Stuffed Zucchini with Sausage and Cheese
Ingredients
- 4 large zucchinis
- 2 or 3 sausages
- 150g provolone or scamorza cheese
- 250g tomato puree
- breadcrumbs
- parsley
- dried oregano
- extra virgin olive oil
- 1 garlic clove
- salt
- pepper
Preparation
To prepare the stuffed zucchini, first blanch them in a pot with salted water for 5 minutes, leaving them still crunchy.
Cut them in half and gently hollow out the center, leaving some edge, creating canoe-like shapes.
Set aside the pulp for the filling.
In a bowl, crumble the sausages by hand and incorporate the coarsely blended cheese and the zucchini pulp chopped with a knife.
Add a bit of breadcrumbs, parsley, oil, salt, pepper and mix everything.
Season the tomato puree with garlic cut into thin slices, oil, dried oregano, and salt.
Pour it into a baking dish, spreading it with a spoon over the entire bottom.
At this point, place the zucchinis next to each other.
Lightly salt them and then fill them, using a spoon or a piping bag.
Complete with pepper and a drizzle of oil and bake at 200°C for 15-20 minutes in a fan-assisted oven.
Remove from the oven and serve the stuffed zucchini hot or at room temperature.
