Courgettes stuffed with ham and olives


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.

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