Zucchine ripiene * * * Stuffed zucchini


  • 12 zucchini
  • 100 gr freshly grated Parmesan cheese
  • 100 gr bread crumbs
  • 50 gr bread soaked in milk
  • 200 gr ricotta cheese
  • 4 eggs
  • fresh marjoram leaves
  • extra virgin olive oil
  • salt
  • pepper

zucchini  Parmigiano  breadcrumbs  bread soaked in milk  ricotta  eggs 2  maggiorana  extra virgin oil  salt shakerblack pepper

Preheat oven to 180°F.

After cutting off the top and bottom, cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a half centimeter thick shell all around the zucchini. 

tagliare estremità zucchine  tagliare zucchine a metà  svuotare zucchine

Chop the scooped-out zucchini flesh and add to a mixing bowl.  Add all the other ingredients, except extravirgin oil, and add salt and pepper when well mixed.

ripieno zucchine teglia zucchine ripiene crude

Lightly stuff both halves of the zucchini with the mixture and sprinkle the topping with extravirgin oil and Parmesan cheese. Place the zucchini halves into a baking dish and bake in the preheated oven for 35 minutes. Serve warm.

Buon appetito!