BEAUTIFUL ZUCCHINI
I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
- Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.
STUFFED ZUCCHINI - ZUCCHINI RIPIENI
This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.
Provided by Chipfo
Categories Vegetable
Time 50m
Yield 12 Halves, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut ends off zucchini and trim to same length, wash and drain.
- Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
- Slice in half lengthwise and scoop pulp into a colander to drain a little.
- Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
- In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
- Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
- In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
- Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
- Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
- Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
- For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.
RIPIENI (ZUCCHINI AND EGGPLANT ROLLS)
Make and share this Ripieni (Zucchini and Eggplant Rolls) recipe from Food.com.
Provided by English_Rose
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a griddle or frying pan. Add a single layer of sliced vegetables and cook until the underside is golden. Turn over and cook the other side. Repeat with remaining slices and leave to cool.
- Spread a thin layer of ricotta over 1 side of the eggplant and zucchini slices. Arrange the prosciutto on top of half the slices and season to taste. Spread the pesto over the remaining slices and top with a few torn arugula leaves.
- Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
- Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.
Nutrition Facts : Calories 158.9, Fat 11.3, SaturatedFat 3.5, Cholesterol 13.8, Sodium 135, Carbohydrate 9.8, Fiber 4.8, Sugar 4.6, Protein 6.9
GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 17m
Yield 5
Number Of Ingredients 10
Steps:
- Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
- Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
- Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
More about "zucchini ripieni recipes"
ZUCCHINI RIPIENI RECIPE - YOUTUBE
From youtube.com
Author Fontana Forni USAViews 883
QUICK & EASY BAKED ZUCCHINI | RECIPETIN EATS
From recipetineats.com
GENNARO CONTALDO'S ZUCCHINI RIPIENI (STUFFED …
From attachmentmummy.com
ZUCCHINE RIPIENE AL FORNO (STUFFED ZUCCHINI BOATS)
From memoriediangelina.com
STUFFED ZUCCHINI FLOWERS IN BATTER (FIORI DI ZUCCHINI RIPIENI)
From sbs.com.au
BOLOGNESE STUFFED ZUCCHINI: ZUCCHINE RIPIENE ALLA BOLOGNESE
From italymagazine.com
FIORI DI ZUCCA: THE ITALIAN INGREDIENT THAT SHOULD BE ON YOUR MENU
From tastingtable.com
FIORI DI ZUCCHINI RIPIENI - ANTONIO CARLUCCIO
From antonio-carluccio.com
STUFFED GRILLED ZUCCHINI-ZUCCHINI RIPIENI ALLA GRIGLIA - ALL OUR WAY
From allourway.com
25+ BEST ZUCCHINI RECIPES FOR BUSY WEEKNIGHTS! - THE …
From themediterraneandish.com
BAKED STUFFED ZUCCHINI : THE BEST RECIPE IN THE WORLD, SO EASY AND ...
From youtube.com
48 BEST ZUCCHINI RECIPES - WHAT TO MAKE WITH ZUCCHINI - THE …
From thepioneerwoman.com
ZUCCHINI RIPIENI (FILLED COURGETTES) VEGETARIAN RECIPE
From easyveggieideas.com
ZUCCHINI RIPIENI - STUFFED ZUCCHINI BOAT RECIPE – FONTANA FORNI USA
From fontanaforniusa.com
STUFFED ZUCCHINI/ZUCCHINI RIPIENI | CIAO ITALIA
From ciaoitalia.com
KETO STUFFED ZUCCHINI (PALEO, GLUTEN FREE & DAIRY FREE)
From ditchthewheat.com
ZUCCHINE RIPIENE (STUFFED ZUCCHINI) | SAVEUR
From saveur.com
You'll also love