Stuffed zucchini

Stuffed zucchini

Zucchine ripiene

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

I have made this many times and the more I make it, the more I love it. The sweetness of the pork matched with the crunchiness of the zucchini is a delicious marriage. This dish benefits from lots of seasoning.

Ingredients

Quantity Ingredient
6 zucchini
80ml olive oil, plus extra for drizzling
1 onion, chopped
2 spring onions, finely chopped
1 small red chilli, chopped, (optional)
500g minced pork
125ml white wine
1 egg, beaten
1 tablespoon dry breadcrumbs, plus extra for sprinkling
4 tablespoons thyme, chopped
handful parmesan, grated

Method

  1. Preheat the oven to 200°C.
  2. Cut the zucchini in half lengthways, being careful to preserve the stem as this helps maintain the shape of the zucchini and looks attractive.
  3. Blanch the zucchini halves in boiling water for 3–5 minutes, then drain well.
  4. Once cool enough to handle, scoop out the zucchini flesh using a teaspoon, taking care not to make holes in the skin.
  5. Heat the olive oil in a frying pan over medium heat and sauté the onion, spring onion and chilli (if using) until soft and fragrant, about 5 minutes. Add the zucchini flesh along with the pork and season very well with salt and freshly ground black pepper. Continue cooking for about 5 minutes or until the pork is cooked. Pour in the white wine and continue stirring until the wine has evaporated, about 5 minutes.
  6. Remove from the heat and set aside to cool for a few minutes. Add the egg, breadcrumbs and thyme to the zucchini mixture.
  7. Place the zucchini skins in an oiled baking dish large enough to hold them in one layer.
  8. Fill each zucchini half with the prepared stuffing. Top them with grated parmesan and sprinkle some breadcrumbs on top. Drizzle with olive oil and bake in the oven for 40 minutes, or until the breadcrumb topping is golden and crunchy. Serve.
Tags:
italy
italian
puglia
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