Zucchini Ripieno

Stuffed zucchini/courgettes

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This delicious Elban method of cooking the first young spring zucchini is equally good using small aubergines (eggplants) instead. Or serve a big mixed plateful with whole zucchini flower fritters.


  • 8 tiny zucchini
  • 7 oz/200 g ground lean beef


Boil the whole zucchini for 2–3 minutes until just tender. Cut in half lengthwise and remove the pulp. In a frying pan heat the olive oil and cook the beef and garlic until browned and then mix with mortadella, zucchini pulp, cheese, thyme and 2 eggs. Stuff the zucchini with this mixture and tie the two halves together with thread. Dip each stuffed zucchini into beaten egg and then roll in brea