Zucchini Ripieni (Stuffed Zucchini) with Marta

Today Marta and I made Zucchini Ripieni (stuffed Zucchini). A perfect way to eat up those summer zucchini. The recipe can easily be made gluten free without adding breadcrumbs.

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Marta made hers with tuna and I can’t wait to try it. But I had ground turkey in the fridge waiting for me so I decided to go the meat route. Here’s a simple riff on Marta’s Zucchini Ripieni recipe. Check out our video on her page and her version of Zucchini stuffed with tuna! @martascookingclasses

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ZUCCHINI BOATS

Ingredients (Serves 4-6): 

• 3-4 long zucchini, halved 
• 1 lb. ground turkey 
• 1 T olive oil
• 2 garlic cloves, minced
• ½ onion, diced
• 1 red bell pepper, diced
• 1 tomato, diced
• ¼ cup chopped parsley
• 2 T Parmesan
• 2 T breadcrumbs 
• 1 t salt
• Cracked pepper
• ½ t Italian seasoning
• Splash of white wine, optional

Directions:

1. In a large sauté pan, heat oil. When hot, add ground turkey and use a wooden spoon to break it up. Cook at high heat. When it’s a nice golden brown and no pink remains (about 5 min), add onion, garlic, red bell pepper and tomato. Cook another couple minutes or until onion is soft. 
2. Then, add salt, pepper and Italian seasoning. Turn off heat and place pan away from heat to cool slightly. 
3. Halve zucchini and scoop out flesh leaving ¼” from the bottom and ends. The easiest way is to do this with a teaspoon. Save the flesh- it will go in the filling. Chop large zucchini filling pieces and mix into ground turkey in the pan. No need to cook. Mix together in pan. 
4. Now fill zucchini boats with filling making sure to place enough in so it’s piled high. Place stuffed zucchini in a greased baking tray (13x9 tray). Repeat with all zucchini. Splash the white wine in the tray if using. 
5. Mix breadcrumbs with cheese and sprinkle on top zucchini. Drizzle a little olive oil too. It helps to crisp up.
6. Place tray in oven and bake 30-40 minutes at 350 F or cheese is golden brown and zucchini is fork tender. Serve hot or cold!

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Today Marta and I made Zucchini Ripieni (stuffed Zucchini). A perfect way to eat up those summer zucchini. 🌞 The recipe can easily be made gluten free without adding breadcrumbs. . Marta made hers with tuna and I can’t wait to try it. But I had ground turkey in the fridge waiting for me so I decided to go the meat route. Here’s a simple riff on Marta’s Zucchini Ripieni recipe. Check out our Live video on her page and her version of Zucchini stuffed with tuna! @martascooking . ZUCCHINI BOATS . * 3-4 long zucchini, halved * 1 lb. ground turkey * 1 T olive oil * 2 garlic cloves, minced * ½ onion, diced * 1 red bell pepper, diced * 1 tomato, diced * ¼ cup chopped parsley * 2 T Parmesan * 2 T breadcrumbs * 1 t salt * Cracked pepper * ½ t Italian seasoning * Splash of white wine, optional . Directions: 1. In a large sauté pan, heat oil. When hot, add ground turkey and use a wooden spoon to break it up. Cook at high heat. When it’s a nice golden brown and no pink remains (about 5 min), add onion, garlic, red bell pepper and tomato. Cook another couple minutes or until onion is soft. 2. Then, add salt, pepper and Italian seasoning. Turn off heat and place pan away from heat to cool slightly. 3. Halve zucchini and scoop out flesh leaving ¼” from the bottom and ends. The easiest way is to do this with a teaspoon. Save the flesh- it will go in the filling. Chop large zucchini filling pieces and mix into ground turkey in the pan. No need to cook. Mix together in pan. 4. Now fill zucchini boats with filling making sure to place enough in so it’s piled high. Place stuffed zucchini in a greased baking tray (13x9 tray). Repeat with all zucchini. Splash the white wine in the tray if using. 5. Mix breadcrumbs with cheese and sprinkle on top zucchini. Drizzle a little olive oil too. It helps to crisp up. 6. Place tray in oven and bake 30-40 minutes at 350 F or cheese is golden brown and zucchini is fork tender. Music: I Got A Girl Musician: Philip E Morris

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jul 7, 2020 at 12:24pm PDT

More low-carb recipes: 

• 5-ingredient Vegan Avocado Cup Salad

• Saltimbocca alla Romana with Marta 

• Greek Island Lentil Salad | Vegetarian 

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ᘔᑌᑕᑕᕼIᑎI ᖇIᑭIᗴᑎI *** ᔕTᑌᖴᖴᗴᗪ ᘔᑌᑕᑕᕼIᑎI This is a Tuscan recipe made with fresh zucchini and filled with either meat or tuna fish or simply vegetable pulp 𝑇ℎ𝑒 𝑟𝑒𝑎𝑠𝑜𝑛 𝑤ℎ𝑦 𝑡ℎ𝑒𝑦 𝑎𝑟𝑒 𝑎𝑙𝑠𝑜 𝑓𝑜𝑟 𝑣𝑒𝑔𝑒𝑡𝑎𝑟𝑖𝑎𝑛 𝑜𝑟 𝑣𝑒𝑔𝑎𝑛 *** In fact you can fill them with meat fish or simple the vegetable pulp. *** What I propose today is the ones stuffed with 𝑇𝑢𝑛𝑎 𝐹𝑖𝑠ℎ *** This is a Tuscan Recipe very appropriated for a summer meal ... so what are waiting for? F͜͡o͜͡l͜͡l͜͡o͜͡w͜͡ m͜͡y͜͡ r͜͡e͜͡c͜͡i͜͡p͜͡e͜͡ Directions: Recipe: 6 Zucchini 160 gr Canned Tuna 2 eggs 5 spoons of parmesan cheese 4 spoons of breadcrumbs 1 clove of garlic parsley EVO oil salt pepper white wine *** Halve zucchini and scoop out flesh leaving 1/4’’ from the bottom and ends. The easiest way is to do this with a teaspoon. Put the flesh in a bowl and add the other ingredients. Mix well with a fork. Now fill zucchini “boats” with filling making sure to place enough in so it’s piled high. Place stuffed zucchini in a greased baking tray. Repeat with all zucchini. Splash the white wine in the tray if using Mix breadcrumbs with cheese and sprinkle on top zucchini. Drizzle a little olive oil too. It helps to crisp up Place tray in oven and bake 30-40 minutes at 350 F or when cheese is golden brown and zucchini is fork tender. *** 𝑌𝑜𝑢 𝑐𝑎𝑛 𝑠𝑒𝑟𝑣𝑒 𝑡ℎ𝑒𝑚 ℎ𝑜𝑡 𝑜𝑟 𝑎𝑡 𝑎 𝑟𝑜𝑜𝑚 𝑡𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑖𝑟𝑒 *** . . . #eattheworld #cookingclass #f52grams #foodwinewomen #feedfeed #beautifulcuisines #buzzfeedfood #martascooking #homechef #cookathome #simplecooking #italiaintavola #visitaly #italytravel #visittuscany #cookingclassonline #cookingclassy #culinaryvacation #foodphotography #foodfeed #storyofmykitchen #extraordinaryexperience #foodfeed #sharingrecipes

A post shared by Marta's Cooking Classes (@martascooking) on Jul 7, 2020 at 2:21pm PDT