Zucchini Ripieni

Name: Zucchini Ripieni (Stuffed Courgettes)
Cuisine: Italian
Ingredients: salt and pepper; 10 basil leaves or a small handful of parsley leaves; 4 medium, very fresh courgettes; good olive oil; 1 garlic clove, peeled; 4 sun-dried tomatoes in oil (plus their oil); 100 g Crisp Breadcrumbs; 1 medium onion, peeled and minced; zest of 1 lemon

Stuffed Courgettes

Preparation info

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This dish is best used in combination with other stuffed vegetables.

Ingredients

4 medium, very fresh courgettes
good olive oil
1 medium onion, peeled and minced
10

Europe
Italy
Side dish
Vegan
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly oil and moisten a baking dish or Swiss roll tin with 2 tbsp water.

Trim the ends of the courgettes and then cut in half lengthways. Wi