Photo: Priscilla Du Preez
Stuffed Zucchini (Zucchine Ripiene)
15 ingredients
Serves 4.
openrecipes
The colorful eggplants, peppers and other vegetables of Rome are just begging to be hollowed out and packed with tasty fillings. Zucchini, usually filled with the same beef mixture used for
Estimated Nutrition (whole recipe, rough)
1137
Calories
35g
Protein
50g
Fat
143g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 slices coarse country bread, about 3 oz. total, crusts removed
- 1 Tbs. extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 egg, lightly beaten
- 1/4 cup grated pecorino romano or Parmigiano-Reggiano cheese
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 1 Tbs. pine nuts
- 1 Tbs. raisins, soaked in warm water for 10 minutes to soften, drained and squeezed dry
- 4 unblemished zucchini, each at least 1 1/4 inches in diameter
- 2 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 can (14 oz.) plum tomatoes with juices or tomato puree
- 1/4 cup water, plus more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes