Great dish to recycle leftovers, stuffed vegetables are typical of many Italian regions. Ginger shows you her beloved Emilia Romagna version, which was prepared with vegetables from the garden during the summer. Be patient though, this dish gives the most the day after and never warm it up!

And now everybody at the market then we start!



12 zucchini (light green ones are better)

1 onion

50 g of grated Parmesan cheese

1 o 2 eggs

3 tbsp of evo oil

5 tbsp of bread crumbs

1 small piece of butter

chopped parsley and basil to taste

tomato paste to taste

salt and pepper

nutmeg to taste



Cut in half the zucchini and empty with a spoon, careful not to break them. In a pot make a soffritto with oil, butter, chopped parsley and basil and onion cut thin. Let the onion sweat for at least 15 minutes. Season with salt, pepper, a bit of tomato paste and the inside of zucchini roughly cut. Cook over medium heat for about 10-15 minutes to dry zucchini water, then turn off.

In another pot burn a few tablespoons of bread crumbs and add to the zucchini soffritto. Season with salt and pepper and nutmeg. Add the eggs (try first just with one) and Parmesan cheese. The stuffing has to be quite hard, add a little Parmesan cheese or bread crumbs if necessary.

Boil zucchini in salty water for 2 or 3 minutes and drain them upside down until cool.

Stuff them and put in a heat-resistant pan with a little water and few drops of evo oil.

Cover with aluminium foil and cook in the oven at 350° F for 45 minutes. Remove the aluminium the last 20 minutes to brown the surface.


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