Name: Zucchine ripiene (Meat-filled zucchini)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 7 ounces (200 g) ground beef; nutmeg; 5 ounces (150 g) tomato purée; 2 eggs; salt; 2 Roman mint leaves; 2 heaping tablespoons grated parmigiano-reggiano; pepper; 1½ ounces (40 g) crustless bread; 4 medium-large zucchini; 4 tablespoons intensely fruity extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1½ ounces (40 g) crustless bread
7 ounces (200

Method

Crumble the bread into a bowl. Add the beef, eggs, parmigiano, 1 tablespoon of the oil, a grating of nutmeg, and a pinch each of salt and pepper. Blend all the ingredients very well until you have a smooth mixture.

Cut off and discard the ends from the zucchini, then cut them in half crosswi