Zucchini Ripieni - Stuffed Zucchini
Zucchini Ripieni - Stuffed Zucchini
Recipe:
Zucchini Ripieni or Stuffed Zucchini Boats, are a perfect, simple and delicious meal when this glorious vegetable is in season and growing in the garden. Nothing more wonderful than to cook outdoors in a wood-fired oven, when it is just too hot to turn the oven on inside. Simply stuffed with sausage, eggs, cheese and fresh herbs and in no time at all a mouthwatering dish is served. Let's get started!
Supplies:
- The Marinara Pizza Oven
- Infrared thermometer
- Mixing bowl
- Knife or mezza luna
- Baking dish
- Pot for boiling water
- Colander
Ingredients:
- 3 medium zucchini
- 50 grams bread crumbs or crumb of day old bread soaked in milk
- 80 grams milk (if using the crumb of day old bread)
- 300 grams Italian sausage (we prefer the one without fennel seeds)
- 2 eggs
- 60 grams Parmigiano
- Small bunch parsley
- A few chive sprigs
- 1-2 cloves garlic
- Half a shallot
- Cayenne pepper to taste
- Salt to taste
- Extra Virgin Olive Oil
Directions:
- Preheat The Marinara Pizza Oven to 375°F - 190°C.
- Place the whole zucchini into salted bowling water and simmer for 5 minutes. After 5 minutes, place the zucchini in a colander to drain and cool.
- Soak the crumb of the day old bread in a bowl with milk. Allow the crumb to completely soak up the milk, then squeeze the milk out. Set the bread aside and discard the milk. **If using dried bread crumbs, the milk process can be eliminated.
- Remove the casing from the sausage, break up the meat and place in a bowl.
- Crack the eggs in a separate bowl, whisk thoroughly and add to the sausage.
- Finely mince the shallot, garlic, cayenne pepper, parsley and chives. Add them to the sausage. Reserve some of the parsley for garnish.
- Add the grated Parmigiano Reggiano, the soaked bread or bread crumbs and a pinch of salt to the sausage mixture. Thoroughly mix everything together.
- Remove the ends of the zucchini and carefully cut them in half, longways, as shown in the video.
- With a spoon, remove the center flesh of the zucchini, creating a "boat".
- Chop the removed flesh of the zucchini and add it to the sausage mixture, stirring it in well.
- Place the zucchini boats in a baking dish, and fill the boats with the sausage mixture.
- Sprinkle some breadcrumbs over the top of the zucchini and drizzle everything with olive oil.
- Check the temperature of the oven with the infrared thermometer. Place the pan in the oven, close the door and allow to bake for about 30-35 minutes.
- Once the filling on the zucchini is a nice golden brown and crispy, remove from the oven.
- Garnish the zucchini with finely chopped chives and parsley and your dish is ready to be served! Enjoy!
Buon Appetito!
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