Vegetables · Liguria
Stuffed Ligurian Zucchini Recipe
Tender zucchini boats hold a savory Ligurian filling of sautéed squash, mortadella, Parmesan, marjoram, and breadcrumbs, then bake until golden and tender.
By Lucia Moretti (pen name) · · Editorial policy
This stuffed Ligurian zucchini recipe makes tender zucchini boats with a savory filling of their own chopped flesh, mortadella, Parmesan, egg, and marjoram. In Liguria, especially around Genoa, home cooks make zucchine ripiene (stuffed zucchini) as a way to turn a modest summer harvest into a full meal; the filling varies from kitchen to kitchen, but herbs and cheese give it its local character.
I use the last tender zucchini of the season, when their skins are still thin and their centers have not turned watery or seedy. I briefly bake the hollowed halves before filling them, so the boats soften without collapsing. Then I cook the chopped centers with onion until their moisture evaporates. That small pause matters: wet zucchini makes a loose filling and a soggy base. Marjoram is the herb I reach for here, with breadcrumbs to bind and brown the top.
If you want another vegetable supper, try Neapolitan Stuffed Peppers Recipe; for a Ligurian next step, make Homemade Pesto Genovese Recipe. The filling is cooked before baking, so the final bake is just long enough to turn the tops golden and the zucchini tender.
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The recipe
Stuffed Ligurian Zucchini
Ingredients
for 4 servingsEquipment
- Rimmed baking sheet
- Skillet
- Sharp knife
- Spoon
- Instant-read thermometer
Method
Heat the oven to 400°F (205°C). Cut the zucchini in half lengthwise and scoop out the centers, leaving a sturdy ¼-inch-thick shell. Chop the scooped flesh.
Set the zucchini shells cut-side up on a rimmed baking sheet. Brush with about 1 teaspoon of the oil and season with a pinch of the salt and pepper. Bake for 10 minutes, until the shells just begin to soften but still hold their shape.
Warm the remaining oil in a skillet over medium heat. Add the onion and cook for 3 minutes, until softened. Stir in the chopped zucchini flesh and remaining salt and pepper; cook for 5–7 minutes, stirring often, until the moisture has evaporated and the mixture looks fairly dry. Take the skillet off the heat and let it cool for 5 minutes.
Stir the mortadella, Parmesan, egg, breadcrumbs, parsley, and marjoram into the cooled zucchini mixture. Mix until it holds together when pressed; if it looks wet, mix in another tablespoon of breadcrumbs.
Spoon the filling into the zucchini shells, mounding it lightly. Arrange them cut-side up on the baking sheet and sprinkle with a little extra breadcrumb if you like.
Bake for 20–25 minutes, until the filling is set, the tops are golden, and a thermometer inserted into the center of the filling reads 165°F (74°C). Rest for 5 minutes before serving.
Food safety
Mortadella is a deli meat, so keep it refrigerated until use. Bake the filling to 165°F (74°C), especially when serving pregnant, older, or immunocompromised diners.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The filling is loose or watery. | Why The chopped zucchini flesh still had too much moisture when it went into the filling. | Fix Cook the flesh until the skillet looks dry, then add breadcrumbs a tablespoon at a time if needed. |
| The zucchini shells collapse or turn mushy. | Why They were scooped too thin or baked too long before filling. | Fix Leave about ¼ inch of flesh around the shells and prebake for only 10 minutes. |
| The tops brown before the zucchini is tender. | Why The oven runs hot, or the zucchini are unusually large and firm. | Fix Loosely cover the tops with foil and continue baking until tender and the filling reaches 165°F (74°C). |
| The filling is dry and crumbly. | Why Too many breadcrumbs were added, or the mixture was packed too tightly. | Fix Use the measured amount first, add extra only if the filling is wet, and mound it gently in the shells. |
Questions
Can I make Ligurian stuffed zucchini ahead?
Yes, you can assemble the zucchini up to one day ahead. Cover and refrigerate them, then bake until the filling reaches 165°F (74°C); they may need a few extra minutes straight from the refrigerator.
What can I use instead of mortadella?
Use the same weight of finely chopped cooked ham or leave it out for a meat-free version. If you omit it, add a little extra Parmesan and check the seasoning before filling the zucchini.
How do I store and reheat stuffed zucchini?
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout, or microwave individual portions.
Can I freeze stuffed zucchini?
Yes, but the zucchini will be softer after thawing. Freeze the baked, cooled halves in an airtight container for up to 2 months, then thaw overnight in the refrigerator and reheat until hot throughout.
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