Nonna Maria Pesce’s Stuffed Zucchini

Name: Nonna Maria Pesce’s Stuffed Zucchini (Zucchine Ripiene)
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 4 to 5 large zucchini (look for zucchini that are nice and wide), cut into 2-inch-thick (5 cm) rounds (about 20); 1¾ cups (425 ml) water; 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling; 1 teaspoon salt, divided; ¼ teaspoon black pepper; 6 tablespoons (90 ml) white wine, such as Pinot Grigio, divided; 6 tablespoons (90 ml) white wine, such as Pinot Grigio, divided; 1 pound (454 g) ground beef; 5 tablespoons (31 g) grated Parmigiano-Reggiano cheese; ¼ cup (30 g) plain bread crumbs; 1 large egg, beaten; 3 tablespoons (12 g) minced fresh parsley plus 4 to 5 sprigs, divided; 1 small onion, sliced

Zucchine Ripiene

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 50

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Whenever you go to Nonna Maria’s house for a holiday meal, there is always something ready for you to snack on. These meat-stuffed zucchini are a lovely springtime appetizer or side dish for holiday entertaining. Nonna Maria hollows out the zucchini to make little cups and fills them with a mixture of sautéed meat and diced zucchini flesh, making them perfect for a dinner party or a buffet.

Ingredients

Europe
Italy
Starter
Snack
Side dish
Dinner
Spring
Easter

Ingredients

Method