Bolognese Stuffed Tondo Di Piacenza Zucchini
From gourmetana 14 years ago
- 80 minutes to make
- Serves 4
I found these beauties at the market and had to buy them. I have never seen this type of zucchini before but I have to tell you they came out delicious and beautiful!
Ingredients
- 4 Tondo di Piacenza zucchini or small squashes shopping list
- 2 tbsp olive oil shopping list
- 1 pound minced meat shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves, chopped shopping list
- 1 fresh pork and spices sausage, finely chopped shopping list
- 2 peeled and deseeded ripe tomatos shopping list
- 1 tbsp tomato paste shopping list
- salt and pepper to taste shopping list
- 1 tbsp fresh basil, chopped shopping list
- 1/2 cup feta cheese, crumbled shopping list
How to make it
- Cut the top of the zucchinis to make a lid. Spoon the zucchini, but don't throw it away, save it or soup, it is really great.
- Place the zucchinis and lids onto a tray and set aside.
- Prepare the bolognese. In a large pan fry the onions and garlic. Add the meat and stir until it fairly cooked. Add the chopped sausage and let it cook for about 5 minutes.
- Add tomatos and tomato paste and season with salt, pepper (or a few drops of tabasco).
- Lower the heat and let it simmer for about 20 minutes. Add water of vegetable stock if necessary.
- Finally add the fresh basil and remove from heat.
- Stuff the zucchinis (3/4) and garnish with crumbled feta cheese and drizzle with olive oil. See Photo
- Bake at 375F/180C oven for 40 minutes.
3/4 filling
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