Stuffed Zucchini: Zucchini Ripieni

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Surprisingly good! Use 8 zucchini to use up all sauce. Chiffonade the mint. THE MINT MAKES IT WORK! I topped the "boats" with Parmesan then bread crumbs. If not eating right after baking, then bake for only 15 min & reheat in toaster oven with bread crumbs.

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Mario, you rock! This was an amazing recipe. I didn't have zuchinni so I used some old eggplants I had on hand. I also did not have lamb and I substituted a pork and chicken blend. Likewise I used dandilion greens as I had not basil or mint. I did have tomato soup so I used that instead of the marinara sauce. For bread crumbs I substituted granola for health reasons and then I baked it for 90 minutes because I hear that carbon is good for hair shine. Gotta thank you Mario.
This was the best recipe ever.

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What to do with all the lovely zucchini from my garden? Cook this wonderful recipe. A real treat. glad I found it.

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I only had three zucchini and a half-pound of very lean grass-fed beef, so I filled it out with some sliced mushrooms, sauteing them with the onions and garlic. It turns out I'm rather inept with the melon baller, so it took me awhile to scoop out the zucchini shells, even if I was getting the hang of it by the time I got to the last one. I reduced the olive oil by more than half and used a little more to grease the baking dish (recommended!. And using the lean beef, there wasn't any fat, so it wasn't necessary to drain it. Instead of whole leaves, I coarsely chopped the mint. The mint adds a freshness that melds beautifully with the other flavors. Don't forget to allow the stuffing mixture to cool before mixing in the eggs or the heat will cook the eggs! We enjoyed this as a delicious main course served with a mixed green salad and crusty bread. Wonderful!

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Tasted really fresh and interesting. Loved the minty flavor with the lamb! I also added chopped mushrooms with the onion and garlic. I think this would be great to make for company - it's different, easy, tastes great, and looks impressive.

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This was a very nice side dish!!!
I made a few modifications, I used 1/2 pound chopped button mushroom, and then 1 spicy sausage and one sweet sausage, instead of the lamb. I used basil instead of mint and a bottled bertolli tomato and garlic pasta sauce. It was easy, and was great the next day too. I would love to try it without meat, as I think I would like it better. This is a keeper!!!!

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This recipe is extremely easy to prepare, and the flavors are fantastic. I made the vegetarian version, substituting mushrooms for lamb. I also replaced the mint with fresh basil. I highly recommend this recipe. It is excellent as a side or as a light meal.

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I gave this a 4 instead of a 5 star because I wasn't able to prepare it exactly as called for in the recipe. I was given some zucchini fresh from the garden and was short on time to make this...so I had to make some substitutions with what I had on hand. No lamb...used sweet Italian sausage. No mint...used fresh basil (3 or 4 leaves. Didn't have time to make the sauce so I used jar RAO's marinara. Followed advice from others and squeezed water from chopped zucchini. I loved it! Will try again when I have time and original ingredients. Thanks Mario!

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My husband and I enjoyed this dish. I happened to have a little bit of the stuffing left over, which I baked separately in a small pan as a mini-meatloaf and that was really good sliced up for sandwiches the next day!

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I made a regular version and - as one reviewer below - a veggie version substituting mushroom for the lamb and they were fan tas tic!! Used "italian" eggplant (the baby ones so there was no bitterness to contend with. I am a food snob...these were great.