Zucchine Ripiene al Forno
Baked round courgettes stuffed with minced meat, cheese, herbs and crushed amaretti biscuits, a classic sweet-savoury Piedmontese summer dish.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large pot
- •Baking dish
- •Slotted spoon
- •Frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 380 kcal
Instructions
- 1
Preheat your oven to 180°C and bring a large pot of salted water to the boil.
- 2
Slice off the top quarter of each courgette to create lids and set them aside.
- 3
Boil the courgette bases and lids for 5 minutes until just yielding, then lift out to cool.
- 4
Scoop out the inner flesh using a small spoon, leaving a sturdy 1 cm outer wall.
- 5
Chop the scooped pulp finely and squeeze out excess moisture thoroughly in a clean tea towel.
- 6
Heat 15 ml of olive oil in a pan and fry the pulp with the minced garlic until dry.
- 7
Mix the cooled pulp, minced meat, crushed amaretti, grated cheese, egg, parsley, salt and pepper in a bowl.
- 8
Pack the filling generously into each courgette shell and transfer them into an oiled baking dish.
- 9
Dust the tops with breadcrumbs, drizzle with remaining olive oil, and place the lids alongside in the dish.
- 10
Bake for 35 to 40 minutes until the filling is browned on top and the shells are tender.
Chef's tips
Always squeeze the cooked courgette pulp thoroughly before mixing into the filling, as excess water will make the stuffing soggy. If round courgettes are unavailable, cut standard medium courgettes in half lengthwise and hollow them into boats. Serve these lukewarm rather than piping hot to let the delicate almond flavour of the amaretti emerge.
Ingredient substitutions
- round courgettes → medium long courgettes halved lengthwise into boats
- minced veal or beef → equal parts minced pork and beef
- Grana Padano → Parmigiano Reggiano
Storage
Keep leftover stuffed courgettes in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in a preheated oven at 160°C for 12 to 15 minutes until warmed through.
Common mistakes to avoid
- •Skipping the parboiling step, which results in tough, undercooked courgette shells.
- •Failing to squeeze liquid from the scooped courgette flesh, leading to a watery filling.
- •Over-stuffing to the point where the courgette walls split during baking.
Serving suggestions
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