Zucchine Ripiene

Name: Zucchine Ripiene (Stuffed Zucchini)
Yield: Makes 2 servings as a main course, 4 servings as an antipasto
Cuisine: Italian
Ingredients: ½ cup/8 tablespoons/60 g freshly grated Parmigiano-Reggiano; 2 large eggs, lightly beaten; Ligurian extravirgin olive oil; ⅓ pound/150 g ground veal or lean beef; 3 tablespoons/20 g finely minced onion; ¼ cup/4 tablespoons/30 g unseasoned bread crumbs; ¼ teaspoon/1½ g Freshly ground black pepper; 1½ cups/350 ml tomato sauce or puree; A few fresh basil leaves, carefully wiped and torn into small bits; ⅛ pound/35 g prosciutto crudo, minced; 4 medium zucchini or, preferably, 8 baby zucchini; 1 tablespoon/7 g unsalted butter; ¼ teaspoon/1½ g fine sea salt (optional)

Stuffed Zucchini

Preparation info

Makes
2
servings as a main course

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Ligurians have a penchant for stuffing vegetables and none is more popular than zucchini. In their ongoing pursuit of flavor perfection, though, Ligurians inevitably use baby zucchini, which have more flavor and less water. However, if baby zucchini are unavailable, select the smallest, narrowest zucchini you can find.

Ingredients

4 medium zucchini or, preferably, 8 baby zucchini
1 tablespoon/7

Europe
Italy
Main course
Mediterranean
Liguria

Method

Preheat oven to 350°F/180°C. Set a large pot of cold water to boil. When it reaches a boil, add the zucchini and cook for 5 minutes. Remove them