The Stuffed Zucchini with Mortadella and Pistachios are delicious and easy, the filling is quickly prepared by putting everything in the food processor, and once blanched and hollowed out, they are stuffed and baked. This is also a recipe for those who need to take their lunch to the office or for a picnic. Try making them following my recipe, you’ll taste how good they are!
Other recipes with zucchini
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 576.13 (Kcal)
- Carbohydrates 19.63 (g) of which sugars 2.87 (g)
- Proteins 28.73 (g)
- Fat 43.46 (g) of which saturated 12.97 (g)of which unsaturated 21.48 (g)
- Fibers 4.77 (g)
- Sodium 1,258.97 (mg)
Indicative values for a portion of 305 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
- 6 zucchini
- 3.5 oz mortadella with pistachios
- 1 egg
- 0.9 oz bread crumbs
- 3.4 tbsp milk
- 1.4 oz crushed pistachios
- 6 sprigs marjoram
- 1 clove garlic
- 1.4 oz grated Parmesan cheese
- 0.07 oz fine salt
- 2 tbsp extra virgin olive oil
Tools
- Kitchen Scale
- Cutting Board
- Melon Baller
- Food Processor
- Bowl
Steps
Wash and trim the zucchini. Bring a pot of water to a boil and add salt when boiling, then immerse the zucchini. Cook for 10 minutes after it returns to a boil, then drain and let cool slightly. Cut them in half and remove some pulp using a melon baller or a teaspoon. Place the mortadella, bread soaked in milk, garlic, marjoram leaves, 1 oz of crushed pistachios, and salt into the food processor. Coarsely chop everything.
Preheat the oven to 392°F (static). Pour the mixture into a bowl and add the egg, Parmesan cheese, and mix. Grease the baking sheet with 1.3 tbsp of oil, place the zucchini halves and stuff them. Distribute the remaining crushed pistachios on top, drizzle with the remaining oil, and bake. Cook in the middle of the oven for 30 minutes. Serve hot or warm.
Storage
The Stuffed Zucchini with Mortadella and Pistachios should be stored in the refrigerator and consumed within 1-2 days
FAQ
Can the Stuffed Zucchini with Mortadella and Pistachios be frozen once cooked?
Yes, just place them in a plastic container with a lid, and when needed, take them out of the freezer 2-3 hours beforehand and reheat them in the oven.
