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Zucchini Ripieni (Stuffed Zucchini)

Zucchini Ripieni

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Knife and cutting board
  • Small spoon or melon baller (for scooping zucchini)
  • Skillet
  • Mixing bowl
  • Baking dish

Ingredients
  

  • Ingredients
  • For the Zucchini and Filling
  • 4 large zucchini
  • 2 tablespoons olive oil divided
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 200 g ground meat beef, pork, or chicken (for vegetarian option, see variations)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste
  • Optional: 1 egg lightly beaten (for binding)
  • For Topping
  • 1/4 cup grated mozzarella or Parmesan cheese
  • 1 tablespoon olive oil for drizzling

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Prepare the Zucchini
  • Wash and Cut: Start by washing the zucchini. Trim the ends and slice them in half lengthwise.
  • Scoop the Centers: Using a small spoon or melon baller, carefully scoop out the flesh from each zucchini half, leaving a 1/4-inch shell. Be sure to save the scooped flesh as it will be used in the filling.
  • Season: Lightly season the zucchini halves with a pinch of salt and set them aside.
  • Step 2: Make the Filling
  • Sauté the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
  • Add Meat or Vegetarian Protein: If using meat, add it to the skillet and cook until browned, breaking it up as it cooks. For vegetarian options (see variations), add chopped mushrooms or lentils here.
  • Mix in Zucchini Flesh: Add the reserved zucchini flesh to the skillet and cook until softened, about 5 minutes. This helps add moisture and flavor to the filling.
  • Season and Combine: Remove the skillet from heat and let the filling cool slightly. Stir in breadcrumbs, Parmesan cheese, parsley, salt, and pepper. If the mixture seems too dry, add the beaten egg for binding (optional).
  • Step 3: Stuff and Bake the Zucchini
  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Fill the Zucchini: Arrange the zucchini halves in a baking dish. Spoon the filling into each half, pressing lightly to ensure an even fill.
  • Add Topping: Sprinkle grated mozzarella or Parmesan cheese on top of each stuffed zucchini half, then drizzle a little olive oil over the top for extra flavor.
  • Bake: Bake for 25-30 minutes, or until the zucchini is tender and the top is golden brown.
  • Step 4: Serve and Enjoy
  • Allow the Zucchini Ripieni to cool for about 5 minutes. Serve warm with a sprinkle of fresh parsley or a side of marinara sauce if desired.
  • Variations and Substitutions
  • Vegetarian Option: Substitute ground meat with chopped mushrooms, cooked lentils, or a plant-based ground meat alternative for a vegetarian version.
  • Low-Carb: Replace breadcrumbs with almond flour or omit them entirely if you’re following a low-carb or keto diet.
  • Dairy-Free: Use a dairy-free Parmesan alternative and skip the mozzarella topping for a vegan-friendly option.
  • Gluten-Free: Use gluten-free breadcrumbs to accommodate gluten sensitivities.
    Zucchini Ripieni (Stuffed Zucchini)
Keyword Zucchini Ripieni