Stuffed Zucchini - Zucchine Ripiene
When I think of summer vegetables, the one that comes into my mind first is zucchini. It seems to be a staple in everyone’s garden and it’s usually abundant to the point you need to give it away :) It also happens to be one of my very favorite vegetables to eat and create with. This stuffed zucchini recipes puts a new and delicious spin on this simple summer vegetable, and bumps them up into something fancy and worthy of serving at an elegant dinner party. It also makes your daughter, who doesn’t like zucchini, say “yum”!
The Recipe
THE INGREDIENTS -
2 Medium zucchinis + 1 small zucchini
2 oz Pancetta - diced
1 Garlic clove - minced
1 Small shallot - minced
salt and pepper to taste
Olive Oil
4-6 leaves fresh basil
1 1/3 cups freshly grated Pecorino or Parmesan cheese
THE PREPARATION -
Preheat oven to 400 degrees.
Slice the 2 medium zucchini length-wise. Scrape the insides out with a spoon, leaving about 1/4 inch shell all the way around. Using a fork, poke holes in the shell of the zucchini to help let the moisture out during baking.
Chop the scrapped out zucchini into pieces and place in bowl. Dice the small zucchini and add to the bowl.
Heat the olive oil in a skillet. Add in the shallot and sauté for a couple of minutes. Add in the garlic and pancetta and continue cooking until the pancetta has started to crisp up, about 3 to 4 min.
Add in the zucchini and sauté until the zucchini is starting to soften, about 5 min. Add in 1/3 cup of the grated pecorino cheese and basil and cook for another minute, mixing well.
Add the mixture to the shelled zucchini and top with remaining grated pecorino cheese. Bake for 20 to 30 minutes or until outer shell of the zucchini is cooked.
Turn the oven to broil and broil until the pecorino starts to turn golden
Buon Appetito! And remember, these stuffed zucchini definitely go good with wine :)
