Zucchine Farcite {Stuffed Zucchini}
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Zucchine Farcite is Italian for Stuffed Zucchini! Again, everything sounds so much better in Italian. It’s just the way everything rolls off the tongue. So poetic, so rhythmic, so…swoon! If I ever have to hear really bad news I’d like to hear it in Italian. Just sayin’.
Zucchini are an amazing little veggie & they’re in abundance right now. I have had stuffed zucchini so many ways. Once you get the basic recipe down the possibilities are endless.
This is a hearty meal that incorporates your meat & veggies all in one! Not to mention so budget friendly. (Hello … hamburger & zucchini – the rest you’ll probably have in your pantry!) Brilliant. I can’t remember how many ways I was introduced to this dish in Italy. I hope you’ll experiment and come up with your own versions.
The hardest part of this dish is hulling out the zucchini. A task which at first seems easier than imagined. I ended up using my measuring spoons to do the job & they worked wonders – I used the teaspoon if you’re wondering. Be careful not to tear the shell of the zucchini, after all it will be your zucchini boat and you don’t want the boat to sink or, as the case may be, fall apart during serving. The zucchini itself gets so tender during the baking, and the stuffing is flavorful and filling. I like to garnish mine with a load of Pecorino. (Well, are you surprised? I hope not.) If you want yours a little spicier add in some red pepper flakes!
What are you going to stuff your zucchini with?
What you’ll need:
4 large zucchini (as close to the same size as possible)
1 lb ground beef
1/2 green bell pepper – chopped
1/2 onion – chopped
2-3 cloves of garlic – minced
1 egg
2 slices of sandwich bread
pinch of Nutmeg
breadcrumbs
extra virgin olive oil
milk
s/p
What to do:
Preheat your oven to 375 degrees. Take your zucchini & cut them in half vertically. Hollow out the inside of each zucchini half and reserve the zucchini pulp. Be careful not to tear the zucchini shell.
In a large bowl, combine your ground beef, bell pepper, onion & garlic. Season well with s/p. Add a good pinch of Nutmeg. Add in your egg and mix well. In a small bowl, add your bread slices & a very small amount of milk (just enough to dampen the bread). Squeeze any excess milk off with your fingers. Roughly tear the bread slices and add them to the meat mixture. Roughly chop your zucchini pulp and add to mixture as well. Stir again making sure everything is mixed together nicely. Spray an ovenproof casserole dish with cooking spray. Arrange your zucchini shells inside the pan. Season the insides with s/p. Spoon the meat mixture into the shells. Sprinkle bread crumbs on top of stuffed zucchini (enough to coat well but not drown the zucchini) add a drizzle of olive oil to tops & bake for 1 hour or until meat is completely cooked through. Garnish with freshly grated Pecorino Cheese.
Buon Appetito!
If you liked this post, I’d pretty please with sugar on top appreciate a Stumble, Tumble (you get the jist) We’ve made it super easy for you, the buttons are right below *wink wink* Mwah!
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You’re so right, they come in thousand different versions here in Italy. I can’t get enough of them.
I don’t cut them in half, but only cut off the “top” (that way they don’t tend to flatten during baking) and then steam them for 5 minutes. It makes it much easier to scoop the pulp.
Ciao Dajana! Che bell’idea! Grazie mille! Devo provarlo!
Great site! I love this theme….tried to use it myself for a while, but I’m not web-savvy enough to get the side bars to work for me. =( Nice to meet you! The food all looks great.
Thanks so much Kellie! I love the theme as well
Your whole blog is gorgeous! Beautiful photos. Maybe one day mine can look like this! Love it!
Ah, thanks Christy! That’s so sweet of you!
Oh lordy…I may have to make this for dinner tonight.
Hi Emily! Let me know how it turns out for you. It’s quite a hearty dee-lish dish!
This sounds so tasty! I love stuffed zucchini… I will have to try this recipe next time
Thanks Jen! It’s so quick & easy & there are a thousand different filling possibilities!
That looks so good, I have not made stuffed zucchini since I was a teenager! I have to do it again, it is so tasty!
Thanks Angie! They are quite tasty. Even better the next day if you have any leftovers!
DE-LISH!!! I love zucchini and am always looking for new and great ways to eat it, thanks for the recipe!
Great site!
Thanks La Petite Chef! We <3 Zucchini too. We also enjoy the zucchini blossoms. I’m hoping to have a recipe with them up shortly!
wonderful recipe as ever
Ciao Rebecca! So sweet as ever
Mwah!
I’ve never had stuffed zucchini before but it looks great – thanks!
Thanks Gina! I hope you give them a try!
I love your recipe – except there is always my secret ingredient layer to my stuffed zucchini – pickled jalapenos! I know its weird, but the sweetness of the sauce and spiciness of the jalapenos really works for me!
Thanks Biz! I must say I haven’t heard of putting pickled jalapenos in but I do love the sweet & spicy combination!
I tried to experiment with stuffed zucchini this week, and although they were fine (and my daughter wolfed them down), I wasn’t quite happy with them. I forgot to salt and pepper the zucchini themselves, which was a mistake, and I threw some roasted beets in with the rice/sausage mixture. I love beets, but the flavors didn’t go too well together. BUT, I did throw some Rogan Josh in the mixture, which worked out great!
Yours look lovely, by the way!
Thanks Mindy! Mwah! I’m sure yours were fine (but I do the same thing, always tinkering with the recipe LOL, just can’t help ourselves can we?)
Paula,
Just got through making and putting them in the oven, my tummy is smiling…if they turn out as pretty as you picture I know they will be delicious. We were lucky enough to visit Italy last year (2008) and didn’t want to come home. the food, people, scenery were fantastic in every way……Truely miss the gellato. Thanks so much
Ciao, Cindy
Ciao Cindy! I’m so happy that you’re making these! Obviously I heart all things Italian, esp. their food. I know the feeling. Everytime I’m in Italy I have a VERY hard time leaving! I have a few gelato recipes here you should check out! Nothing like gelato (or Italy
My oh my…zucchini was delicious and we will be trying the gelato…Graci
Ciao and give my LOVE to Italy next trip
Ah thanks Cindy! Prego! So glad you loved them. The zucchini is so tender when baked. I’ll be adding many more gelato flavors but right now there are Strawberry & Nutella here to choose from. Buon weekend!
My zucchinis were a bit on the small size, but it made for a quick dinner…packed with great flavor. I’ll be looking for more great recipes on this site.
this was delicious, thank you very much!
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