Zucchine ripiene - Stuffed Courgettes

T

Stuffed vegetables are so popular in the Italian cuisine that each region, each town and village, and each family seems to have its unique version. Each variation is delicious, especially in summer and autumn, when courgettes, aubergines and peppers are ripe and sweet. 

Here I propose a vegetarian family recipe I particularly like as it reminds me of the long summer holidays of my childhood in Forte dei Marmi, where 'zucchine ripiene' were my grandma's signature dish.

Pine nuts, lightly toasted, are my personal contribute to the family recipe.

Zucchine ripiene –  Stuffed Courgettes

4 medium courgettes, green or yellow (800 g), cut in half lengthways
1 large banana shallot, peeled and finely chopped 

2 large eggs, beaten
40 g freshly made breadcrumbs
60 g freshly grated pecorino
150 g cherry tomatoes, quartered
40 g pine nuts, lightly toasted
1 handful fresh oregano, chopped
Sea salt and freshly ground black pepper
Extra virgin oil

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

1. Using a dessertspoon, scoop out the courgette flesh, but not all of it. Leave ½ cm of flesh all around the sides. You’ll end up with 8 courgette ‘canoes’. Chop the flesh.

2. In a medium frying pan, heat 1 tablespoon of oil and sauté the shallot with a pinch of salt on medium heat. Incorporate the courgette flesh and sauté for another 5 minutes, stirring frequently with a wooden spoon. Season with salt and pepper and half of the oregano. Leave to cool.

3. Preheat the oven to 180°C.

4. In a large bowl, arrange the courgette mixture along with eggs, pecorino, tomatoes, breadcrumbs, a generous pinch of salt, the pine nuts and the remaining oregano. Leave few leaves for the final decoration. Mix well into a smooth mixture.

5. Line an oven tin with baking paper and place the courgettes over, cut side up.
Season the courgettes canoes with salt and drizzle wit oil. Spoon the courgette filling into the hollows.

6. Bake for 15 minutes and serve tepid.