Stuffed Zucchini with Mortadella and Parmigiano Cheese
(Zucchine Ripiene con Mortadella e Parmigiano)
Ingredients:
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
Directions:
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 350°F.
Bake zucchini uncovered 40 minutes.
Increase heat to 400°F and bake until tender and beginning to brown, about 15 minutes longer. Makes 8.