We have been to the market and we have seen these beautiful zucchini: so we decided to realize this delicious recipe which can be thought as a starter during each dinner or special event. The realization it's easy, you just need to be patient.
Serving size 4
4 round zucchini
300 gr minced meat
50 gr minced mortadella
5 to 6 tablespoons of grated parmesan cheese
Salt and pepper to taste
A pinch of fresh parsley
For the zucchini cream
50 gr of butter
30 gr flour
The pulp of the zucchini
350 gr whole milk
Take the zucchini, wash them, cut the upper part (put it aside )and empty them , putting the pulp aside.
Take the potato and let it boil till it has blended then smash it.
Take a bowl, put the minced meat inside and add one egg, the smashed potato, the minced mortadella, the fresh minced parsley,the parmesan cheese, salt and pepper. Mix all the ingredients together and fill the zucchini.
Take a baking tray, put some baking paper on it and adjust the filled zucchini on it. If you want to use also the upper part you have cut off put it into the oven too.
Turn the oven on, 180°, 170° ventilated and when its ready, put the zucchini inside and let them cook for about 40 to 50 minutes.
While the zucchini are cooking start preparing the zucchini beschamelle.
Take a pan, cut the shallots finely, add a spoon of butter and when ita has melted add the zucchini pulp. Make it cook till it has blended, add salt and pepper and when it has cool down, put it into a mixer obtaining a homogeneous cream.
Take another pot, add the rest of the butter and when it has melted, add the flour, keep on stirring so you will not have any lump.
When flour has completely mixed with the butter, add the milk and keep on mixing, without stopping at low heat.
When the cream will start to boil and thicken, add the mixed zucchini pulp, let the ingredients mix between them and turn the heat off. The cream must result soft and homogeneous.
If it is too thick add some milk and put its into the mixer.
Serve the grated zucchini with this zucchini beschamelle.