Family · Italian
Stuffed Courgettes – Zucchine Ripiene
The story
From Karla's family cookbook (2014). These Italian-style stuffed courgettes pair tender minced veal with a homemade tomato sauce — a summery main course long enjoyed in the Wagner family.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- medium
Method
Heat 2 tbsp olive oil in a large pan over low heat. Add the onion and sauté for about 5 minutes until translucent.
Add the tomatoes, season with salt and pepper, and simmer for about 30 minutes until the sauce just begins to thicken but is still fluid.
Trim the ends of the courgettes. Halve lengthways and hollow out with a spoon, leaving a wall about 5 mm thick.
Finely chop the scooped-out flesh and place in a bowl. Add the veal, season with salt and pepper, and mix thoroughly.
Heat the remaining olive oil in a heavy pan over medium heat. Add the veal-courgette mixture and cook, stirring, for about 5 minutes. Remove from the heat.
Fill the hollowed courgettes with the meat mixture. Place the stuffed courgettes in the pan with the tomato sauce and cook for about 20 minutes.