Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Stuffed Zucchini
Stuffed Zucchini
(Zucchine Ripiene)

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 lb lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmigiano cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper
Preheat the oven to 375F.

Scoop out the insides of the zucchini halves with a small spoon.

Reserve the cored halves and the insides.

Heat the olive oil in a large saute pan over medium heat and saute for 1 to 2 minutes.

Then add the mushrooms and saute for 2 minutes more.

Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes.

Add the white wine and cook it down for 1 minute.

Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes.

Stir in the basil and the rosemary and cook for 1 to 2 minutes more.

Remove from the heat, place in a bowl, and allow to cool.

Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper.

Fill the cored zucchini with the mixture.

Fill a baking pan with 1/4 inch of water.

Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown.

Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve. 8 appetizer or side-dish servings; 4 main-dish servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex