Zucchine Ripiene (Stuffed Zucchini)

  • Serves

    serves 6


Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.


  • 13 cup milk
  • 1 slice white sandwich bread
  • 4 medium zucchini, trimmed, cut into 1 1/2″ lengths
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup canned whole, peeled tomatoes in juice, crushed
  • 14 cup olive oil
  • 12 tsp. crushed red chile flakes
  • 1 clove garlic, minced
  • 4 oz. prosciutto, minced
  • 1 oz. pancetta, minced
  • 13 cup freshly grated Parmesan
  • 2 tbsp. finely chopped parsley
  • 1 egg, lightly beaten
  • 2 tbsp. unsalted butter
  • 2 tbsp. thinly sliced basil


Step 1

Heat oven to 400°. In a bowl, pour milk over bread; soak for 10 minutes. Squeeze bread to drain milk; discard milk. Return bread to bowl.

Step 2

Using a melon baller, hollow out zucchini pieces, leaving 1⁄4″ walls, to form "cups"; season insides with salt and pepper. Stir together tomatoes, 2 tbsp. oil, chile flakes, garlic, and salt and pepper in a bowl; set sauce aside.

Step 3

Mix bread with prosciutto, pancetta, Parmesan, parsley, egg, and salt and pepper. Stuff mixture evenly among zucchini cups. Heat remaining oil and butter in a 12″ skillet over medium-high heat. Working in batches, add cups; cook, turning once, until browned on both sides, 2-4 minutes. Transfer cups, stuffing side up, to a 9″ x 9″ baking dish; pour sauce over and around cups. Bake until zucchini is tender, about 30 minutes. Sprinkle with basil.

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