Spaghetti with dried tomatoes, zucchini and potatoes
64 recipes
SUGAR SUGGESTION SHAPES TO CURTAIN AND ZENZERO FRUIT
ingredients
servings
2
Courgette
2 unit
Spring onions
1 unit
Mozzarella cheese
2 unit
Breadcrumbs
to taste
Extra virgin olive oil
to taste
Pink salt
to taste
Turmeric
1 teaspoon
Ginger powder
1 teaspoon
Pepper
to taste
Oregano
to taste
single courses from Italy - Lombardia
SUGAR SUGGESTION SHAPES TO CURTAIN AND ZENZERO FRUIT
SUGAR SUGGESTION SHAPES TO CURTAIN AND ZENZERO FRUIT
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple, spicy stuffed courgette, great as a buffet for a vegetarian aperitif.
preparation
step 1
Empty the zucchini, oil and salt the bottom and place them in aluminum, in a 160 degree oven. In a flat pot pour oil and season with the onion, a teaspoon of turmeric and a ginger.
step 2
Cut the zucchini pulp into small pieces and add them to the saucepan in the pot. In the final add also the oranges to increase the sapidity of the pot.
step 3
Let go until the same zucchini will not be very soft. Blend everything with the immersion mixer and let it rest. Meanwhile, sliced and dried with the kitchen paper, the two mozzarella.
step 4
Remove the containers from the oven and start assembling the mixture as described below: a layer of mozzarella (may also serve three slices) and two or three tablespoons of pulverized pulp.
step 5
Proceed to the edges of the zucchini, possibly with the mozzarella.
step 6
Bake for another 10 minutes at 160 degrees, then fry and add the grated pan and activate the grill to make the crunchy finish.
step 7
Cover the zucchini with their hood and serve with a salad of sauerkraut or potatoes.
