Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1/2 cup of Strolghino salami, finely chopped
- 1/2 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- A baking dish
- A sharp knife
- A spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Use a spoon to scoop out the seeds and flesh from the center of each zucchini half, creating a hollow "boat."
4. In a mixing bowl, combine the chopped Strolghino, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
5. Stuff each zucchini boat with the Strolghino mixture, packing it in tightly.
6. Place the stuffed zucchini boats in a baking dish, and drizzle any remaining olive oil over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 259
- Fat: 19g
- Carbohydrates: 11g
- Protein: 11g
Substitutions for ingredients:
- If you can't find Strolghino salami, you can substitute it with any other type of salami or cured meat.
- You can use gluten-free breadcrumbs if you need to make this recipe gluten-free.
Variations:
- You can add other ingredients to the stuffing mixture, such as chopped sun-dried tomatoes, olives, or capers.
- You can top the stuffed zucchini boats with a sprinkle of mozzarella cheese before baking.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the zucchini boats to prevent it from falling out during baking.
- You can use a melon baller or spoon to scoop out the center of the zucchini halves more easily.
- If the zucchini boats are tipping over in the baking dish, you can use crumpled up aluminum foil to prop them up.
Storage instructions:
- Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed zucchini boats, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed zucchini boats on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes or garlic bread
Troubleshooting advice:
- If the zucchini boats are too watery, you can sprinkle them with a little salt and let them sit for 10-15 minutes before stuffing and baking.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing and scooping out the centers.
- Use a clean cutting board and knife to avoid cross-contamination with raw meat.
Food history:
- Strolghino is a type of salami that originated in the Emilia-Romagna region of Italy. It is made from lean pork meat and is typically seasoned with garlic, black pepper, and red wine.
Flavor profiles:
- The Strolghino salami adds a savory, salty flavor to the stuffing mixture, while the Parmesan cheese and breadcrumbs provide a crunchy texture.
Serving suggestions:
- Serve the stuffed zucchini boats as a main course with a side salad, or as an appetizer for a party or gathering.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Cheesy, Spicy