP 1: BOIL THE VEGETABLES

Boil the zucchini, the onions and the potatoes.

 

 

STEP 2: CUT THE VEGETABLES

Cut the zucchini and onions lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill.

 

STEP 3: PREPARE THE FILLING

Using a vegetable mill chop zucchiniflesh , onion flesh and the two potatoes.

 

Place the vegetable flesh into a bowl and add: egg, bread crumbs, ham (finely chopped), Parmesan cheese, marjoram, salt and pepper.

 

STEP 4: FILL THE VEGETABLES

Arrange the vegetable shells on a roasting tin (drizzled with olive oil) and spoon the mixture into them.

Cover with breadcrumbs and drizzle them all with the remaining olive oil.

 

STEP 5: COOK

Cook for 50 minutes/1 hour in preheated oven at 180 °C.

 

#getBready & enjoy your meal

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Post Author: Aurora

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