Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Zucchini Ripieno di Fegatini (Stuffed Zucchini)
Yield:
6 servings
Yield:
6 servings

Ingredients

Directions

In a large bowl, mix the chicken livers, egg yolks, olive oil, bread crumbs, and cheese and season with salt and pepper. Divide the mixture into 2 equal portions. Using 1 portion, stuff the hollowed-out canals of the zucchini halves. Set aside.

In a large, heavy-bottomed skillet, heat the butter over medium heat. Add the chopped zucchini flesh, carrot and celery and cook, stirring occasionally, over medium heat until the vegetables are softened and slightly browned, about 8 to 9 minutes. Season with salt and pepper and add the remaining chicken livers-bread crumb mixture. Add the milk and cook, covered, 10 minutes.

Stir in the tomatoes, season with salt and pepper and bring to a boil. Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat. Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Fried Zucchini

Recipe courtesy of Giada De Laurentiis

Zucchini Enchiladas

Recipe courtesy of Food Network Kitchen

Baked Zucchini

Recipe courtesy of Sunny Anderson

Zucchini Cake

Recipe courtesy of Ree Drummond

Zucchini Pancakes

Recipe courtesy of Ina Garten

Zucchini Bread Waffles

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword