Stuffed Zucchini

Name: Stuffed Zucchini (Courgettes Farcies)
Yield: Makes 4 First-Course or Side-Dish Servings
Cuisine: France
Ingredients: 1 tablespoon extra-virgin olive oil (for baking the zucchini), plus 1 tablespoon (if you’re using pancetta) or 2 tablespoons (if you’re using prosciutto); 1 tablespoon extra-virgin olive oil (for baking the zucchini), plus 1 tablespoon (if you’re using pancetta) or 2 tablespoons (if you’re using prosciutto); 1 tablespoon extra-virgin olive oil (for baking the zucchini), plus 1 tablespoon (if you’re using pancetta) or 2 tablespoons (if you’re using prosciutto); 1 small onion, chopped fine; 1 large clove garlic, chopped fine; 1 slice (2 ounces [55 g]) pancetta or prosciutto end, chopped fine; 1 slice (2 ounces [55 g]) pancetta or prosciutto end, chopped fine; 1 slice (2 ounces [55 g]) pancetta or prosciutto end, chopped fine; 1 slice (2 ounces [55 g]) pancetta or prosciutto end, chopped fine; 2 teaspoons chopped fresh marjoram, or 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves; 2 teaspoons chopped fresh marjoram, or 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves; 2 teaspoons chopped fresh marjoram, or 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves; 1 slice dense-crumb white bread, crusts removed; 1 slice dense-crumb white bread, crusts removed; ¼ cup [60 ml] milk; ½ cup [50 g] finely grated Parmigiano-Reggiano, grana padana, or other flavorful hard cheese; ½ cup [50 g] finely grated Parmigiano-Reggiano, grana padana, or other flavorful hard cheese; ½ cup [50 g] finely grated Parmigiano-Reggiano, grana padana, or other flavorful hard cheese; salt; pepper

Courgettes Farcies

Preparation info

Makes
4
First-Course or Side-Dish Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

4 medium-size zucchini, (each about 6 inches [15 cm] long, 1 ½

Europe
France
Starter
Side dish
Mediterranean

Method

Preheat the oven to 400°F[200°C/gas mark 6]. Wash the zucchini thoroughly, trim off the stems, and cut the zucchini in half lengthwise. Rub the zucchini with olive oil and arrange them flat-side down on a sheet pan.