Stuffed Zucchini Zucchini Ripieni Food

STUFFED YOUNG ZUCCHINI

Steps:

• Heat the oven to 425 degrees F.
• Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
• Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
• While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
• Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

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.

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)

Steps:

• Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
• Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
• Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
• Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
• Remove from the heat and set aside.
• In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
• Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
• Arrange an oven rack about 7" from the broiler element and heat.
• Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
• Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
• Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
• Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
• Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
• Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!