STUFFED ZUCCHINI
WITH RAGU IN CRUST
With Beamy plant-based mix for Bolognese sauce
STUFFED ZUCCHINI
WITH RAGU IN CRUST
with Beamy plant-based mix for Bolognese sauce
ingredients
for the zucchini:
10 g of oil
- 4 zucchini
- 1 whole pack of Beamy mix for bolognese sauce
- 450 g of tomato sauce
- 1 onion
- 1 carrot
- Salt to taste
for the crust:
- 40 g of pistachios
- 50 g of dried tomatoes
- 40 g of oil
- 60 g of breadcrumb
PROCEDure
Preparation of zucchini:
Cut the zucchini in half lengthwise and hollow them out by using a knife and a spoon removing the inner pulp.
Preparation of the crust:
In a bowl, mix the breadcrumbs, oil, chopped pistachios, and chopped dried tomatoes until you obtain a sandy consistency.
Preparation of the ragù:
In a pan, heat the oil and saute the chopped onion and carrot until golden. Add the tomato sauce, the Beamy mix bolognese sauce, the grated zucchini pulp, and salt. Cook over low heat for 15 minutes, stirring occasionally.
Stuffing of the Zucchini:
Fill the hollowed-out zucchini with the prepared bolognese sauce. Cover each zucchini with the mixture of breadcrumbs, pistachios, and sun-dried tomatoes pressing it down slightly to make it stick well.
For the cooking:
Arrange the stuffed zucchini on a baking sheet lined with parchment paper. Bake in a preheated static oven at 180°C (350°F) for 30 minutes. Switch to broil for an additional 10 minutes to brown the crust.
Serving:
Serve the stuffed zucchini hot, accompanied by a side dish of your choice. Enjoy your meal!
PROCEDure
Preparation of zucchini:
Cut the zucchini in half lengthwise and hollow them out by using a knife and a spoon removing the inner pulp.
Preparation of the crust:
In a bowl, mix the breadcrumbs, oil, chopped pistachios, and chopped dried tomatoes until you obtain a sandy consistency.
Preparation of the ragù:
In a pan, heat the oil and saute the chopped onion and carrot until golden. Add the tomato sauce, the Beamy mix bolognese sauce, the grated zucchini pulp, and salt. Cook over low heat for 15 minutes, stirring occasionally.
Stuffing of the Zucchini:
Fill the hollowed-out zucchini with the prepared bolognese sauce. Cover each zucchini with the mixture of breadcrumbs, pistachios, and sun-dried tomatoes pressing it down slightly to make it stick well.
For the cooking:
Arrange the stuffed zucchini on a baking sheet lined with parchment paper. Bake in a preheated static oven at 180°C (350°F) for 30 minutes. Switch to broil for an additional 10 minutes to brown the crust.
Serving:
Serve the stuffed zucchini hot, accompanied by a side dish of your choice. Enjoy your meal!
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