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Zucchine Ripiene alla Bolognese

Stuffed Bolognese Zucchini
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Zucchine Ripiene alla Bolognese

Zucchine ripiene alla Bolognese is a classic recipe from Bologna made with garden fresh squash filled with a mixture of ground pork, beef, and mortadella, then seasoned with chopped onion and Parmigiano cheese.  After stuffing each zucchini, the vegetables are simmered in tomato sauce and seasoned with herbs.

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Servings: 6

Ingredients

Preparation

  1. Clean the zucchinis and empty them inside, taking care not to break them.

  2. Fry the onion and sauté the inside of the zucchini for about 10 minutes.

  3. Meanwhile, in a separate saucepan cook the sauté with extra virgin olive oil and add the tomato with 1⁄2 glass of water.

  4. Prepare the filling by blending the inside of the zucchini seasoned in the onion with the mortadella, then add the meat, the egg, the Parmesan and mix well with your hands.

  5. If the dough is too soft, add a little bread crumbs, but not too much so that it is soft in any case.

  6. Fill the zucchini with the mixture and sauté with extra virgin olive oil in a frying pan with high sides for a couple of minutes; add the tomato sauce previously prepared and a 1⁄2 glass of water.

  7. Continue to cook for about 30/40 minutes. Serve hot.