Zucchini Del Contadini Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
Zucchini 4
Breadcrumbs 4 oz.
Olive oil 4 tbsp.
Eggs, beaten 2
Parmesan cheese, grated 4 oz.
Mushrooms, chopped 8
Pepper Pinch
Oregano Pinch
Directions
Place zucchini in pan and cover with water, then bring to a boil and cook for 4 minutes.
Remove and slice in half lengthwise.
Scoop out the pulp and put in a bowl, reserving the shells.
Add remaining ingredients to the pulp and mix thoroughly.
Fill the zucchini shells with this mixture, and sprinkle with more parmesan cheese.
Place on oiled baking sheet and cook in a preheated 350°F./180°C oven for 20 minutes.
Remove and serve immediately.
Remove and slice in half lengthwise.
Scoop out the pulp and put in a bowl, reserving the shells.
Add remaining ingredients to the pulp and mix thoroughly.
Fill the zucchini shells with this mixture, and sprinkle with more parmesan cheese.
Place on oiled baking sheet and cook in a preheated 350°F./180°C oven for 20 minutes.
Remove and serve immediately.
Comments
Comments: 3 |
Add a Comment
shantihhh says :
could this be the place?
http://www.yelp.com/biz/gians-delicatessen-stockton
Posted on: 3 April 2010 - 5:03pm
shantihhh says :
Sometimes ground meat is also used in stuffing zucchini. Describe the one you remembered in Stockton please-maybe I can help. I live about 45 minutes from there and stuffed zucchini-Italian style is a family favourite.
Posted on: 3 April 2010 - 5:01pm
Anonymous says :
WHEN I WAS A KID IN STOCKTON, CA. THERE WAS AN ITALIAN DELI/GROCERY CALLED GIADELUCCI'S, STUFFED ZUCCHINI WAS A SIGNATUE ITEM. I HAVE NEVER BEEN ABLE TO FIND A RECIPE THAT CAME CLOSE UNTIL THIS ONE. THANK YOU SO MUCH. YOU HAVE GIVEN ONE PISANO A BIT OF HIS YOUTH BACK.
Posted on: 3 April 2010 - 3:29pm
