Zucchine Ripiene Con Formaggio – Stuffed Zucchini With Cheese

Zucchine Ripiene Con Formaggio – Stuffed Zucchini With Cheese – Daniela Petroni


1 lb. zucchini
Two eggs, beaten
6 slices white bread
3 oz. breadcrumbs
3 oz. milk
1 1/2 oz. butter
1 cup ricotta
Four tbs. grated Parmigiano

How to make the Zucchine Ripiene Con Formaggio – Stuffed Zucchini With Cheese:

Boil zucchini in salted water for about 5 min. (it should still be firm).
Let cool and cut lengthwise. Scoop out some of the pulp with a spoon, being careful not to cut into the shell, and set aside.
Remove the inside of the bread, soak it in milk, then squeeze out the moisture.
In a bowl, mix ricotta, Parmigiano, the pulp of zucchini, eggs, and the bread and adjust seasoning with salt.
Stuff the zucchini shells with this mixture. Sprinkle with breadcrumbs and thin pats of butter.
Place the zucchini side by side in a greased baking pan.
Bake at 325°F for about 30 min. or until they brown on top.
You may replace ricotta with a different type of cheese.

Serves 4

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 enricomassetti@msn.com.