TABELIAAUTHENTIC RECIPE
Zucchine Ripiene al FornoBaked Zucchini Stuffed with Meat and Ricotta
A home-style baked dish of hollowed zucchini filled with meat, ricotta and Parmigiano.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- ZucchiniHalve lengthwise and scoop out the centres.4 pieces
- Mixed minced beef and pork180 g
- Ricotta120 g
- Parmigiano ReggianoGrate.40 g
- Breadcrumbs40 g
- Egg1 piece
- GarlicFinely chop.1 clove
- Extra virgin olive oil45 ml
- Salt7 g
Method
Hollow the zucchini
- 1 Preheat the oven to 190°C.
- 2 Halve 4 zucchini lengthwise and scoop out the centres with a spoon.
- 3 Chop the scooped-out flesh.
- 4 Finely chop 1 garlic clove.
- 5 Grate 40 g Parmigiano.
Ready when
Continue once the remaining walls are thick enough to form shells.
Make the filling
- 1 Warm 20 ml extra virgin olive oil and the garlic in a frying pan until fragrant.
- 2 Sauté 180 g mixed minced meat and the chopped zucchini until the meat is no longer pink and the moisture has evaporated, then cool.
- 3 Mix in 120 g ricotta, the Parmigiano, 40 g breadcrumbs, 1 egg and 7 g salt.
- 4 Continue once the filling holds together.
Fill and bake
- 1 Spoon the filling into the zucchini shells and drizzle with 25 ml extra virgin olive oil.
- 2 Bake at 190°C for 30–35 minutes.
Ready when
They are ready when the tops are golden and the zucchini are tender.
About this dish
Zucchine ripiene is a home-cooked dish made with zucchini abundant in summer. When large zucchini appear in gardens and markets, it reaches the table as an oven dish for the family to share.
Across Italy there are versions filled with meat, bread or cheese, with proportions varying by region and household. Stuffed vegetables have been passed down as a way of using summer produce fully, in dishes suited to either a starter or a side.
They remain part of home oven cooking and can be eaten warm or slightly cooled. Arranged together on a large platter, they combine the practicality and conviviality of summer home cooking.
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