Round Zucchini stuffed with mortadella. A simple dish that everyone likes and can be prepared in a short time.

And to bid farewell to this wonderful season, I thought of preparing round stuffed zucchini, a simple and tasty filling, ideal for round zucchini, perfect for stuffing.

I love zucchini in all its forms, light dark long short, they are always present in my fridge, solving last-minute lunches and dinners.

Perfect for frittatas, for quick pasta, for a light parmigiana, a velvety soup, cooked or raw, more versatile than this you die.

When I go down to the village and visit my trusted greengrocer and if I find those round ones, there’s no escape, it’s stuffed zucchini time!!!

Besides satisfying the palate, they also please the eyes with their warm and embracing shape.

Sweet, tender, fresh and beautifully green to the touch, they are firm and resistant and a good sign of freshness; they are perfect tonight, my family will be licking their lips. As a side dish, a nice mixed salad is ideal.

Zucchinis are 90% water, ideal for replenishing fluids on these hot days, and they are especially rich in vitamin A and C with antioxidant action and B group vitamins involved in numerous metabolic processes.

Well, back to my beautiful round zucchinis…so beautiful, smooth, perfect…I love everything round, and I start thinking about how to stuff them.

I open the fridge…my eye falls on a piece of mortadella under vacuum, close to expiration, and voilà, the lightbulb goes on, let’s go for a mortadella-based filling then.

If you still want to follow me, I’ll tell you how I made these round zucchinis stuffed with mortadella!

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

416.85 Kcal

calories per serving

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Energy 416.85 (Kcal)
Carbohydrates 13.56 (g) of which sugars 3.41 (g)
Proteins 21.58 (g)
Fat 31.28 (g) of which saturated 11.71 (g)of which unsaturated 12.46 (g)
Fibers 2.09 (g)
Sodium 1,661.29 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Round Zucchini Stuffed with Mortadella

4 round zucchinis
9.17 oz mortadella
1 breadcrumbs (1/2 tablespoons)
2.82 oz ricotta
1 egg
1 spring onion
1.76 oz Parmesan cheese
1 bunch parsley
1 clove garlic
to taste extra virgin olive oil
salt
pepper

Tools

Baking sheet
Blender
Parchment Paper
Bowl
Pan

Steps for Round Zucchini Stuffed with Mortadella

Wash and dry the zucchinis, then cut off the top just below the stem and remove the upper cap.
Using a scoop, extract all the pulp, leaving only an outer shell about a quarter-inch thick, taking care not to break it.
Set the pulp aside, sprinkle the zucchinis with a pinch of salt, including the caps, place them on a baking sheet lined with parchment paper with the opening facing up to let the steam escape, and bake in a static oven at 356°F for 15 minutes.
Bake the caps as well, placing them next to the zucchinis, not on top.
Once baked, let them cool and remove the water that has formed inside.
In a non-stick pan, sauté the finely chopped spring onion and garlic with a drizzle of oil, add the chopped zucchini pulp, and cook for about 12-15 minutes over low heat.
Adjust with salt and pepper.
Finally, a sprinkle of chopped parsley, a stir, and let it cool.
When the zucchinis are cold, blend them with the mortadella.
In a bowl, add to the mixture the egg, ricotta, a tablespoon of breadcrumbs, and the grated cheese, and mix well.
Fill the zucchinis with the mixture, then sprinkle them again with the remaining grated cheese, breadcrumbs, and a drizzle of oil.
Bake at 374°F for 20-25 minutes
If the surface is not golden and crispy, put it under the grill for a few minutes.
Serve piping hot, placing the cap on top like a little hat…
Enjoy your meal

Tips

While removing the pulp from inside your zucchinis, be careful not to puncture the green outer part, otherwise the juices from the filling would leak out during cooking.

You can store your zucchinis in the refrigerator for a couple of days covered with plastic wrap or inside an airtight container.

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