The Baked Stuffed Vegetables are a traditional dish of the “poor” Genoese cuisine because old farmers used leftovers present in their kitchens, stale bread, pork scraps, eggs, and cheese. The most used vegetables are onions, zucchini, peppers, and Genoese eggplants, the small ones.
Other stuffed vegetable recipes by clicking on the link
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Spring, Summer
- Energy 614.60 (Kcal)
- Carbohydrates 33.79 (g) of which sugars 10.22 (g)
- Proteins 35.08 (g)
- Fat 38.76 (g) of which saturated 15.39 (g)of which unsaturated 12.02 (g)
- Fibers 5.46 (g)
- Sodium 1,374.11 (mg)
Indicative values for a portion of 305 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
- 4 zucchini (medium)
- 4 white onions
- 2 peppers (yellow and red)
- 3.5 oz mortadella (single slice)
- 5.3 oz cooked ham (single slice)
- 2.1 oz breadcrumbs
- 0.42 cups milk (to soak the breadcrumbs)
- 3 eggs (medium)
- 4.2 oz Parmigiano Reggiano PDO (grated)
- 1 clove garlic
- 3.5 oz mixed ricotta
- 0.35 oz dried mushrooms (optional)
- 1 bunch parsley
- 0.07 oz marjoram (dried or fresh)
- 0.035 oz nutmeg (grated)
- 0.21 cups extra virgin olive oil
- 0.14 oz fine salt
- 0.35 oz breadcrumbs
Tools
- Cutting Board
- Pot
- Scoop
- Parchment Paper
- Blender
- Kitchen Scale
Steps
Wash the vegetables, trim the zucchini, cut the onions in half and boil them in salted water for 10 minutes. Cut the peppers into quarters and just blanch them. Once cooled, cut the zucchini in half and use a scoop or a spoon to remove some of the pulp. Peel the onions to obtain more layers and remove the skin from the peppers to make them more digestible.
Place the ham, mortadella, breadcrumbs soaked in milk, zucchini pulp, marjoram, parsley, soaked and squeezed mushrooms, nutmeg, garlic, salt in the mixer and coarsely chop. Pour the mixture into a bowl and add the eggs, Parmigiano Reggiano, and ricotta. Place a sheet of parchment paper on the baking tray, arrange the vegetables, and use a piping bag or a spoon to stuff them.
Sprinkle with breadcrumbs and drizzle with a little olive oil. Bake in a preheated oven at 392°F and bake for 45 minutes until golden brown. Serve warm.
