This morning I’m going to enjoy a day at the beach in Arenzano’s village, on the Western Riviera. So, I made some “zucchini ripieni” to take with me, beacuse they can be also eaten cold.
Furthermore it is a simple and fast recipe. If you like you can use other vegetables such as onions, eggplants or peppers and fill them as I did with the zucchini.
Ingredients for 4 servings:
800 gr of zucchini,
10 gr of dried porcini mushrooms,
100 gr grated parmigiano,
1 garlic clove,
salt and pepper.
Wash zucchini and boil them in salt water (take care, the zucchini should not be cooked at all). Then drain them and cut into halves lengthwise. Scoop out pulp with a teaspoon and prepare the filling for the zucchini.
How to prepare the filling for the zucchini:
Chop the onion and brown it with some olive oil. Add the chopped zucchini pulp and the porcini mushrooms (they must be chopped too). Cook for a couple of minutes.
When everything is cooked, put the mixture in a bowl adding the eggs, the grated parmigiano, a chopped garlic clove, some marjoram, salt, pepper and some white bread soaked in milk and crushed until it becomes a paste-like. Then, stir all the ingredients.
At this point place the zucchini shells in a greased baking pan and fill with the mixture previously prepared. Then, sprinkle them with some breadcrumbs.
Bake for about 50 mintes in a preheated oven at 180 degrees.
Serve (cold or warm) and enjoy!