Zucchine Ripiene alla Romana (Stuffed Zucchini)

September 14, 2018

Serves: 4 to 6
Prep time: 15 min
Cook time: 50 min


  • 6 medium zucchini, halved crosswise
  • Sea salt
  • 3/4 pound ground veal
  • 1/4 cup fresh breadcrumbs
  • 1/8 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped parsley
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/2 (14-ounce can) whole tomatoes, crushed by hand


  1. Using a vegetable peeler, core the zucchini, setting aside the interior to use for Mezze Maniche alla Gricia con le Zucchine.
  2. In a medium bowl, mix together the veal, breadcrumbs, Parmigiano-Reggiano, parsley, nutmeg, and the egg. Season with salt.
  3. Salt the inside of the zucchini.
  4. Using your hands or a spoon, fill the hollowed-out zucchini with the meat mixture and set aside.
  5. Meanwhile, heat the olive oil in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook, stirring, just until golden, about 5 minutes. Add the zucchini, then the tomatoes, a ¼ cup of water, and season with salt. Cook, covered, until the zucchini are very tender, about 40 minutes, turning once.

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