When I bought these zucchinis in the market, I knew I had to cook them stuffed, with what, I still didn’t know.
At home, I browsed at the internet for a good recipe that can guide me on what to put inside. I didn’t have all the ingredients that the recipes ask for but I remedied that by understanding what goes well together in my refrigerator & cupboards.
STUFFED ROUND ZUCCHINI
ZUCCHINE TONDE RIPIENE
- 4 round zucchini (one per person)
- 4 oz. chopped bacon
- 8 oz. ground meat (Can be anything really. I used a combination of pork & veal)
- 1cup of cheese (a choice – I used 2 cheese blend, Pepper Jack & Ceddar cheese)
- 4 cherry tomatoes, diced
- extra virgin olive oil
Preparing the zucchini:
Cut the top part of the zucchini. Set aside. With the use of a small knife, carve out the pulp of the remaining big part of zucchini. With the help of a teaspoon or a melon baller (I found the melon baller easier to use), take away the pulp carefully. Set aside this part too. Put the pulp in a blender and crush them just enough to make attain a coarse texture. Set aside too
Preparing the filling:
Set a saucepan on medium flame with a bit of extra virgin olive oil. Add the onion & tomatoes. When onion starts to sizzle, add the bacon. Cook for a few minutes until they are starting to look toasted. Add the meat. When meat has changed color, add the pulp. Season with salt & pepper. Cook for about 15 minutes.
Filling up the zucchini:
Fill up the zucchini with the cooked filling. Cover each with the top part that you previously sliced away. Place them on an oiled baking pan. Drizzle the zucchini with extra-virgin olive oil & sprinkle some salt.
In the oven:
Pre-heat oven at 350 ºF. Cook the zucchini for about 45 minutes. In the middle of cooking, pour some white wine ( 2 tablespoon en each zucchini) if you have any, if you don’t, it doesn’t matter. Sprinkle a lot of cheese inside the zucchini and close again with the top zucchini cover.
To accompany the dish: It’s your choice I use
Quinoa with sautéed onions and raisins all with caramelized peppers 2 colors.
- 3 yellow peppers and red
- 1 tablespoon olive oil
- 1 tsp. sugar
- 1/2 tsp. white wine vinegar or apple
To ccaramelizados peppers, olive oil will in a pan and add the chopped peppers, cook over low heat until soft, add sugar, vinegar and let evaporate the broth, stirring occasionally until tender.