Spiedini Ristorante
Spiedini Ristorante

Stuffed Zucchini


  • 4 medium sized zucchinis
  • 1 lbs. spicy chicken sausage
  • ½ cup parmesan
  • ½ cup bread crumbs
  • 1 egg
  • A few sprinkles of nutmeg
  • Salt and pepper to taste
  • 1 cup crushed tomato
  • ½ cup warm water or chicken stock

Method of Preparation;

Cut each of the zucchinis in half, length-wise. Use a small spoon to scoop out the center section to make room for the filling. In a mixing bowl, combine ground veal, parmesan, bread crumbs, egg and seasonings. Fill zucchini boats. Place in baking dish with tomato sauce and warm water. Cook at 375°F for 25 minutes.

Gustav Mauler — Certified Master Chef