Zucchini with cheese and sausage - it is mostly grown in our region zucchini (zucchini) which are light green in color (they have seeds). Much more popular in Italy are the dark green zucchinis, which have very few or no seeds.
When used for food, squashes are usually selected to be under 20 cm in length, when the seeds are still small, soft and immature. Older gourds can be as large as a baseball bat and often have a fibrous structure.
When you see zucchini with flowers, it is a sign of truly fresh and young fruit, and they have a particularly pronounced sweeter taste. Zucchini flowers are also used in many recipes, and can usually be eaten stuffed and as a delicacy, when deep-fried, like tempura.
Unlike cucumber, zucchini is usually served thermally processed. They can be prepared using a variety of techniques, including steaming, classic cooking, baking in the oven, grilling, etc. Zucchini can also be an ingredient in bread, which resembles banana bread.
Zucchini with cheese and sausage - Recipes and Cookbook online
Zucchini with cheese and sausage, a very tasty and interesting combination.
- 3 pieces of zucchini
- 450 g of sausage (fresh or semi-dry)
- 110 g breadcrumbs
- 1 clove of garlic (minced)
- 400 g of tomato sauce
- 40 g Parmesan cheese (grated)
- 55 g mozzarella (chopped)
- parsley (leaves, for garnish)
- Preheat the oven to 175 degrees C.
- Cut the zucchini in half lengthwise.
- Clean from the seeds and put in a bowl.
- Mix the zucchini seeds with the sausage, garlic, breadcrumbs, and Parmesan cheese.
- Fill the squash halves with the mixture and place in a baking tray. Pour the tomato sauce over the mass and cover the zucchini with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the filling is done.
- Remove foil and sprinkle with shredded or shredded mozzarella cheese.
- Bake in the oven for a few minutes until the mozzarella cheese melts.
- Before serving, garnish with fresh parsley leaves.
Read more:
Stuffed Zucchini - Recipes and Cookbook online >>>
Moussaka with grilled zucchini - Jadranka Blažić >>>
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