ZUCCHINI TO LIGURE WITH MORTADELLA BOLOGNA PGI

Ingredients (For 4 serves)

  • Mortadella Bologna PGI, 7 oz
  • medium size zucchini, 6
  • ricotta cheese, 7 oz

     

 

  • breadcrumbs, 1,7 oz
  • eggs, 1
  • salt, to taste
  • pepper, to taste
  • olive oil, 4 tbsp
  • garlic, 1 clove
ZUCCHINI TO LIGURE WITH MORTADELLA BOLOGNA PGI

Method

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Trim and cut in half zucchini, empty them with a corer and dice the pulp.

Sauté the pulp in a pan with garlic, oil, salt and pepper.

Mince well mortadella and mix it to ricotta, breadcrumbs and egg.

With a spoon fill the zucchini and put the on an oven rack.

Bake at 392°F for 20 minutes.

Serve hot with zucchini pulp.