Stuffed Zucchini with Mortadella and Parmesan

A specialty of the city of Bologna, mortadella is a large, smooth mild sausage studded with pistachios.

June 2009


  • 3 tablespoons olive oil, divided, plus additional for baking dish
  • 1 1/2 cups chopped white onion
  • 2 garlic cloves, chopped
  • 4 ounces mortadella, minced (3/4 cup)
  • 1 cup fresh breadcrumbs (from crustless Italian or French bread ground in processor)
  • 1 cup finely grated Parmesan cheese, divided
  • 1/2 cup chopped fresh Italian parsley
  • 1 large egg, beaten to blend
  • 8 medium round zucchini, tops cut off, or 4 large zucchini (7 to 8 ounces each), trimmed, cut lengthwise in half


  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Sauté until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, 1/2 cup cheese, and parsley into onion mixture. Season stuffing to taste with salt and pepper. Stir in egg.
  • Brush 13x9x2-inch glass baking dish with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving 1/4-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 2 tablespoons oil. Sprinkle with 1/2 cup cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Bake zucchini uncovered 40 minutes. Increase heat to 400°F; bake until tender and beginning to brown, about 15 minutes longer.