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Stuffed zucchini – zucchini ripieni

By July 5, 2010 No Comments
[nggallery id=67]Ciao a tutti!I’m back and this time I would like to propose to you the Stuffed Zucchini ‘s recipe.

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,
3 eggs,
1 onion,
1 garlic clove,
marjoram,
salt and pepper.

Preparation:

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!

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