Stuffed Zucchini

Name: Stuffed Zucchini (Zucchine Ripiene)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: 4 zucchini (courgettes); 2 anchovy fillets in oil, drained, finely chopped; 1 clove garlic, finely sliced; extra virgin olive oil, for shallow-frying; 4 zucchini (courgettes); 1 small bunch mint, leaves only, roughly sliced; 1 small bunch mint, leaves only, roughly sliced; 5 grape tomatoes, tops cut off, diced; 2 anchovy fillets in oil, drained, finely chopped; salt flakes, to taste; 100 g aged Pecorino Sardo, freshly grated; 120 g crustless stale sourdough bread, roughly chopped; 1 egg, lightly beaten

Zucchine Ripiene

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

This recipe (in the

Ingredients

Europe
Italy
Fish course
Starter
Pescatarian
Sardinia
Mediterranean

Ingredients

Method