Livia’s Zucchine Ripiene

Name: Livia’s Zucchine Ripiene
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Minced beef; 100 g Parmigiano; 1 Egg; 1 handful Parsley; Nutmeg; 6 Courgettes; 2 Shallots; 3 Garlic cloves; 200 ml Passata

When I was a young girl, I used to pick zucchini in the vegetable gardens in the summer while my dad was out at work. My grandma, nonna Maria, invented many different ways of cooking them during those warm months and this was one of them!

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Cut the courgettes in half (along their diameter) and try to empty them of their flesh. Set aside the inside of the courgettes; you will use it for the filling.

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For

250

Minced beef

100

Parmigiano

Egg

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Notes

The key for this recipe, is to find zucchini which are not too long and quite fat. That way, it’ll make it a bit easier when you come to hollow out the insides and prepare them for stuffing.

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Livia’s Zucchine Ripiene

When I was a young girl, I used to pick zucchini in the vegetable gardens in the summer while my dad was out at work. My grandma, nonna Maria, invented many different ways of cooking them during those warm months and this was one of them!

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Cut the courgettes in half (along their diameter) and try to empty them of their flesh. Set aside the inside of the courgettes; you will use it for the filling.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

250

Minced beef

100

Parmigiano

Egg

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.