Stuffed Zucchini - Zucchini Ripieni Recipe

Name: Stuffed Zucchini - Zucchini Ripieni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs zucchini (12 small or 6 large); 1/2 cup cooked ham, diced; 1/4 cup fresh basil, chopped; 2 tablespoons parsley, chopped; 2 tablespoons dry breadcrumbs (approx); 2/3 cup parmesan cheese, grated; 2 eggs; nutmeg; salt and pepper; 5 tablespoons butter; 1 tablespoon flour; 1 cup milk

Servings: persons

3 1/2 lbs zucchini (12 small or 6 large)
1/2 cup cooked ham, diced
1/4 cup fresh basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dry breadcrumbs (approx)
2/3 cup parmesan cheese, grated
2 eggs
nutmeg
salt and pepper
5 tablespoons butter
1 tablespoon flour
1 cup milk

1
Cut ends off zucchini and trim to same length, wash and drain.
2
Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
3
Slice in half lengthwise and scoop pulp into a colander to drain a little.
4
Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
5
In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
6
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).
7
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.
8
Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
9
Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
10
Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
11
For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 lbs zucchini (12 small or 6 large), 1/2 cup cooked ham, diced, 1/4 cup fresh basil, chopped, 2 tablespoons parsley, chopped, and more.

Yes, Stuffed Zucchini - Zucchini Ripieni falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Zucchini - Zucchini Ripieni

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