Stuffed zucchini with liver and spinach
4 servings
60 minutes
Stuffed zucchini with liver and spinach is a refined dish of Italian cuisine that combines the tenderness of young zucchini, the rich flavor of beef liver, and the freshness of spinach. The recipe's origins trace back to Mediterranean gastronomy traditions where simplicity and harmony of ingredients play a key role. The stewed filling infused with cumin and black pepper aromas enriches the zucchini with a deep, warm taste. Grated hard cheese melts during cooking, adding a delicate creaminess to the dish. This culinary masterpiece is perfect for both cozy family dinners and festive gatherings. In Italy, such stuffed vegetables are served with a glass of light wine that highlights the rich palette of flavors. A hearty, aromatic, and balanced dish that will bring true pleasure to every gourmet.
1
Cut the zucchini into fairly wide pieces and scoop out part of the core to create cups.
- Baby courgettes: 2 pieces
2
We chop the core into the chopped spinach, then fry everything together.
- Spinach: 0.5 kg
- Baby courgettes: 2 pieces
3
Fry the minced meat in olive oil, add spinach, tomatoes (puree before frying), and spices.
- Beef liver: 300 g
- Spinach: 0.5 kg
- Tomatoes: 2 pieces
- Ground cumin: pinch
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
4
We fill zucchini cups with minced liver and spinach.
- Beef liver: 300 g
- Spinach: 0.5 kg
5
Sprinkle grated cheese on top.
- Hard cheese: 200 g
6
Simmer in a thick-walled pot for 20-30 minutes.
- Baby courgettes: 2 pieces
