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The recipe that I present today is a second dish of Gombitelli, I found this recipe, complete with a drawing in the recipe of my great-grandmother Maria.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Zucchini Gombitelli

Zucchini stuffed with sausage and parsley.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course second dish

Cuisine tuscany

Servings 4 peoples

Ingredients

  

1x2x3x

• 6 zucchini big
• 100 gr. sausage
• q.s. extra virgin olive oil
• 1 egg
• 1 gloves garlic
• q.s. parsley
• q.s. pepper
• q.s. bread crumbs
• 30 gr. Organic Aged Pecorino

Instructions

 

• Trim the beginning and end of the zucchini.
  
• Cut the zucchini in half and empty them with a spoon like in the picture; preserve the pulp.
  
• In a pan heat 1 tablespoon of oil and fry one crushed clove of garlic.
  
• Remove the garlic and add the crumbled sausage and saute over high heat for 3 minutes.
  
• Add the flesh of the zucchini, then go for another 3-4 minutes until it loses much of the liquid contents.
  
• Put the browned sausage with zucchini in a bowl and make stiepidire.
  
• Add one egg, a sprinkling of parsley, a pinch of pepper and pecorino; mix everything.
  
• Fill the zucchini with the filling and sprinkle with breadcrumbs.
  
• Put in an oiled baking dish zucchini.
  
• Heat the convection oven at 180 ° C. and to go for 20 minutes; at the end of cooking to give two minutes of grill.
  
• Servire ben caldo.
  

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