Zucchini Ripieni
Zucchini Ripieni
Italian stuffed zucchini: small zucchini hollowed and filled with a breadcrumb, parmesan, egg and fresh-herb mixture, then baked until golden.
Prep: 25 minutes · Cook: 30 minutes
What Is Zucchini Ripieni?
A classic Italian side of stuffed zucchini: small zucchini parboiled, hollowed and filled with a savoury mix of milk-soaked breadcrumbs, parmesan, egg and fresh herbs, then baked until the tops are golden.
Why Make Zucchini Ripieni?
- A simple way to dress up summer zucchini
- The herb-and-parmesan filling is light, not heavy
- Small round zucchini make perfect single servings
- An elegant vegetable side or meatless main
- Mostly pantry ingredients beyond the zucchini
Unico Products Used in This Recipe
Ingredients
- 12 zucchini (fairly small and round)
- 1/2 cup fresh breadcrumbs (soaked in milk and squeezed dry)
- 6 tbsp parmesan cheese (freshly grated)
- 1 egg (beaten)
- 2 tbsp parsley (chopped)
- 2 tbsp fresh marjoram (chopped)
- 1 clove garlic (chopped)
- salt and pepper (freshly ground, to taste)
- 1 tbsp olive oil
Instructions
- Cook the zucchini whole in boiling salted water until barely tender; drain and trim the ends.
- Cut a lengthwise slice from each zucchini and carefully scoop out a little of the flesh with a teaspoon.
- Preheat the oven to 350F.
- Mix the soaked, squeezed breadcrumbs with the parmesan, beaten egg, parsley, marjoram and garlic; season with salt and pepper.
- Fill the zucchini cavities with the mixture and arrange in a baking dish brushed with the olive oil.
- Bake about 30 minutes, until the tops are browned. Serve hot.
Cooking Tips
- Cook the zucchini only until barely tender — they finish in the oven
- Scoop gently so the shells don't tear
- Squeeze the soaked breadcrumbs well so the filling isn't wet
- Fresh marjoram is worth seeking out, but oregano substitutes
- Brush the dish with oil so the bottoms don't stick
Frequently Asked Questions About Zucchini Ripieni
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1. What does 'ripieni' mean?
It's Italian for 'stuffed' — zucchini ripieni are stuffed zucchini.
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2. Can I use regular zucchini?
Yes — cut larger zucchini into shorter lengths or halve them lengthwise to stuff.
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3. What can replace marjoram?
Fresh oregano is the closest substitute; basil also works.
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4. Can I prepare them ahead?
Stuff them ahead and refrigerate, then bake just before serving.
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5. Can I serve them cold?
They're best hot from the oven, but leftovers are good at room temperature.
Zucchini Ripieni Made Simple
Zucchini Ripieni is the tidy, herb-scented side that makes the most of summer squash. A brush of Gallo olive oil gives the baked tops their golden finish.