Stuffed Zucchini
A Simple Recipe

Updated Mar 05, 2019

stuffed zucchini pictureCucina Povera? I was searching for recipes for stuffed zucchini, a neighbor having donated a couple large ones to our kitchen. The recipes were all way too fussy. There were lots of ingredients, lots of sauteing.

Then I went to Kyle Phillips excellent site called Italian Food and found how the Italians do it. Shoot, anyone can do it. In minutes. You just take some stale bread and mix with the stuff you scraped out of the zucchini to make it into a “boat” (minus the seeds) and some ground meat (we used chicken). I added some chopped, fresh sage and some olive oil to take place of the fat you’d find in beef or pork, and some salt of course.

Stuff the zucchini, dust with Parmigiano Reggiano (which has come down in price considerably lately) and put it in an oven at 350 degrees F or so until the zucchini is as soft as you like it (30-40 minutes).

Mmmm. Even more mmmm after a day in the fridge and warmed up.

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