Stuffed Vegetables Genovese Style is a typical Ligurian main course or appetizer, this time made without meat or cold cuts, but if you want to make them even tastier, you can add finely chopped mortadella to the filling.
Subscribe to myWHATSAPP channel and activate notifications
A dish usually called “Ligurian Stuffed Vegetables” is excellent hot right out of the oven but also delicious at room temperature, and the next day they’ll be even tastier, trust me.
A simple filling made with ricotta and Parmesan, and seasonal vegetables, and you’re done. Prepare them in advance, and you’ll see how delicious they are.
DID YOU KNOW:
Up above, where the lens is, you can click on “SEARCH” 🔎, you can write the ingredient you find in your refrigerator or pantry, and you’ll have the chance to access hundreds of recipes with the ingredient you’ve chosen.
YOU’LL BE AMAZED.
If you love vegetables as much as we do, below, you’ll find more ideas with different fillings for making Ligurian Stuffed Vegetables whenever you like, and then we’ll quickly move right below the photo to discover how to prepare Ligurian fillings!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Spring, Summer and Fall
Ingredients for Stuffed Vegetables Genovese Style
- 2 zucchini (medium-large)
- 2 bell peppers
- 2 white onions
- 2 eggplants
- 1/2 cup ricotta
- 1/2 cup grated Parmesan
- 2 eggs (medium)
- 2 sprigs marjoram
- 2 tbsps extra virgin olive oil
- as needed breadcrumbs
- 2 pinches salt
- as needed black pepper (ground)
Preparation of Stuffed Vegetables Genovese Style
To prepare the stuffed vegetables Genovese style, first wash the vegetables, remove the ends from the zucchini and the eggplants.
Cut the bell peppers into 4 parts, removing the stem, seeds, and white filaments, and cut the onions in half.
In a pot full of water, cook the zucchini, onions, and eggplants for 4 minutes.
Drain them and let them cool slightly.
Scoop out the pulp of the zucchini and eggplants with a corer or spoon and chop it coarsely.
Remove the interior of the half onions, which will be too small to stuff, and chop it.
Sauté the zucchini and eggplant pulp with the onion pieces in extra virgin olive oil until golden and dried.
Preheat the oven to 350°F in static mode, and line a baking sheet with parchment paper.
In a bowl, mix the sautéed vegetables with the ricotta, 2 eggs, and Parmesan, adjust with salt and pepper, and season with marjoram.
Stuff the Ligurian stuffed vegetables with the mixture, pressing well to form a dome.
As you stuff them, place them on the baking sheet and sprinkle with plenty of breadcrumbs.
Generously drizzle with extra virgin olive oil and bake in the middle rack of the oven.
Bake the Ligurian stuffed vegetables for at least 25/30 minutes or until the surface is golden and the filling is puffed up.
Variations and Tips
If preferred, you can skip sautéing the inside of the cooked vegetables, leaving them only boiled and chopped.
You can also add finely chopped mortadella to the filling.
It’s customary to place lightly boiled potato slices on top of the parchment paper; with the stuffed vegetables on top, they’ll have a unique flavor.
How to Store Ligurian Stuffed Vegetables
You can store the stuffed vegetables in the refrigerator for 3 or 4 days in an airtight container.
Other Recipes
If you want to see other types of recipes, you can return to HOME
