Stuffed Zucchini Ii (Zucchini Ripieni) Recipe

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Servings: 4


Cost per serving $4.68 view details
  • 4 med zucchini
  • 4 Tbsp. extra-virgin extra virgin olive oil
  • 1 med Spanish onion finely minced
  • 4 x garlic cloves thinly sliced
  • 1 lb grnd lamb crumbled
  • 2 x Large eggs
  • 1 bn fresh mint leaves picked, but
  •     the leaves left whole
  • 1 c. Basic Tomato Sauce (see recipe)
  • 1/2 c. fresh bread crumbs


  1. Preheat oven to 450 degrees.
  2. Trim the zucchini and cut in half lengthwise. Using a spoon or possibly melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed. Roughly chop the excess zucchini flesh and set aside.
  3. In a 10- to 12-inch saute/fry pan, heat the extra virgin olive oil till just smoking. Add in the onion and garlic and cook over medium-high heat till softened, about 6 to 7 min. Add in the zucchini pcs and crumbled lamb and cook till the lamb is cooked through, about 10 min. Drain the fat from the lamb mix and place in a large mixing bowl. Add in the Large eggs, half of the mint leaves and the Basic Tomato Sauce and mix well.
  4. Season both the mix and the zucchini boats with salt and pepper. Stuff the lamb mix into the zucchini boats and pile it high. Place in an oven-proof baking dish just large sufficient to hold all the zucchini and sprinkle with bread crumbs. Bake for 20 to 25 min, till crisp on top, and remove. Serve hot or possibly at room temperature and sprinkle with remaining mint leaves.
  5. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 449g
Recipe makes 4 servings
Calories 590  
Calories from Fat 392 66%
Total Fat 43.76g 55%
Saturated Fat 14.47g 58%
Trans Fat 0.0g  
Cholesterol 187mg 62%
Sodium 544mg 23%
Potassium 1091mg 31%
Total Carbs 23.4g 6%
Dietary Fiber 4.7g 16%
Sugars 7.93g 5%
Protein 27.49g 44%
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