Recipe of the Week: Stuffed Zucchini

Stuffed Zucchini's recipe is very much part of the Italian culinary tradition and in particular of Ligurian tradition. As this dish has peasant origins, there are several variations: zucchini, in fact, can be stuffed with many ingredients of your choice. The dish can be served as a rich side dish or as a main dish or hors d'oeuvre.

Here below our suggestion for the stuffing:

Ingredients

• 12 Zucchini
• Parmigiano Reggiano
• Grated bread some of which soaked in milk
• 200 G. Ricotta cheese
• 4 eggs
• Fresh marjoram
• 1 or 2 garlic cloves 
• Extra Virgin Olive Oil
• Salt and Pepper To Taste

Directions:

Wash the zucchini and cut them in half lengthwise.

In a pot bring to a boil salted water and cook the zucchini for about ten minutes.

Using a spoon carve the zucchini and set the pulp aside.

Squeeze it to drain most of the water, then chop it all.

Begin to prepare the filling, pouring a handful of Parmesan cheese and bread crumbs in a bowl.

Chop the marjoram and garlic and a pinch of salt. Add it to the bowl containing the filling.

Then add the chopped zucchini and eggs.

Squeeze the bread soaked in milk, chop, and add the filling.

Complete the filling with ricotta cheese, stir and season with salt and pepper.

Spread the zucchini into two baking sheets lightly greased with extra virgin olive oil.

Using a pastry bag fill the zucchini with the stuffing. Pour a bit of water in trays.

Bake the zucchini in the oven at 180 C degrees for 45 minutes.

Serve warm or cold.

We kindly thank buttalapasta.it for the inspiration of this recipe