Best Zucchini Ripieni Recipes

ZUCCHINI RIPIENI (STUFFED ZUCCHINI)

Steps:

• Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
• Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

STUFFED ZUCCHINI - ZUCCHINI RIPIENI

Steps:

• Cut ends off zucchini and trim to same length, wash and drain.
• Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
• Slice in half lengthwise and scoop pulp into a colander to drain a little.
• Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
• In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
• Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
• In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
• Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
• Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
• Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
• For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.

GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)

Steps:

• Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
• Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
• Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.

ZUCCHINI RIPIENI

Steps:

• Wash and trim the zucchini. Drop them into a pan of boiling salted water, simmer for 5 minutes then drain. Meanwhile, soak the bread in milk and when soft, squeeze it dry.
• Cut the zucchini in half lengthwise and scoop out the centers using a teaspoon, leaving long boat-shaped cases for filling.
• Chop the centers finely. Put into a basin and add the bread, Ricotta, oregano, garlic, Parmesan, egg yolk, several grinds of pepper, and 1/2 teaspoon salt. Mix thoroughly. The consistency should be fairly soft; if too stiff, add a little milk.
• Fill the zucchini boats and spread the stuffing flat. Arranges close together in a single layer in a well-oiled shallow baking tray or dish.
• Cook in a preheated moderately hot oven (375 degrees) for 35 to 40 minutes until the zucchini are tender and the filling is golden brown.

ZUCCHINI RIPIENI DI TONNO

Steps:

• Spuntate, lavate gli zucchini e tagliateli nel senso della lunghezza; togliete con un cucchiaino un poco di polpa all'interno, che triterete con il tonno. Mettete il composto in una terrina, unite il pane e il formaggio grattugiati, il prezzemolo, un uovo intero, pepe e pochissimo sale. Mescolate con cura e riempite gli zucchini con questo composto. Fate rosolare nella pirofila il burro e l'olio, disponetevi gli zucchini e lasciateli cuocere per 40 minuti circa a recipiente coperto e a fuoco moderato. Servite gli zucchini tiepidi o freddi, come preferite.