This typical side from the region of Emilia-Romagna is a wonderful pal to your secondo and can be easily shared at the table. As a matter of fact and principle (as the two go hand in hand in Italian cooking) for any secondo to be truly appreciated, it must be accompanied by a side.But if you'd prefer, this dish makes a great secondo itself. Preparation time? One hour.
10 zucchini (small ones)
8 oz. of ground veal
6 oz. of tomato sauce (such as Nello's Sauce!)
2 oz. of ground Parmigiano-Reggiano cheese
1 oz. of mortadella (can be replaced with "Bologna" or left out)
Half of a medium-sized onion
One garlic clove
1. Trim the ends off the zucchini and gently boil in lightly salted water for four or five minutes.
2. While the zucchini boil, in a large mixing bowl place the ground veal and then shred the Parmigiano-Reggiano over it until a blanket of "oh my gosh I'm getting hungry" is formed.
3. Mince three or four slices of mortadella, the garlic clove, and the onion. Mix well with the ground veal. Add the one egg and some salt and pepper. Mix all of the ingredients in the bowl very well until evenly dispersed.
4. Set the oven to 350. Remove the zucchini from the boiling water and carve out the insides of the zucchini to form "canoes." Don't toss the insides! Mix the removed zucchini pulp with the ground veal.
5. In a large casserole dish (lightly oiled) set the zucchini inside, one next to the other. Stuff each with the veal mix. Drizzle the tomato sauce over the zucchini and then cook at 350 for 45 minutes. Enjoy!
Veal mix, precooked.
Zucchine ripiene, ready to eat.