Courgettes stuffed with ham and olives
Thursday, April 30, 2020
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For 10 to 12 small round zucchini:
200 g cooked ham
200 g Italian sausage
1 20 black olives
1 clove garlic
About 80 g bread crumbs
1 tbsp anise seeds
1 egg
10 to 12 small round zucchini or other
vegetables
Milk to soak the bread
Olive oil
Ideally ham with herbs
or other peppery and seasoned sausages
Cut the tops of the zucchini. Do not peel
them. Digging and hollowing them out, using a Parisian spoon is more
convenient, leaving about 4 or 5 mm thick of flesh.
Make sure the zucchini stand upright in the
dish. If not, cut a small piece underneath to make them hold.
Salt the zucchini hole and arrange them upside
down, on paper towels, while preparing the stuffing. It makes them a little
disgorged.
Put the bread crumbs in a bowl with a little
milk and let it soak for a few minutes.
Chop the white ham.
Chop about half the flesh of the zucchini. Use
the rest in another recipe, such as dumplings.
Peel and chop the garlic clove.
Desolate and coarsely chop the olives.
In a bowl, combine ham, sausage meat, bread
crumbs wrung out in your hands, zucchini flesh, anise seeds, and olives. Stir
in egg.
I didn't add salt because ham, sausage, and
olives are already salted. To be adapted according to the ingredients used.
Preheat the oven to 180oC.
Stuff zucchini and arrange in an oven dish. If
there is any stuffing left, pour it into the bottom of the dish. Add the hats
to the zucchini. Drizzle with olive oil.
Cover the dish with foil or baking.
Bake for about 40 minutes, then discover the
dish and continue cooking for about ten minutes. The cooking time is to adapt
to the size of the vegetables.
Enjoy warm or cold.