Fazzoletti della Nonna col Ripieno di Zucchine, Pomodoro e Fontina

Baked Crepes with Zucchini, Tomato, and Fontina Stuffing

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


  • pounds fresh, small, young zucchini, soaked in cold water for 20 minutes
  • 1 pound fresh, ripe tomatoes


  1. Drop the tomatoes in a pot of boiling water. Drain after 1 to 2 minutes and, when cool enough to handle, peel and cut up coarse.
  2. When the zucchini have finished soaking, drain and rub their skin with your hands or a rough cloth to dislodge all embedded grit. Cut off both ends from each zucchini and dice the zucchini into ½