Stuffed zucchine. With Ragù.
Now this is one of the easiest recipes I’ve posted.
It doesn’t even need an ingredient list!
First of all, let’s clear something up. What is Ragù?
Ragù is the Italian word for what others call “Bolognese” sauce or “meat sauce”. Basically, it’s basic veggies (onion celery and carrot) cooked with minced meat and tomato sauce. I’ll probably post our recipe soon, although it’s such a traditional one that I’m slightly nervous about sharing it…. :p
Anyway, for this recipe any meat sauce will do. If you make it yourself (and I highly recommend that you do), the trick is to let it cook a lot, for hours. Yep. Hours.
For today’s Stuffed Zucchine you’ll need perfect, round courgettes. Meat sauce. Mozzarella. And an oven.
First, empty the courgettes. Put a layer of sauce on the bottom and coat the sides. Next, shred some mozzarella (the real thing would be best, of course..) and push it in the courgette. Last, fill with the rest of the ragù. Remember to push and push so that not one bit of air remains – it’s not called stuffed for nothing!
Cover with the top and bake in the oven for about 25 mins at 170C. I discovered that placing them in a 0,5cm mix of half olive oil and half water makes the zucchine cook better.
Et voila! Perfect with a side of plain quinoa.
The melted mozzarella in the middle makes everything so much yummier….. Enjoy!
2 Comments on “Stuffed zucchine. With Ragù.”
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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Awesome presentation here. This is a really healthy way to do ragu. Looks amazing!
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Thank you!!
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