Zucchine Ripiene Napoletane (neapolitan-style Stuffed Zucchini)
Zucchine Ripiene Napoletane, or Neapolitan-style Stuffed Zucchini, is a classic dish from the vibrant city of Naples, Italy. This recipe features tender zucchini filled with a flavorful mixture of Italian sausage, breadcrumbs, and Parmesan cheese, all baked to perfection. It's a comforting and satisfying dish that is perfect for a cozy family dinner or a special gathering with friends.
Ingredients
- 4 medium zucchini
- 1/2 lb Italian sausage, casings removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves in a baking dish.
- In a large bowl, combine the Italian sausage, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix until well combined.
- Spoon the sausage mixture into the hollowed-out zucchini halves, pressing gently to fill them evenly.
- Drizzle the stuffed zucchini with olive oil and bake in the preheated oven for 35-40 minutes, or until the zucchini is tender and the sausage is cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 18g
- Fat
- 20g
Supplies
Baking dish Large bowl
Tools
Knife Cutting board Spoon
Serving suggestions
Serve the Zucchine Ripiene Napoletane with a side of crusty Italian bread and a fresh green salad for a complete meal.
Tips & tricks
For a dairy-free option, omit the Parmesan cheese or use a dairy-free alternative. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
Cost
$12