Stuffed Zucchini (Zucchine Ripiene)
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 polpette (meatballs), is served as a main course year-round. Here, this recipe features a vegetarian filling, which includes raisins and pine nuts. An Italian hand tool called a vuotazucchine (zucchini emptier) makes quick work of hollowing out the vegetable, but an apple corer works fine, too.