Stuffed Round Zucchini: A Delicious & Versatile Mediterranean Delight!
Discover the charm of stuffed round zucchini, a delightful twist on a classic. These “bombetta” zucchinis, less common but cherished by grandmothers, are natural edible bowls, perfect for a myriad of fillings!
This recipe transforms simple zucchini into a flavorful main course that can almost be a complete meal. It’s ideal for family lunches or special occasions, pleasing every palate.
While many versions exist, today we’re crafting a succulent filling with mortadella, ricotta, Parmesan, and egg, enhanced with fragrant herbs. Feel free to customize it with cooked ham or ground pork if you prefer! Even regular zucchini work, but the round ones offer a beautiful presentation.
Get ready to impress with this tasty and versatile dish!
Ingredients
- Power 245,03 (Kcal)
- Carbohydrates 4,51 (g) of which sugars 2,02 (g)
- Proteins 16,25 (g)
- Fat 17,94 (g) of which saturated 8,40 (g)of which unsaturated 6,97 (g)
- Fibers 0,93 (g)
- Sodium 631,51 (mg)
Indicative values for a portion of 125 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
Tools
Steps
Preparing the Zucchini
Wash and dry the zucchini. Carefully slice off the top “cap” and set it aside. Using a small knife, score the circumference of the zucchini and gently scoop out the pulp with a spoon, leaving about 1 cm of flesh attached to the skin. Finely chop the removed zucchini pulp. Lightly salt the inside of the hollowed zucchini and place them upside down on a plate to drain excess water.
Cooking the Zucchini Pulp
Peel and coarsely chop the shallot. In a non-stick pan, sauté the shallot in extra virgin olive oil over low heat for about 10 minutes until softened. Add the chopped zucchini pulp, a ladle of hot vegetable broth (or water), and cook for about 10 minutes. Finely chop the marjoram and thyme leaves and add them to the pan, cooking for another 5 minutes. Remove from heat.
Preparing the Filling
Transfer the cooked zucchini pulp mixture to a bowl and let it cool slightly. Add the coarsely chopped mortadella, ricotta cheese, grated Parmesan, and the egg. Mix all ingredients thoroughly until well combined. Taste and adjust with salt and black pepper as needed.
Stuffing and Baking the Zucchini
Take the hollowed zucchini and fill them generously with the prepared mixture. Place the stuffed zucchini in a baking dish lined with parchment paper. Bake in a preheated static oven at 180°C (350°F) for about 45-50 minutes. Add the reserved zucchini caps during the last 10 minutes of cooking.
Your Stuffed Round Zucchini with Mortadella are ready to be served!
Storage
I recommend serving your Stuffed Round Zucchini freshly made. If you have leftovers, store them in an airtight container in the fridge for a maximum of 1 day. They are not suitable for freezing.
Ingredient Swaps & Customizations
Mortadella Alternatives: While mortadella provides a unique flavor, you can easily substitute it with cooked ham, prosciutto cotto, or for a richer taste, ground pork (lightly browned before adding to the mix). For a vegetarian version, consider adding sun-dried tomatoes, chopped mushrooms, or cooked lentils for texture and flavor.
Cheese Variations: Instead of Parmesan, Pecorino Romano can add a sharper, saltier note. For a creamier result, a touch of mozzarella or provolone can be added to the filling, or sprinkled on top in the last few minutes of baking for a melted, golden crust.
Herbs: Feel free to experiment with other fresh herbs like parsley, basil, or mint to adapt the flavor profile to your preference.
Zucchini Type: While round zucchini offer a fantastic presentation, standard cylindrical zucchini can be used by cutting them in half lengthwise and hollowing them out to create “boats.”
Recipe History
The tradition of stuffing vegetables is ancient and widespread across many cultures, particularly in the Mediterranean and Middle East. In Italy, “verdure ripiene” (stuffed vegetables) are a staple, reflecting a culinary philosophy of utilizing seasonal produce and minimizing waste. Zucchini, though originally from the Americas, became incredibly popular in Italy, especially after the 19th century when varieties like the “bombetta” (meaning “little bomb” or “small round object”) were cultivated.
This dish embodies the spirit of “cucina povera” (poor cuisine) – transforming humble, readily available ingredients into satisfying and flavorful meals. Stuffed zucchini often vary by region and even by family recipe, adapting to local ingredients and culinary traditions. This particular version, with mortadella and ricotta, is a classic example of a hearty yet refined preparation, showcasing the versatility of simple vegetables. It’s a testament to how traditional Italian cooking can turn everyday ingredients into something truly special.
Frequently Asked Questions (FAQ)
Can I make these Stuffed Round Zucchini ahead of time?
Yes, you can prepare the filling and even stuff the zucchini shells a few hours in advance. Store them covered in the refrigerator. When you’re ready to bake, just pop them directly into the preheated oven. However, for the best taste and texture, it’s ideal to cook and serve them fresh.
What if I can’t find round zucchini? Can I use regular ones?
Absolutely! While round zucchini are perfect for their “bowl” shape and presentation, you can easily use regular cylindrical zucchini. Simply cut them in half lengthwise, scoop out the pulp (leaving enough flesh to hold the shape), chop the pulp, and proceed with the recipe as directed.
How can I make this recipe vegetarian or meat-free?
It’s very easy to adapt this recipe for a vegetarian diet! Instead of mortadella, you can add finely chopped sun-dried tomatoes, sautéed mushrooms, cooked lentils, or even crumbled smoked tofu to the filling. You could also boost the cheesy flavor with extra Parmesan or a different type of cheese like smoked provolone.
Varied doses for servings