Stuffed Zucchini {Zucchine Ripieni}

This is a quick and easy vegetarian option for your zucchini. It only takes about 30 minutes to cook and is extremely versatile. It makes a great light lunch, sliced up into sections it’s a great appetizer or beef it up with a soup and salad for a nice dinner! Or hey, it’s even a great side dish. Any way you serve it it’s good and it’s good for you.

This is our 3rd installment in our Lindsay Olives series. In the first we made CHICKEN WITH OLIVES. The 2nd we made PENNE WITH OLIVES. Olives are so versatile and can be used in so many ways.  For this recipe we focused on GREEN OLIVES.  A few things to remember when you’re scooping out the flesh {I’ve found a small melon baller works perfectly for me} be careful not to pierce the skin or get too close the edges. Otherwise it will fall apart when cooking.

It’s easy to change this up and tailor it to your taste buds. Sometimes I melt fresh mozzarella on top just because mozzarella makes everything better ; )

Baci!

Disclaimer: Lindsay Olives sponsored this post. All opinions are my own. Always have been. Always will be.


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Stuffed Zucchini {Zucchine Ripieni}
What you’ll need:
4 zucchini – halved lengthwise
salt/pepper
2 tablespoons extra virgin olive oil – divided
1 garlic clove – minced
1 tablespoon flat leaf Italian parsley- roughly chopped
1 cup Lindsay Olives Green Ripe Medium Pitted Olives – roughly chopped
6 cherry tomatoes – quartered

What to do:
1. Preheat oven to 350 degrees. Carefully scoop out the flesh of the zucchini and set aside.  Place zucchini into an oven proof dish. Season insides with salt/pepper. Drizzle with half  of the olive oil. Turn zucchini to coat on both sides. Bake for approximately 10 minutes.

2. Chop the reserved zucchini flesh.

3. WHILE zucchini is baking, into a small bowl add: remaining olive oil, garlic, parsley, olives, tomatoes, and zucchini. Season with salt/pepper. Toss to combine.

4. Spoon mixture equally into the zucchini halves. Return to oven. Bake for an additional 20 minutes.

Buon Appetito!

10 Comments

  1. 1

    Yum! This looks fantastic – and so fresh!

  2. 2

    These are just beautiful. Green olives are such a perfect match with these. :)

  3. 3

    I love stuffed Zucchini! I make it a little different but this recipe is really yummy! Must make as a side for my guest – it’s perfect!

  4. 4

    I’ve been looking vegetable options for lunch – to take away pre-Halloween treatiing! This is colorful and beautiful and you ave me yearning for my zucchini fresh from the garden!

  5. 5

    Mmmm the olives in this sounds especially yummy!

  6. 6

    Loving that filling! Those green olives from Lindsay are so yummy!

  7. 7

    We adore stuffed zucchini and I’m loving the briny flavors in this recipe.

  8. 8

    I’ve never stuffed zucchini, definitely want to try this! :-) We love Zucchini so this sounds perfect! :)

  9. 9

    Oh this looks so yummy! It just exudes fresh and vibrant. The last time I did stuffed zucchini it didn’t turn out so well so I can’t wait to try this recipe.

  10. 10
    Heather | Farmgirl Gourmet /

    Yum Paula. Looks great!

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