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The stuffed zucchini Natalia Cattelani, the recipe that you must try

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Published on Jul 11, 2019

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A new delicious recipe Natalia Cattelani from her blog cooking Time, the recipe for the stuffed zucchini. As always, the recipes of Natalia Cattelani are perfect and also this zucchini stuffed could not be original. It is not the usual stuffing of zucchini, but is a cream greedy that we do with the pulp of the zucchini and the other ingredients. We then add in the baking sheet for ingolosire the olives and tomatoes, and let cook and brown the top and we will have a great dish hot or cold. Natalia Cattelani suggests to prepare the stuffed zucchini the day before. Don't miss the other recipes in the summer, many vegetables, of course, those of the season.

Ingredients zucchini stuffed with Natalia Cattelani. For 6/8 persons: 800 g zucchini 80 g grated parmesan cheese, 3 tablespoons bread crumbs, 1 egg, garlic, basil, 8/10 tomatoes, taggiasche olives, olive oil, salt and pepper

Preparing stuffed zucchini Natalia Cattelani: wash the courgettes, the check and to the boil in salted water for 5 minutes and then let cool. Divide the zucchini in half length and with a teaspoon, and a knife remove the pulp central that we put in a bowl. Squeeze the pulp and remove all the water, pour in mixer and add garlic, basil, and two tablespoons of the oil, the whole egg and get a cream, pour it into the bowl. Add the cream of zucchini also three-quarters of the cheese, salt, pepper, and bread to thicken the whole.

In a pan we put the cherry tomatoes and olives, seasoned with oil and salt, add the zucchini, let us go up the inside and farciamo with the filling you just prepared. Complete with grated cheese advanced, and a drizzle of olive oil. Put in the oven for 20 minutes at 200 degrees. We can serve the stuffed zucchini hot and cold.

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