Zucchini ripieni
Zucchini Ripieni is a traditional Ligurian summer recipe that is prepared only when fresh local zucchini are in season.
In Italy, this dish is known as Zucchini Ripieni (“stuffed zucchini”), and almost every family has its own version. Some fill the zucchini with minced meat, while many Ligurian families prefer a filling made with cooked ham and ricotta. This version, with meat, is the one I grew up making and still prepare at home.
The same filling can also be used to stuff eggplants, sweet peppers, onions or even zucchini and pumpkin flowers.
One of the best things about Zucchini Ripieni is that they taste even better the next day. Store them in the refrigerator for up to 2–3 days, placing a sheet of paper towel underneath to absorb excess moisture and keep the zucchini from becoming too soft.
Living in Liguria, I’ve learned that the simplest recipes are often the ones people remember most. Stuffed zucchini are one of those dishes that appear on family tables every summer. They are easy to prepare, perfect to make ahead, and even more delicious the following day — which is probably why you’ll find them at picnics, beach lunches and relaxed family dinners all along the Ligurian coast.
Ligurian Stuffed Zucchini
Equipment
- Baking dish
- Frying pan
- Cutting board
- Mixing bowl
Ingredients
- 500 gr small zucchini
- 300 gr ground meat beef or a beef/pork mix
- 50 gr onion
- 50 gr Parmesan cheese
- 1 egg
- breadcrumbs
- olive oil
- nutmeg
- black pepper freshly ground
- salt
Instructions
- Bring a large pot of salted water to a boil and cook the zucchini until just tender.Drain them well. Cut each zucchini in half lengthwise and carefully scoop out the flesh with a spoon, leaving a thin shell intact (Photo 1).Place the zucchini flesh into a sieve (Photo 2) and squeeze out as much liquid as possible (Photo 3).
- Finely chop the leek (or onion) and sauté it gently in olive oil until soft (Photo 4).Add the squeezed zucchini flesh to the pan and cook for a few minutes to evaporate any remaining moisture. Finely grate the Parmesan cheese (Photo 5) and prepare fresh breadcrumbs from stale bread (Photo 6).
- In a large bowl combine: ground meat, cooked zucchini, flesh grated Parmesan, breadcrumbs (Photo 7). Add the egg, salt and a pinch of freshly grated nutmeg. If you like, season with freshly ground black pepper. Mix everything well until you obtain a uniform filling.
- Fill each zucchini shell generously with the mixture (Photo 9).Grease a baking dish with olive oil and arrange the stuffed zucchini inside (Photo 10).Mix equal parts grated Parmesan and breadcrumbs (Photo 11) and sprinkle the mixture over the zucchini (Photo 12).
- Drizzle with 2–3 tablespoons of extra virgin olive oil (Photo 13).Bake in a preheated oven at 180–200°C (350–390°F) for 30–40 minutes, or until the tops are beautifully golden brown (Photo 14).
- Let the zucchini cool for a few minutes before serving.Enjoy them warm, at room temperature or even cold the next day.
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