Zucchini Ripieni (Stuffed Zucchini) Recipe
Bake this Zucchini Ripieni (Stuffed Zucchini) recipe tonight for a dessert everyone will request again. Simple, satisfying, and absolutely delicious.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Baking pan
- Oven
- Aluminum foil
- Spoon
- Measuring spoon
- Measuring cup
- Baking dish
Ingredients
- 2 large zucchini
- 2 slices Mortadella, chopped
- 1/2 pound breast of chicken, leftover or pre-cooked, chopped
- 2 ounces ricotta cheese
- 2 ounces Parmesan, grated
- 1 medium egg
- Small bunch of Italian parsley, chopped together with 1/2 clove of garlic
- Grated nutmeg to taste
- Salt
- pepper
- Bread crumbs
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 3 peeled canned tomatoes
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