Italian Stuffed Zucchini Recipe (zucchine ripiene)

Italian Stuffed Zucchini Recipe (zucchine ripiene)

from cucinabyelena.com
Side Dish
55 min
12 servings
72 kcal / serving

Vegetarian stuffed zucchini (zucchine ripiene) are one of the most classic Italian ways to eat zucchini. These little bites are mild, tender, flavorful, and packed with  delicious zucchini, onion, and olive oil flavor.

Ingredients

  • 4 largezucchini (it helps if they are thick in diameter)
  • 1 largewhite onion (diced)
  • 1 largeegg
  • 3 tablespoonsolive oil (more for topping)
  • 2 tablespoonsbread crumbs
  • 3 tablespoonsparmigiano, finely grated
  • salt and pepper to taste
  • 2Garlic cloves, minced

Directions

  1. 1

    Preheat oven to 350 degrees F

  2. 2

    Wash zucchini. Cut ends and discard. Cut zucchini into 2 inch (5 cm) pieces. With a melon cuter or knife carve out the white flesh of the zucchini, creating a hole still leaving enough at the bottom to hold the filling. Set aside.

  3. 3

    In a large skillet, heat 1 tbs olive oil on medium heat. Add onion, garlic, and interior flesh of the zucchini. Cook 8 minutes until soft and golden brown. Set aside to let cool.

  4. 4

    In a small pan, add remaining olive oil and heat on high. Fry the zucchini on all sides about 6-8 minutes total. Remove from oil onto a plate lined with a paper towel.

  5. 5

    Once the zucchini mixture in pan is cooled; add egg, parmigiano, breadcrumbs, and season with salt and pepper. Mix well until well combined. Drizzle an oven safe baking dish with olive oil. Place the fried zucchini shells in the dish. Spoon the mixture into the zucchini shells until the tops are filled.

  6. 6

    Sprinkle the tops generously with parmigiano and bread crumbs. drizzle with olive oil and bake at 350 degrees F for 35-40 minutes until tops are golden brown.