Stuffed Zucchini Piacentina Style: A Treasure of the Apennine Cuisine
Stuffed zucchini Piacentina style is a traditional dish rooted in mountain festivals and fairs of our Apennines. This recipe, with its authentic taste of ancient culinary traditions, was first mentioned by Pellegrino Artusi in his famous 1891 book, “Science in the Kitchen and the Art of Eating Well”.
Stuffed zucchini is not only a symbol of conviviality but also a dish rich in history and gastronomic culture. This is Artusi’s version: The zucchini, filled with a delicious stuffing of meat, stale bread, and Grana Padano, are baked until perfectly tender and flavorful. This dish, typical of mountain areas, is particularly appreciated during local festivals and fairs, where it represents true comfort food, capable of evoking the genuine flavors of the cuisine of the past.
How to Prepare Stuffed Zucchini Piacentina Style
Start by choosing fresh and firm zucchini, preferably medium-sized. After cutting them in half and removing the pulp, prepare the filling by mixing ground meat, zucchini pulp, breadcrumbs, pancetta, and a mix of aromatic herbs, such as parsley and marjoram.
Once the zucchinis are stuffed, place them in a baking dish and drizzle with a little extra virgin olive oil. Bake at 356°F for about 30 minutes, until they are well browned on the surface. Serve the hot zucchini, accompanied by a good glass of local red wine. This dish, while linked to tradition, continues to be loved and appreciated, not only for its unique flavor but also for its ability to bring a piece of the Apennine’s gastronomic history to the table.
Here are more zucchini recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 424.24 (Kcal)
- Carbohydrates 5.96 (g) of which sugars 0.30 (g)
- Proteins 31.31 (g)
- Fat 30.98 (g) of which saturated 11.38 (g)of which unsaturated 13.45 (g)
- Fibers 2.45 (g)
- Sodium 919.80 (mg)
Indicative values for a portion of 201 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 zucchini (round or long)
- 3.5 oz pancetta (Piacentina)
- 1 egg
- 1 clove white garlic from Piacenza
- 1 bunch chopped parsley
- 4 tsp extra virgin olive oil
- 1 tbsp butter
- to taste salt
- to taste pepper
- 12 oz ground beef (or leftover boiled or roasted meat)
- to taste breadcrumbs
- 1 sprig marjoram
Tools
- Cutting Board IPEA Rectangular Wooden Cutting Board for Vegetables, Fruits, Salami – 12.6 x 8.66 inches – Multi-Purpose Kitchen Board for Cutting and Serving Appetizers, Bread, Vegetables, Cheeses – Bamboo Tray with Eyelet
- Frying Pan Tognana Great Stone, Set of 3 Frying Pans 7.8/9.4/11 inches, Aluminum, Black
- Parchment Paper Cuki Natural Parchment Paper, 13 x 14.96 inches, 20 Sheets
Steps for Stuffed Zucchini Piacentina Style
Start by blanching the zucchini in slightly salted water. Cut them in half lengthwise or crosswise, depending on whether the zucchini are long or round. Remove the pulp, which will be chopped and set aside
In a pan, sauté the chopped pancetta with oil and butter. Add the chopped garlic, parsley, and marjoram, the zucchini pulp, a tablespoon of breadcrumbs, and spices to taste. When the water from the zucchini pulp has evaporated, add the ground meat or meat leftovers, let it season, and then transfer everything to a bowl. Mix well, then add the egg, and season with salt and pepper.
Fill the hollow part of the zucchini with the obtained stuffing and cook them in the oven at 356°F in a baking dish lined with parchment paper, with a little oil and butter, for about 30 minutes, or until golden brown. If necessary, you can add a splash of water. Serve hot
Storage of Stuffed Zucchini Piacentina Style
Once cooked, they can be stored in the fridge for a couple of days
