Bomba di zucchine ripiene – Stuffed zucchini bomb in the USA

Round stuffed zucchini in the USA by Siviadc

Use round zucchini

preparation 20 min
medium recipe


4 round zucchinis
2 shallots
1 egg
80 g of breadcrumbs
extra virgin olive oil

How to make Bomba di zucchine ripiene – Stuffed zucchini bomb

Wash the zucchini, cut off the top and hollow them out, removing the pulp, which you will keep aside—Blanch the zucchini shells for 10 minutes.

In a frying pan, fry the shallot with a bit of oil, add the zucchini pulp, and cook for five minutes. Take it out and blend it.

In a bowl, mix the egg, breadcrumbs, zucchini flesh, and Salmon Cream Chef. Mix everything, season with salt and pepper.

Arrange the zucchini on a baking sheet lined with parchment paper, fill them with the filling made of pulp and cream, and season with a drizzle of extra virgin olive oil—Bake in a hot oven at 190°C for 25 minutes.

Serve your stuffed zucchini warm or lukewarm.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at