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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Stuffed Zucchini (Zucchine Ripiene)
Review 1 for Stuffed Zucchini (Zucchine Ripiene)
5 out of 5
5 out of 5
ShannonCM
,Ramstein AB
,Ap
January 24, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Very Tasty
January 24, 2012
I'm Always on the lookout for a new veg recipe. I'll be the first to admit it does not look like much. But. I completely trust Sonoma-Williams and gave it a try. It was So Good my husband called dibs on bringing the leftovers as lunch the next day-something he never does!
I altered it a little to what I had on hand. Walnuts vs pine nuts and fire roasted tomatoes vs stewed Italian Garlic Herb bread crumbs vs bread crumbs. And cooked the zucchini filled the 15 min.
So Good it will Definitely stay in our menu rotation. Thanks Sonoma-Williams =D
Pros: Quick, Easy, Healthy, Adaptable, Will Make Again
Cons: Appearance