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

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Angela's Italian and Sicilian Recipes
Stuffed Zucchini with Mortadella and Parmigiano Cheese
Stuffed Zucchini with Mortadella and Parmigiano Cheese
(Zucchine Ripiene con Mortadella e Parmigiano)
3 tablespoons extra virgin olive oil, divided, plus additional for baking dish
1 and 1/2 cups chopped white onion
2 garlic cloves, chopped
4 ounces mortadella, minced (3/4 cup)
1 cup fresh breadcrumbs
1 cup finely grated Parmigiano cheese, divided
1/2 cup chopped fresh Italian parsley
1 large egg, beaten to blend
8 medium round zucchini, tops cut off, or 4 large zucchini (7 to 8 ounces each), trimmed, cut lengthwise in half
Heat 1 tablespoon olive oil in heavy large skillet over medium heat.

Add onion and garlic.

Saute until onion is soft and golden, about 9-10 minutes.

Transfer onion mixture to medium bowl.

Stir mortadella, breadcrumbs, 1/2 cup cheese, and parsley into onion mixture.

Season stuffing to taste with salt and pepper.

Stir in egg.

Brush 13 x 9 x 2-inch glass baking dish with olive oil.

Using teaspoon, scoop pulp from zucchini, leaving 1/4-inch thick shell.

Fill shells with stuffing.

Arrange in dish.

Drizzle with 2 tablespoons olive oil.

Sprinkle with 1/2 cup cheese.

Preheat oven to 350F.

Bake zucchini uncovered 40 minutes.

Increase heat to 400F and bake until tender and beginning to brown, about 15 minutes longer. Makes 8.
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