Neapolitan Style Zucchini
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large zucchini
- 2 small onions
- 3 tablespoon olive oil
- 250 g minced meat
- 150 g ham, cooked
- 1 bunch parsley
- 1 egg (s)
- 30 g parmesan or romaine cheese, rated
- salt and pepper
- 0.5 teaspoon ½ chervil, dried, grated
- 50 g butter
- 4 tablespoon tomato ketchup
- 8 tablespoon heavy cream
- 1 dash Tabasco
- Fat for the shape
- Butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut in half lengthways and cut out the stems. Cook with the cut surface facing down in 1.5 liters of salted water for about 10 minutes. Take out, drain and scrape off part of the pulp with a spoon. Dice the scraped pulp.
- Peel the onion, chop it finely and fry it in hot olive oil for approx. 2 minutes until light yellow. Add the minced meat and fry for about 5 minutes. Finely dice the boiled ham. Chop the parsley. Mix well with the pulp of the zucchini, minced meat, egg and cheese. Season with salt, pepper and chervil and fill the zucchini with the mixture.
- Grease a refractory dish. Put the stuffed zucchini in it. Mix the tomato ketchup with the cream and add Tabasco to taste. Pour over the zucchini and put flaky butter on top.
- Cook in the preheated oven at 200 ° C for about 20 minutes on the middle rack.
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