Zucchine ripiene alla Ligure (Ligurian Stuffed Zucchini)

Ligurian stuffed zucchini is a traditional dish from Liguria’s cuisine, typically prepared with a filling made from vegetables, herbs, and sometimes added meat or fish. Here’s how to prepare them:

Ingredients

• 6 medium zucchinis
• 200 g of lean ground veal (optional)
• 1 small onion
• 2 cloves of garlic
• 100 g of chopped parsley
• 1 egg
• 50 g of grated Parmesan cheese
• 2 tablespoons of breadcrumbs
• Extra virgin olive oil
• Salt and pepper to taste
• Breadcrumbs and grated Parmesan to taste (for gratin)

Preparation

1. Wash the zucchinis, cut them in half lengthwise and hollow them out using a teaspoon, being careful not to break the outer skin. Set the pulp aside.

2. In a frying pan, sauté the finely chopped onion and garlic with a bit of extra virgin olive oil.

3. Add the chopped zucchini pulp and cook until it softens.

4. If you have chosen to include meat, add it now and let it brown together with the vegetables.

5. Transfer the sautéed mixture to a bowl and let it cool. Then, add the chopped parsley, egg, Parmesan, breadcrumbs, salt and pepper, and mix well to obtain a homogeneous mixture.

6. Stuff the zucchinis with the prepared filling and place them in an oiled baking dish with a drizzle of oil.

7. Sprinkle the surface of the zucchinis with a bit more breadcrumbs and Parmesan for a crispy gratin.

8. Bake in a preheated oven at 180 °C (356 °F) for about 30-40 minutes or until the zucchinis are golden brown and crisp on top.

Serve the stuffed zucchinis hot or warm, according to your taste.

Curiosity

Ligurian stuffed zucchinis can be made in different variations. For example, they can include other types of aromatic herbs typical of the region, such as marjoram, or can be enriched with pine nuts and raisins for a sweet touch. In some variations, mushrooms or fish are used instead of meat for the filling.