Ligurian-Style Stuffed Zucchini
A taste of the Italian Riviera. Tender zucchini boats filled with a savory mixture of meat and herbs, baked until they achieve a beautiful golden-brown finish.
Ligurian-Style Stuffed Zucchini
A taste of the Italian Riviera. Tender zucchini boats filled with a savory mixture of meat and herbs, baked until they achieve a beautiful golden-brown finish.
Ingredients
- 2 large zucchini
- 3.5 oz ground meat
- 1 large egg
- 1 oz grated Parmesan cheese
- Breadcrumbs, for topping
- Olive oil, for drizzling
- Fresh marjoram, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Halve the zucchini lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the removed pulp.
In a mixing bowl, combine the chopped zucchini pulp, ground meat, egg, and grated Parmesan cheese. Season with marjoram, salt, and pepper. Mix until well incorporated.
Stuff the zucchini shells evenly with the meat mixture. Sprinkle the surface with breadcrumbs and drizzle with olive oil.
Arrange the stuffed zucchini in the cooking basket. Cook at 355°F (180°C) for 18 minutes, or until the filling is cooked through and the top is golden brown.
Nutrition Facts
Amount per 1 servingChef's Tip
"For a softer texture, blanch the hollowed zucchini shells in boiling salted water for 3 minutes. Drain and pat dry before filling."