Italian Stuffed Zucchini Recipe (Zucchine Ripiene)

twice baked zucchini with a bite taken out so you can see the inside.

5 from 5 votes

Italian Stuffed Zucchini Recipe (Zucchine Ripiene)

These Italian Stuffed Zucchini (Vegetarian) are hearty, wholesome, and bursting with summery goodness. With a clever use of the entire squash and a rich, savory filling, it’s the kind of no-fuss recipe that brings comfort to any table.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: Italian

Keyword: side dish, stuffed zucchini, zucchini

Servings: servings

Author: Elena Davis

Ingredients

4 large zucchini it helps if they are thick in diameter
1 large white onion diced
1 large egg
3 tablespoons olive oil more for topping
2 tablespoons bread crumbs unflavored, more for topping
3 tablespoons parmigiano finely grated, more for topping
Salt and Pepper to taste

US Customary - Metric

Instructions

Preheat oven to 350℉
Wash zucchini. Cut ends and discard. Cut zucchini into 2 inch (5 cm) pieces. With a melon cuter or knife, carve out the white flesh of the zucchini, creating a hole still leaving enough at the bottom to hold the filling.
Save the zucchini shells for later. In a large skillet pan heat 1 tbs olive oil on medium heat. Add onion and interior flesh of the zucchini. Cook 8 minutes until soft and golden brown. Set aside and let cool in pan.
Meanwhile, in a small pot, add olive oil on high heat. Fry the zucchini on all sides, about 6-8 minutes total. Remove from oil onto a plate lined with a paper towel.
Once the zucchini mixture in pan is cooled, add the egg, parmigiano, breadcrumbs, and season with salt and pepper. Mix well with a fork until well combined. Drizzle an oven safe baking dish with olive oil. Place the fried zucchini shells in the dish. Spoon the mixture into the zucchini shells until the tops are filled.
Sprinkle the tops generously with parmigiano and bread crumbs. drizzle with olive oil and bake at 350 degrees F for 35-40 minutes until tops are golden brown.

Notes

Use medium-large zucchini for easier stuffing and more filling.
Scoop gently—don’t pierce the skin, or they’ll fall apart while baking.
Chop the zucchini flesh finely so it blends nicely into the filling.
Don’t skip the olive oil drizzle before baking—it adds richness and helps with browning.
Let them rest a few minutes after baking for the flavors to settle.

Nutrition