Bomba di zucchine ripiene – Stuffed zucchini bomb in the USA
Use round zucchini
preparation 20 min
4 round zucchinis 2 shallots 1 egg 80 g of breadcrumbs extra virgin olive oil salt pepper
How to make Bomba di zucchine ripiene – Stuffed zucchini bomb
Wash the zucchini, cut off the top and hollow them out, removing the pulp, which you will keep aside—Blanch the zucchini shells for 10 minutes.
In a frying pan, fry the shallot with a bit of oil, add the zucchini pulp, and cook for five minutes. Take it out and blend it.
Mix the egg, breadcrumbs, zucchini flesh, and Salmon Cream Chef in a bowl. Mix everything, season with salt and pepper.
Arrange the zucchini on a baking sheet lined with parchment paper, fill them with the filling made of pulp and cream, and season with a drizzle of extra virgin olive oil—Bake in a hot oven at 190°C for 25 minutes.
Serve your stuffed zucchini warm or lukewarm.
Bomba di zucchine ripiene – Stuffed zucchini bomb is a recipe from Lombardy made in the USA