BeyondWonderful.com: Barbara Adams, How To Make Zucchini Pieni (Italian Stuffed Summer Squash)

HOW TO
How To Make
Zucchini Pieni (Stuffed Summer Squash)

For the best balance of flavors and textures, scrape out as much flesh as you can from the zucchini, while still leaving a sturdy outer shell. Starting with shorter, wider zucchini (such as gray zucchini) makes this a little easier.

Refer to the recipe for precise ingredients.


		1. Grease a baking sheet with olive oil. Note: Line the baking sheet with aluminum foil and clean-up will be a breeze.

		2. Cut five of the six zucchinis in half lengthwise. Scoop out the flesh and set it aside.

		3. Lightly sprinkle the inside of the zucchini shells with salt and place them on the baking sheet.

		4. Chop the remaining zucchini and the scooped flesh into ¼-inch pieces. Gently squeeze the excess moisture from them.

		5. Heat the olive oil in a skillet set over medium-high heat until it sizzles. Add the onions, chopped zucchini, garlic, and parsley to the pan and sprinkle in ½ teaspoon of salt and the Italian seasoning. Adjust the heat to prevent burning and cook until the vegetables are softened. Remove from the heat and place the mixture in a spacious bowl to cool.

		6. Add the eggs and mix well.

		7. Stir in ½ cup of the parmesan cheese and the bread crumbs.

		8. Preheat the oven to 350 degrees.

		9. Fill each zucchini half with the vegetable mixture and top with the remaining cheese.

		10. Bake for 45–50 minutes, or until the tops are crisp and golden.

		11. Place on a decorative serving platter and serve.

		Barbara Adams Beyond Wonderful Cooking Tips and Techniques by International Home Chefs, Italy Guido Ferro and Rita Ferro.