Zucchini Ripieno di Fegatini (Stuffed Zucchini)

Name: Zucchini Ripieno di Fegatini (Stuffed Zucchini)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters bread crumbs; 1 Tbsp butter; 454 grams crushed tomatoes; 1 carrot, finely diced; 1 rib celery, finely diced; 454 grams chicken livers; 4 egg yolks; 118 milliliters milk; 1 Tbsp extra-virgin olive oil; 118 milliliters Parmigiano-Reggiano, freshly grated; 6 servings Salt and pepper to taste; 1 kilograms zucchini, about 5 or 6, sliced in half lengthwise and scooped out, flesh chopped and set aside

Zucchini Ripieno di Fegatini (Stuffed Zucchini) might be just the main course you are searching for. This recipe makes 6 servings with 297 calories, 23g of protein, and 15g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. A mixture of zucchini, olive oil, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

In a large bowl, mix the chicken livers, egg yolks, olive oil, bread crumbs, and cheese and season with salt and pepper. Divide the mixture into 2 equal portions. Using 1 portion, stuff the hollowed-out canals of the zucchini halves. Set aside.

Ingredients you will need

Salt And Pepper

Chicken Liver

Breadcrumbs

Egg Yolk

Olive Oil

Zucchini

Cheese

Equipment you will use

Bowl

In a large, heavy-bottomed skillet, heat the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chopped zucchini flesh, carrot and celery and cook, stirring occasionally, over medium heat until the vegetables are softened and slightly browned, about 8 to 9 minutes. Season with salt and pepper and add the remaining chicken livers-bread crumb mixture.

Ingredients you will need

Salt And Pepper

Chicken Liver

Vegetable

Zucchini

Carrot

Celery

Bread

Add the milk and cook, covered, 10 minutes.

Ingredients you will need

Milk

Stir in the tomatoes, season with salt and pepper and bring to a boil. Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat. Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano