Le ricette di nonna Adele
Stuffed courgettes

Starters

Stuffed courgettes

These stuffed courgettes combine beef, mortadella and courgette flesh in a filling bound with egg yolk, Parmigiano and breadcrumbs. The filling starts in a frying pan and the dish finishes in the oven.

From Nonna Adele’s kitchen

Jump to the recipe ↓
Cooking
About 15 minutes in the oven, plus preparing the filling

Temperatures: 180 °C

LET’S GET COOKING

Method

  1. Wash and trim the courgettes. Halve lengthways, scoop out the flesh without breaking through the base, and chop the flesh.

  2. Soften the chopped shallot in a little oil, add the beef and courgette flesh and cook, stirring and breaking up the meat. Season with salt and leave to cool slightly.

  3. Add the mortadella, egg yolk, breadcrumbs and Parmigiano, mixing to distribute everything evenly.

  4. Blanch the hollowed courgette halves in boiling water for 1 minute, drain and place in an ovenproof dish. Spoon the filling into the hollows.

  5. Bake in a preheated oven at 180 °C for about 15 minutes, continuing if necessary: the courgettes should be tender and the centre of the filling should reach 74 °C, measured with a kitchen thermometer.

MORE FROM OUR KITCHEN

More recipes