- SHOP LIST
- unsalted butter (just a little)
- milk (or fresh cream)
- Parmigiano Reggiano
I often hear talking about food seasonality, and it’s something very important if you want to cook in a healty, natural way, depending on what Mother Nature has to offer, in its prosperity. I believe in this simple concept, I strongly believe in it. I love having all of those autumny green vegetables at my fingertips (spinach, Swiss chards, all cabbages), I love enjoying pumpking in all kind of recipes and I definitely love still having some bell peppers around.
But it’s not my fault if seasons are so crazy right now that I can easily find zucchini at the local market. In theory zucchini season should be over in September, but here they are, beautiful and tasty. So I decided to enjoy them stuffed (I love every recipe that involves zucchini, but I have a soft spot for stuffed zucchini, a great comfort food) with something that reminds me of autumn, leek and speck. I found this recipe on June’s Sale & Pepe, and I waited since now to make this (just because of the autumny stuffing), and I don’t regret this wait, ’cause they were delicious: a tasty and yet delicate stuffing, perfect in combination with zucchini “shells”.
Zucchini stuffed with leek and speck
- Yield: 4 Servings
- Prep: 25 mins
- Cook: 25 mins
- Ready In: 50 mins
- 4 big zucchini
- 80 grams speck cut into thin slices
- 1 leek cut into thin slices
- 2 eggs
- 1 tbsp milk I used it instead of fresh cream
- 50 grams Parmigiano Reggiano grated
- 1 tsp flour
- 1 knob unsalted butter
- black pepper freshly ground
- Wash and clean zucchini, then blanch them in a pot of salted boiling water for 5 to 8 minutes, depending on how big your zucchini are (they don’t have to be too soft).
- Drain them and put them under cold running water, so that they don’t continue cooking.
Cut them in half (longitudinally) and excavate them with a teaspoon. Keep the pulp aside.
Arrange the zucchini shells on a baking pan lined with parchment paper.
- In a frying pan, heat up a knob of butter, then sauté the leek, then add the zucchini pulp and the speck
Season with salt and pepper and continue cooking for about 5 minutes.
Keep aside and allow the mixture to cool down.
- Beat the eggs with flour, then add milk (or fresh cream), 2 tablespoons of grated Parmigiano Reggiano and the zucchini, leek and speck mixture. Mix well.
- Arrange the obtained mixture in the zucchini shells and sprinkle with the remaining Parmigiano Reggiano.
- Bake in a 356°F (180°C) pre-heated oven for 20 to 25 minutes: the stuffing has to thicken up and the speck should become golden brown (or, if you prefer it, brown).
- Serve hot or warm.
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