Recipe courtesy of Egidiana Maccioni

Zucchini Ripieni (Stuffed Zucchini)

Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 3 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
Zucchini and Goat Cheese Frittata
PREMIUM
26m Easy 94%
CLASS
Zucchini Pancakes
PREMIUM
Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 90%
CLASS
Bolognese with Zucchini Noodles
PREMIUM
18m Easy 99%
CLASS

Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS
Dana Beninati

Zucchini Enchiladas

30m Easy 96%
CLASS