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Round Zucchini stuffed with smoked buffalo provola

Round Zucchini stuffed with smoked buffalo provola

A tasty and rich recipe based on simple and easily available ingredients: round zucchini, eggs, ham, minced meat and cheese. Simple steps to follow to make this dish satisfying and complete, ready in an hour and a half and suitable for the whole family.

Ingredients: 


Wash the round zucchini, cut the top cap, cut into the inner pulp and boil for about 8 minutes. Also soften the caps by immersing them in water 1 minute before the end of cooking.

Drain, turn them over on a cloth and let them cool. As soon as you manage to handle them, empty them with a spoon leaving about an inch of edge. Turn on the oven at 180 degrees


Finely chop the extracted pulp and brown it in a pan with a little oil for a couple of minutes.


Mix the mixture well, dry the inside of the zucchini with the kitchen paper and fill with the prepared filling. Place a piece of the remaining smoked provola in the center of each courgette.


Close the zucchini with the respective caps. Pour the tomato sauce and the broth on the bottom of a baking dish, sprinkle with a little oil and bake for about 50 minutes. Let them rest for about 15 minutes before serving.


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