Chef Bruno is PMQ’s culinary advisor, with more than 40 years of
international pizza experience. He is the corporate chef for Marsal & Sons
and the culinary coach of the U.S. Pizza Team.
Zucchini adds flavor and color to many popular
dishes, making it a perennial favorite in Italian cooking.
By Chef Santo Bruno
NEW YORK’S FINEST CHEF BRUNO
8 small zucchini (about 1½ lb.)
1 egg, beaten with a fork
½ c. shredded mozzarella
3 tbsp. Italian dressing
2 tbsp. butter, melted
½ lb. ham, chopped
½ c. spaghetti sauce
¼ c. olive oil
Pinch of black pepper and salt
Wash the zucchini and trim off the ends. Slice the zucchini lengthwise, and use an apple corer to remove the
seeds. Put the zucchini in a pan and boil/simmer for
about 5 minutes. Drain well. In a separate bowl, combine egg, cheese, dressing, butter, sauce and ham and
mix well. Place zucchini slices in a baking dish with
some olive oil. Stuff the zucchini with the mixture.
Sprinkle with some olive oil. Bake at 375°F for about
15 minutes or until meat is cooked.
Everybody loves zucchini. A type of summer squash, it’s a special brand of produce that’s sold all over the world. It can be grilled, stuffed, steamed, boiled, baked, fried or even served raw, or you can simply cook it lightly with some butter or
olive oil and herbs. It’s low in calories and high in fiber, which helps lower cholesterol
and ward off cancer, so it’s also great for your health.
Many Italian restaurants incorporate zucchini in their meals because it brings so many
advantages to the table. It’s so universal that you can serve it over pasta, soups, salads and
even on top of your pizza. Zucchini adds flavor and color to so many of our favorite dishes
that the possibilities seem almost limitless. But if you can’t figure out how to get started with
zucchini, here’s a recipe I developed just for you! Mangia!