Tag Archives: zucchini

Stuffed Zucchini

Zucchini is one of the most versatile (and tasty) vegetables in the Italian kitchen.  In Episode 18 we shared with you Zucchini Italiani, and in Episode 19, we continue with this wonderful vegetable and share with you another way to prepare it– stuffed.  Stuffed zucchini makes a great appetizer or a side dish.

Stuffed zucchini, hot and ready to serve!

Stuffed zucchini takes about 30 minutes to prepare.  As always, we recommend using the freshest ingredients, preferably home-grown from in your garden.  Otherwise, fresh vegetables from the market will work, too.  You’ll need the following ingredients for this recipe:

  • 1-2 large zucchini, remove the seeds.  The zucchini needs to be large enough for you to stuff, so find the biggest one you can.  Homegrown or farm stands are usually the best place to find such large beasts.
  • 1 small zucchini, peeled and diced.
  • 2-3 celery stalks, diced.  Dice up some of the stalk leaves as well.
  • 1-2 potatoes, diced.
  • 1 medium onion, diced.
  • 1 clove of garlic, diced.
  • 1 cup of tomato sauce.  You can make your own by dicing up 1-2 large, fresh tomatoes or use plain, unseasoned tomato sauce
  • 1 cup of pignoli or pine nuts
  • 1 1/2 cups of seasoned breadcrumbs.  See Episode 1 for how to prepare the breadcrumbs.
  • 6-7 green olives, pitted and diced up
  • 2-3 spoonfuls of provolone cheese, diced or shredded
  • 1/2 cup of olive oil
  • 1 teaspoon of oregano
  • salt & pepper to season

Pre-heat the oven to 350 degrees.

Prepare the zucchini

Start off by slicing the zucchini length-wise and cleaning out the seeds.  Cut out some excess zucchini to create a hollow center in the zucchini in which you can place the stuffing.  Dice up the pieces of excess zucchini you used to hollow the center, or if you don’t have enough, peel and dice up a small zucchini.  Place about 3-4 spoonfuls of the diced up zucchini into the hollowed center.  Place the zucchini halves on a flat, oven-safe pan and set aside.

Prepare the stuffing

Heat 2 spoonfuls of olive oil on the stove in a large frying pan.  While the oil is heating, place the diced garlic in a bowl with the diced onion, then place the onions and garlic in the frying pan.  Mix the diced celery into the pan as well.  Stir and saute until tender.  When finished, place in a bowl and set aside.

Heat some more olive oil in the pan.  When heated, place the potatoes into the pan.  Saute until soft.  When finished, mix the garlic, onion and celery mixture int the potatoes. Stir them together.  When mixed together thoroughly, add the seasoned breadcrumbs and stir.  Next, add in the pignoli nuts, dice olives and shredde provolone cheese.  Mix together thoroughly over a medium heat on the stove.  You want to make sure the mixture is moist, so add some more olive oil if it’s too dry.

Stuff and bake the zucchini

Spoon the stuffing into the hollowed out zucchinis.  Stuff them all the way to the top, feeling free to overstuff them a bit if you’d like!  When done stuffing, spoon tomato sauce over the top of the stuffed zucchini.  Sprinkle oregano over the top. Drizzle a little bit of olive oil on top as well.

Add about 1 cup of water to the bottom of the pan before placing into the oven.  This is necessary to assist in cooking the zucchini all the way through, including on the bottom.

Place the pan into the oven and let bake for about 15-20 minutes.  You’ll know it’s done when the zucchini is tender all the way through and the stuffing is browned on top.

Serve while hot.  I typically serve it as an appetizer or a side dish, slicing it into generous portions.   Buon appetito!

Zucchini italiani

Summer is full of fresh vegetables that are coming from the garden, including basil, dill, peppers, tomatoes, eggplant, and many others.  One of my favorite and perhaps most versatile of them all is zucchini.  Zucchini comes in many variaties and can be served in many different ways.  In episode 18, we share with you zucchini italiani, which is a zucchini cooked as a soup with different vegetables.  We prepare it in three different ways: plain, with potatoes and with egg.  You can serve it in any of the three ways or just pick one.

Mama Lombardo preparing zucchini italiani

You will need the following ingredients for this recipe:

  • 1 large zucchini, peeled and cut into small cubes
  • 1 large potato, peeled and cut into small cubes
  • 3-4 large fresh tomatoes
  • 2 large stalks of fresh basil
  • 2 eggs
  • 1 medium onion, peeled and diced
  • olive oil
  • 2-3 cups of water
  • salt
  • pepper
  • 1 cup of fresh cut spaghetti pasta

Preferably all of these vegetables can come from your  garden (or a neighbors).  if not, you can use veggies from the grocery store or market.

Prepare the soups

Coat a small pan with olive oil and heat.  Place a quarter of the diced up onion into the pan and wait until the onion is translucent, stirring constantly.  Add the diced potatoes and about a cup of water.

While the potato is cooking, peel the tomatoes, take out the seeds the best you can and then cut up into small pieces, placing into a bowl.   Add one of the tomatoes in with the potatoes and stir.  Add salt and pepper to season.

Now you will want to prepare some plain zucchini (without potato).  Saute some onion in olive oil in a pan.  When they are translucent, add the diced up zucchini.  Add 2 cups of water as well as another sliced up tomato.  Add salt and pepper to season.  Cook until the zucchini is soft, which should be about 5 minutes.

Once the potatoes and the zucchini are soft, you should add some fresh basil into each pan.  Then take some of the zucchini and mix it into the potato mix.  This is dish #1, potato and zucchini.  Sepaprate the zucchini into 2 pans.  One of the pans is dish #2, plain zucchini.  For dish #3 (zucchini and egg), you will now add 2 eggs into one of pans with the plain zucchini.  Do so while the zucchini mix is boiling.  The egg with solidify and make a nice addition to the soup.

Cook your pasta

In a separate pan, cook the pasta.  I like to use cut up spaghetti pasta (either buy it that way or buy spaghetti and break it apart).  Once the pasta is cooked up, you should mix it with the soup mixes.  Of course, you can choose not to serve the soups with the pasta.

Zucchini italiani ready to serve. Buon appetito!

Serve!

Now you are ready to serve.  Simply scoop the soups into a bowl and serve hot.  I always like to serve it with some fresh, crusty, white Italian bread, which is fantastic for dunking into the soup.  You can also add some freshly ground parmigiano cheese if you’d like.

Enjoy!