Zucchini stuffed lodigiana
Instructions
Wash the zucchini, scrape the shells slightly, cut them in half lengthwise and cut with a knife inside, let them cook in salted water, drain and deprive them of flesh, digging them out carefully with a spoon.
Meanwhile, with half of the butter to lightly toast the flour in a small saucepan, pour the boiling milk and prepare a béchamel sauce thick enough; Add cream and cook a few minutes.
With the remaining butter in a saucepan lightly sauté the chopped onion, add the zucchini flesh to the onion and let it season adjusting to salt, pepper and nutmeg.
Stir in the zucchini mixture to the sauce, combine the sultanas previously softened in warm water, crushed amaretti, the grated cheese, mascarpone and (one at a time) the two whole eggs and two egg yolks.
Arrange the zucchini halves in a buttered baking dish, fill them with the mixture and bake in preheated oven at 180 degrees for 30 minutes.
Ingredients and dosing for 6 persons
- 12 zucchini
- 70 == G Mascarpone
- 70 == G Parmesan cheese
- 60 g of butter
- 30 g of flour
- 30 cl of milk
- 10 cl of cream
- 1 onion
- 2 whole eggs
- 2 egg yolks
- 30 g of amaretti biscuits
- 30 g of sultanas
- Nutmeg
- Salt
- Pepper