Teglia di verdure reipiene al forno
Serving suggestion:
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Prep and cook time: |
15 minutes prep. Cook 40-50 minutes |
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Makes: |
6-8 servings |
Ingredients:
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6 |
Round zucchini |
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3 |
Medium onions |
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3 |
Medium tomatoes |
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1 each |
Red, green, and yellow bell peppers |
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3 |
Eggs |
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2 cups |
Bread crumbs |
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3 tbsp |
Chopped parsley |
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3 |
Garlic cloves, finely chopped |
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8 oz |
Parmesan cheese, freshly grated |
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6 tbsp |
Olive oil, extra virgin |
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Salt and pepper |
Directions:
Blanch the zucchini in salted water for 5 minutes; drain, and cool. Cut in half horizontally, scoop out the pulp, and set aside.
Peel the onions and blanch in salted water for 5 minutes; drain, and cool. Cut the onions in half horizontally and hollow them out, leaving ½-inch thick sides. Chop the pulp and set aside.
Wash the tomatoes and cut them in half. Scoop out the pulp and set aside. Be careful not to pierce the skin.
Cut the bell peppers in half and remove the seeds and core.
Beat the eggs in a bowl and add the bread crumbs, parsley, garlic, 6 oz parmesan, salt, and pepper to taste.
Stir in about half the tomato zucchini, and onion pulp. Note: you can run all this through the food processor, just pulse the system to chop lightly – don’t puree.
Fill the vegetables with the mixture and sprinkle with the remaining parmesan.
Pour the oil into a large oven-proof dish and arrange the vegetables in it.
Cook in pre-heated oven at 400o F for 30-40 minutes. Serve piping hot.