Best 3 Stuffed Zucchini Zucchini Ripieni Recipes
**Discover a Culinary Gem: Stuffed Zucchini - A Symphony of Flavors and Textures**
Embark on a delightful culinary journey with our curated collection of stuffed zucchini recipes. These delectable dishes showcase the versatility of this humble vegetable, transforming it into a symphony of flavors and textures. From classic Italian fare to innovative vegetarian options, our recipes cater to every palate and dietary preference. Get ready to tantalize your taste buds with a variety of fillings, from savory meats and aromatic vegetables to creamy cheeses and tangy sauces. Each bite of stuffed zucchini promises a burst of flavors, making it a perfect choice for a hearty meal or an impressive appetizer. With step-by-step instructions and helpful tips, our recipes ensure a hassle-free cooking experience. So gather your ingredients, preheat your oven, and prepare to indulge in the culinary delight that is stuffed zucchini.
**Explore the Delights of Stuffed Zucchini Recipes:**
1. **Classic Stuffed Zucchini:** Experience the timeless flavors of this traditional Italian dish, featuring a savory filling of ground beef, rice, herbs, and spices, all enveloped in tender zucchini boats.
2. **Mediterranean Stuffed Zucchini:** Embark on a culinary voyage to the Mediterranean with this vibrant recipe. Delight in a flavorful filling of sun-dried tomatoes, briny olives, fragrant herbs, and creamy feta cheese, all nestled within tender zucchini.
3. **Vegetarian Stuffed Zucchini:** Indulge in a symphony of flavors and textures with this meatless masterpiece. A medley of roasted vegetables, hearty grains, and tangy marinara sauce come together to create a satisfying and nutritious dish.
4. **Zucchini Boats with Mozzarella and Roasted Peppers:** Experience the delightful combination of gooey mozzarella cheese, smoky roasted peppers, and tender zucchini in this simple yet flavorful recipe.
5. **Zucchini Stuffed with Sausage and Spinach:** Treat your taste buds to a hearty and rustic dish, featuring a filling of succulent sausage, wilted spinach, and aromatic Italian spices, all wrapped in zucchini shells.
6. **Cheesy Zucchini Casserole:** Enjoy a comforting and cheesy casserole, where layers of zucchini, creamy cheese sauce, and crispy breadcrumbs harmonize to create a culinary masterpiece.
7. **Zucchini Boats with Lemon-Herb Butter:** Savor the bright and refreshing flavors of this easy-to-make recipe. A zesty lemon-herb butter bastes tender zucchini boats, resulting in a delightful side dish or vegetarian main course.
8. **Mini Zucchini Fritters:** Delight in bite-sized morsels of zucchini fritters, featuring a crispy exterior and a tender, flavorful interior. Serve them as appetizers or snacks, accompanied by your favorite dipping sauce.
9. **Zucchini Stuffed with Quinoa and Feta:** Experience the goodness of quinoa, feta cheese, and fresh herbs in this healthy and satisfying stuffed zucchini recipe.
10. **Zucchini and Goat Cheese Stuffed Shells:** Elevate your pasta game with this innovative recipe. Tender zucchini shells are filled with a creamy goat cheese mixture, creating a delightful fusion of flavors and textures.
With this diverse collection of stuffed zucchini recipes, you'll embark on a culinary adventure that will satisfy every craving and delight your taste buds.
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
This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.
Provided by Chipfo
Categories Vegetable
Time 50m
Yield 12 Halves, 6-8 serving(s)
Number Of Ingredients 12
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)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 17m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
Tips:
- Choose small to medium sized zucchini for even cooking and a tender texture.
- Scoop out the zucchini flesh carefully, leaving a 1/2-inch thick shell.
- Use a sharp knife to make clean, even cuts when slicing the zucchini.
- Mix the breadcrumb mixture thoroughly to ensure even distribution of flavors.
- Stuff the zucchini shells tightly with the breadcrumb mixture to prevent them from falling apart during baking.
- Bake the stuffed zucchini in a preheated oven at 375°F for 30-35 minutes, or until tender.
- Serve the stuffed zucchini hot or warm, garnished with fresh herbs or grated Parmesan cheese.
Conclusion:
Stuffed zucchini is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover zucchini and other vegetables, and it can be tailored to your own taste preferences. With its colorful appearance and savory flavor, stuffed zucchini is sure to be a hit at your next gathering. So, get creative and experiment with different fillings and toppings to create your own unique version of this classic Italian dish!
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