A tasty dish that can be prepared in advance
Stuffed zucchini with mortadella, eggplant and provola cheese they are a rich but easy to make second course.
This recipe is perfect to prepare in advance, in fact after having stuffed the zucchini we can put them in the fridge and bake them for half an hour before serving.
The stuffing with mortadella and smoked provola is really tasty and stringy, but if you don’t like this cheese, you can easily replace it with another one you like …
They will still be very good😋.
Stuffed courgettes are also excellent for a picnic or lunch break at the office.
So without delay, get the recipe and let’s prepare them ..
Preparation of Stuffed zucchini with mortadella, eggplant and provola cheese
Peel eggplant, cut it into cubes, salt it and put it in the colander, where we will leave it for half an hour.
We wash and trim the ends of the zucchini, blanch them for 5-10 minutes.
They should not be overcooked otherwise they will break when we go to cut them.
Let them cool, we can pass them under a jet of cold water to stop cooking.
Cut them in half lengthwise and empty them, and leave aside.
Chop the mortadella and smoked provola cheese, pour them into a bowl and add the Parmesan.
After 30 minutes, squeeze the eggplant cubes and toss them in a pan with oil and the garlic clove.
When they are golden, add the zucchini pulp, chopped parsley, salt, pepper and cook over medium heat for a few minutes.
Pour the vegetables into the bowl with the mortadella and cheeses and also add the breadcrumbs, mix well and fill the zucchini that we have placed in a well-oiled ovenproof dish.
Before baking, sprinkle with Parmesan to form a crunchy crust.
Cook for about 20/25 minutes at 200° in static mode.
Until zucchini are golden brown.
Anna’s advice:
We salt the 8 halves of zucchini before stuffing them so they will be tastier.
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
