Stuffed courgettes and onions are a true masterpiece of Italian cuisine. So easy to prepare and tasty enough to win over anyone who tries them, stuffed courgettes and onions are essential components of Sunday dinner among Italian families. Here is how you make them, for an inviting and flavoursome meal!
- 8 courgettes (zucchini)
- 8 large yellow onions
- 50 gr chopped mortadella
- 350 gr ground meat (pork/beef)
- 1 egg
- 1 clove garlic
- 50 gr grated Parmigiano Reggiano
- Extra-virgin olive oil
- 1/2 cup still white wine
- Chopped parsley
Stuffed courgettes and onions are a traditional Italian dish; although it is an old technique, no one knows the history or origins. In every region of Italy, in addition to stuffed courgettes and onions, other vegetables are prepared using the same technique, with tomatoes, bell pepper and mushrooms.
But stuffed courgettes and onions are the featured ingredients in this recipe, and they are stuffed with various meats and cheeses. Their simple preparation suggests that stuffed courgettes and onions are part of an old-fashioned and “poor” approach to cooking; leftover meat, eggs and cheese were put to use in an economical, rustic and very flavoursome recipe.
Here is the recipe for preparing delicious courgettes (zucchini) and onions filled with flavour, whimsy and the authentic flavours of Italian tradition!
Wash the courgettes well and cut off the ends. Cut the courgettes in half lengthwise and scoop out the pulp with a corer. Do this carefully without breaking the skin, taking care not to remove all of the pulp. Chop the removed pulp very fine. Peel the onions and remove the inner part. In a large pan soften the garlic clove in extra-virgin olive oil; add the courgette pulp and the inside of the onions, chopped, and cook for 10/15 minutes. Add the ground meat and finely chopped mortadella and allow to cook for another 10 minutes, stirring constantly.
Place the contents of the pan in a bowl and allow to cool; then add the egg, the grated parmesan, the chopped parsley, salt, pepper and ground nutmeg. Blend all the ingredients together and stuff the courgettes and onions with this mixture.
In a large casserole heat a drizzle of extra-virgin olive oil, add the courgettes and brown lightly, then deglaze with the white wine. When the wine has mostly evaporated, add a few spoonsful of water and continue cooking the courgettes over a low flame, covered, for 10/15 minutes.
If you like more flavour, after deglazing with the wine do not add water but 300 gr of tomato sauce; salt and pepper to taste and cook for 20 minutes over low heat.