1/1 Photo of Stuffed Zucchini - Zucchini Ripieni
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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- 1Cut ends off zucchini and trim to same length, wash and drain.
- 2Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
- 3Slice in half lengthwise and scoop pulp into a colander to drain a little.
- 4Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
- 5In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
- 6Add 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).
- 7In 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.
- 8Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
- 9Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
- 10Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
- 11For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.
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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
- Total Fat 18.8 g
- Saturated Fat 10.4 g
- Cholesterol 113.4 mg
- Sodium 343.3 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 2.8 g
- Sugars 6.9 g
- Protein 14.5 g