Polpettone di Zuchine
From scearley 16 years ago
- 40 minutes to make
- Serves 6
Vegetarian (cheese) loaf dinner. Or more simply "meatloaf without meat." A major dish for the zucchini lover.
Ingredients
- 2 lb zucchini shopping list
- 1/2 onion shopping list
- 1 clove garlic shopping list
- 8 Tbsp extra-virgin olive oil shopping list
- 1 bunch parsley shopping list
- 3 medium potatoes shopping list
- 4 eggs shopping list
- 4 Tbsp grated parmigiano-Reggiano shopping list
- Mutmeg shopping list
- marjoram shopping list
- salt & pepper shopping list
- breadcrumbs shopping list
How to make it
- Preheat oven to 375.
- Cut the zucchini into thin rounds.
- Finely dice the onion and garlic.
- Heat the oil in a deep fryin gpan and lightly brown the onion and garlic.
- Add the zucchini, mix well, cover the pan and cook over low heat for about 15 minutes.
- Chop the parsley and sprinkle over the zucchini.
- Mix well and remove the pan from the heat.
- Pour the zucchini into a large bowl.
- Boil, drain, peel, and puree the potatoes, then add to the zucchini.
- Add the eggs, cheese, and spices, and blend well.
- Grease a baking dish with olive oil and cover with breadcrumbs.
- Pour the zucchini-potato mix into the dish and baste with oil.
- Bake for 40 minutes.
People Who Like This Dish 3
- softgrey New York
- shirleyoma Cove, OR
- scearley Federal Way, WA
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