Zucchini Ripieni (Stuffed Zucchini)

Zucchini Ripieni is a classic Italian dish that showcases the versatility of zucchini. Filled with a flavorful, seasoned stuffing, this dish can be a hearty vegetarian option or made with meat for extra richness. It’s perfect as a main course or side, and let me show you how I make it in a way that brings out all its savory Italian flavors.

Notes on What to Expect

Zucchini Ripieni should come out of the oven with a crisp-tender zucchini base and a flavorful, moist filling that’s slightly golden on top. The balance between the soft filling and the structured zucchini makes each bite satisfying. From my own personal experience, the aroma alone will bring everyone to the table.

Recipe Overview

• Cuisine: Italian
• Course: Main or Side Dish
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approximately 280 kcal per serving
• Cost of Ingredients: Moderate

Ingredients

For the Zucchini and Filling

• 4 large zucchini
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 200g 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
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Equipment Needed

• Knife and cutting board
• Small spoon or melon baller (for scooping zucchini)
• Skillet
• Mixing bowl
• Baking dish
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Step-by-Step Instructions

Step 1: Prepare the Zucchini

1. Wash and Cut: Start by washing the zucchini. Trim the ends and slice them in half lengthwise.
2. 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.
3. Season: Lightly season the zucchini halves with a pinch of salt and set them aside.

Step 2: Make the Filling

1. 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.
2. 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.
3. 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.
4. 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

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Fill the Zucchini: Arrange the zucchini halves in a baking dish. Spoon the filling into each half, pressing lightly to ensure an even fill.
3. 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.
4. 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.
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Tips for Perfect Zucchini Ripieni

1. Avoid Overbaking: Zucchini cooks quickly, so check after 25 minutes to ensure they’re just tender, not mushy.
2. Flavor Boost: For extra depth, add a pinch of red pepper flakes or a few capers to the filling.
3. Consistency: If the filling feels too loose, mix in a little more breadcrumbs. If too dry, add a splash of olive oil.

Nutritional Information Per Serving

• Calories: 280 kcal
• Protein: 15g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 4g

I’d Love Your Feedback!

I hope this guide has made preparing Zucchini Ripieni seem a little less daunting. Have you tried this dish before, or do you have any questions? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment.