Back to recipes Zucchini and onions stuffed with Mortadella Favola
Ingredients (for 4)
- 2 medium zucchini
- 4 onions
- 150 g of Mortadella Favola
- 1 egg
- 40 g of grated parmesan cheese
- 30 g pine nuts
- a bunch of herbs to taste
- 2 tablespoons breadcrumbs
- 2 bay leaves
- salt and pepper
Directions
Begin by peeling the onions, dividing them in half and blanching them in boiling salted water, with the cilantro and bay leaf, for 5-6 minutes. After draining them, form them into bowl shapes, and mince the central part that you removed.
Cut the zucchini into log shapes and hollow them out almost completely with a digger, leaving the bottom as the base; blanch them in boiling salted water for 3-4 minutes, drain and allow to cool. Meanwhile, mix the previously chopped Mortadella Favola, breadcrumbs, egg, cheese and herbs in a bowl until smooth; add pine nuts and chopped onion, seasoning with salt and pepper.
Fill the onion bowls and zucchini logs with the prepared filling, arrange them on a baking sheet, and bake at 180 degrees for about 15 minutes. Let them rest for a couple of minutes before serving. Let them rest for a couple of minutes before serving.
