Zucchine Ripiene alla Romana
Zucchine romanesche are pale green, striated zucchini that resemble fluted columns. They’re gorgeous. But this is not the recipe to make if you want to preserve and celebrate their mellow hues. In this case, the zucchini are stuffed with a meatball-like filling, then cooked in tomato sauce until they are greenish-gray and on the verge of falling apart.
If you’re a Rome dweller, you can find these at butcher shops already hollowed out and filled. Otherwise, follow the tip below.
10 ingredients
Prep: 20 mins
Cook: 30 mins
Zucchine Ripiene alla Romana
Ingredients (10)
Ingredients (10)
Instructions
Combine the beef (8 oz), breadcrumbs (½ cup), egg (1 large), Pecorino Romano (½ cup), and a heavy pinch of salt and pepper in a medium bowl. Set aside.
Heat the olive oil (2 Tbsp) and garlic (1 clove) in a large pan over low heat just until the garlic starts to take on color, 5 minutes.
Salt the inside of the zucchini. Use your hands to work the meat mixture into the cored zucchini to fill them, dividing it equally.
Add the zucchini to the pan, and brown gently before adding the tomatoes (14 oz).
Season with salt. Increase the heat to medium-low and cook, covered, turning the zucchini occasionally, until they are very tender and the meatball mixture is cooked, 25 to 30 minutes.
Add water to the pan as necessary so the zucchini have plenty of liquid to cook in and the sauce doesn’t dry out.
Serve warm.
Notes
Notes
Zucchini Tip
Wash the zucchini thoroughly and pat dry. Trim off both ends, then cut each zucchini crosswise into 3-inch segments.
To core: Place a zucchini segment cut-side up on a cutting board. Using a small-paring knife, insert the tip into the white interior and cut in a circular motion to remove the inner flesh, leaving about 1⁄4 inch of flesh and skin all around the edges. Work slowly and carefully to avoid piercing the outer skin. Pull out the knife periodically to clear any build up of pulp.
Once you’ve cut around the center, use the tip of the knife to scrape the inner walls and clean out the cavity. Discard any tough bits and reserve the tender flesh for Minestrone or another dish.
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