Zucchini Ripieni - (Stuffed Zucchini)

Recipe Ingredients

2		Zucchini (large)
2		Mortadella - chopped
1/2 lb	227g / 8oz	Chicken breast, leftover or pre-cooked - chopped
2 oz	56g	Ricotta cheese
2 oz	56g	Parmesan cheese - grated
1 oz	28g	Egg (medium)
1		Italian parsley - chopped together
		With
1/2		Garlic clove
		Grated nutmeg - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bread crumbs
1		Celery stalk - coarsely chopped
1		Carrot - coarsely chopped
1		Onion - coarsely chopped
3		Peeled canned tomatoes

Recipe Instructions

Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.

Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

This recipe yields 3 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9337) - from the TV FOOD - NETWORK

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