Zucchini Ripieni (Filled Courgettes)

Ingredients

• 4 medium courgettes/zucchini (straight and even if possible)
• 250 g ground beef (or half beef, half pork)
• 150 g mozzarella, diced small
• 50 g Parmigiano Reggiano, freshly grated
• 1 egg
• 3 tbsp breadcrumbs
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 400 g canned chopped tomatoes or passata
• 1/2 onion, finely diced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to season

---

Instructions

1. Prep the courgettes

1. Preheat oven to 190°C / 375°F / gas mark 5.
2. Wash the courgettes and trim the ends.
3. Cut each courgette in half lengthwise.
4. Use a spoon or melon baller to scoop out the flesh, leaving a 1 cm (1/3 inch) shell all around. Leave the skin intact — it holds everything together.
5. Roughly chop the scooped-out flesh and set aside.

2. Make the filling

1. Heat 1 tbsp olive oil in a pan over medium heat.
2. Add the onion and cook for 3 minutes until soft.
3. Add the garlic, cook 30 seconds.
4. Add the chopped courgette flesh and cook for 3–4 minutes until softened and most of the moisture has evaporated.
5. Add the ground beef. Break it up with a spoon and cook until browned all over (5–6 minutes).
6. Season with salt and pepper.
7. Remove from heat and let cool for 5 minutes.
8. Transfer to a bowl. Add the egg, breadcrumbs, parsley, and half the mozzarella. Mix well.

3. Make the quick tomato sauce

1. In the same pan (no need to wash it), add 1 tbsp olive oil.
2. Pour in the chopped tomatoes or passata.
3. Season with a pinch of salt and pepper.
4. Simmer for 5–6 minutes until slightly thickened.

4. Stuff and bake

1. Spread half the tomato sauce on the bottom of a baking dish (large enough to fit all 8 courgette halves).
2. Fill each courgette half generously with the meat mixture, pressing down lightly and mounding it on top.
3. Place them in the baking dish, stuffed side up.
4. Spoon the remaining tomato sauce around (not over) the courgettes.
5. Top each one with the remaining mozzarella and sprinkle with Parmigiano Reggiano.
6. Cover the dish with foil.
7. Bake for 25 minutes covered.
8. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbling.

5. Serve

1. Let rest for 5 minutes.
2. Serve with crusty bread to soak up the sauce.

---

Tips

• Choose even-sized courgettes — they cook more uniformly. Medium ones are best; large ones can be watery.
• Squeeze out excess moisture — after cooking the scooped flesh, press it gently with a spoon against the pan to release water. Too much moisture makes the filling soggy.
• Don’t overstuff — the filling expands slightly during baking. A slight mound is fine, but don’t pile it too high or it spills over.
• The egg matters — it binds the filling together. Without it, the filling crumbles when you cut into them.
• Prepping ahead — you can assemble everything a day in advance and keep it in the fridge. Add 5–10 extra minutes in the oven if baking from cold.

---

Variations

• Rice-stuffed (Abruzzo style): Replace the meat with 200 g cooked rice mixed with 100 g diced provola or fontina cheese, the scooped courgette flesh, and the egg. Bake the same way.
• Vegetarian: Replace the ground beef with 200 g ricotta mixed with 50 g grated parmesan and the cooked courgette flesh. Light, fresh, and delicious.
• With mint: Add 1 tbsp chopped fresh mint to the filling — a southern Italian touch that pairs beautifully with the courgette.

---

Result

Tender courgette boats filled with savory seasoned meat and melted mozzarella, baked in a simple tomato sauce until golden on top. A proper Italian family dish — simple, satisfying, and even better the next day.