Zucchini ripieni

Name: Zucchini ripieni (Stuffed zucchini)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 1 Italian sausage, about 80 g (3 oz), skinned and crumbled; 250 ml (1 cup) single cream; 4 tablespoons freshly grated Parmesan cheese; nutmeg; 300 g (10½ oz) minced (ground) beef; 1 small onion, peeled and chopped; 7 tablespoons olive oil; 2 garlic cloves, peeled and finely chopped; 10 medium-sized round or long zucchini (courgettes), about 120 g (4½ oz) each

Stuffed zucchini

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This can be served as part of an antipasto or as a side dish. Although there is no significant taste difference, you might find that round zucchini are easier to fill than the long variety.

Ingredients

10 medium-sized round or long zucchini (courgettes), about 120 g (4½ oz) each
7 tablespoons olive oil
2

Europe
Italy
Side dish
Mediterranean
Tuscany
Gluten-free
June

Method

Preheat the oven to 200°C (400°F/Gas 6). Rinse the zucchini. Cut away a very thin slice from the bottom, to ensure they sit flat. If using long zucchini, cut a boat shape along the top of the zucchini with a small, sharp knife. If using round zucchini, cut off about 2 cm (¾ in) from th