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Summer Stuffed Zucchini

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Submitted by: athenafdm1271465376

 

Zucchini becomes a special side dish when stuffed with salami, ricotta and Parmesan cheese.
 

Ingredients

  • 4 small zucchini
  • 4 slices Genoa salami, thick sliced
  • 1/4 cup whole milk ricotta cheese
  • Dash pepper
  • Salt to taste
  • 1/2 teaspoon parsley
  • 1/4 cup bread crumbs, optional
  • 1/4 cup Parmesan cheese
  • 1 tablespoon cold butter, cut into small pieces

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Method

Preheat oven to 400 degrees. Bring a stockpot full of water to a boil. Add zucchini and set timer for 10 minutes. When done, remove zucchini from water and let cool. Meanwhile, cut salami in pieces small enough to put into a food processor, and chop up into a ground consistency. Add 1/2 of the ricotta to salami and mix together in food processor. When zucchini is cool enough to handle, cut in half lengthwise. Using a measuring spoon, hollow out the middle of each zucchini. Place zucchini on a baking sheet. Take scooped out contents and drain by squeezing out as much water as possible. Add this to the food processor with salami and ricotta mix. If mixture is thin, add breadcrumbs to thicken. When filling is complete, spoon mixture into hollowed portion of zucchini, making sure each zucchini is stuffed equally. After all zucchini have been filled, sprinkle Parmesan cheese on each zucchini. Add a very small piece of butter on top of stuffed zucchini. Place in preheated oven for 15 minutes. When done, place zucchini under broiler for about 5 minutes. Be sure to watch during broiling phase to ensure that filling will not burn. Zucchini are done when filling is golden brown.

 

Notes: Serve as a side dish with meat or poultry.

 

Number of Servings: 4

 

Submitted by: athenafdm1271465376 ()

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