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    You are in: Home / Recipes / Stuffed Zucchini - Zucchini Ripieni Recipe
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    Stuffed Zucchini - Zucchini Ripieni

    Stuffed Zucchini - Zucchini Ripieni. Photo by Mikekey

    1/1 Photo of Stuffed Zucchini - Zucchini Ripieni

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chipfo's Note:

    This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.

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    Ingredients:

    Serves: 6-8

    Yield:

    Halves

    Units: US | Metric

    Directions:

    1. 1
      Cut ends off zucchini and trim to same length, wash and drain.
    2. 2
      Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
    3. 3
      Slice in half lengthwise and scoop pulp into a colander to drain a little.
    4. 4
      Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
    5. 5
      In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
    6. 6
      Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
    7. 7
      In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
    8. 8
      Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
    9. 9
      Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
    10. 10
      Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
    11. 11
      For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.

    Ratings & Reviews:

    • on April 15, 2008

      55

      Really a treat! I also liked the hint of nutmeg. I skipped the boiling step, since my zukes were small and easy to scoop out. We also prefer them a little firmer. I liked the addition of the white sauce to bind things together. Had never had them that way. Also liked the addition of ham instead of the usual sausage. Made for Spring 2008 PAC.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2011

      55

      Delicious! I also made quite a few changes for what I had. I added just over a pound of ground hamburger seasoned with Italian Seasoning. Sauteed mushrooms and onions and added in with the stuffing. We used 8 Ball zucchini. A little less basil and also some oregano. It was amazing. Thank you for sharing! We will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2010

      55

      This was great! Subbed a few ingredients (ground beef for ham, sauce for diced tomatoes) and it definitely turned into a keeper! THanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Stuffed Zucchini - Zucchini Ripieni

    Serving Size: 1 (273 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.9
     
    Calories from Fat 169
    62%
    Total Fat 18.8 g
    28%
    Saturated Fat 10.4 g
    52%
    Cholesterol 113.4 mg
    37%
    Sodium 343.3 mg
    14%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 2.8 g
    11%
    Sugars 6.9 g
    27%
    Protein 14.5 g
    29%

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