About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Zucchini Stuffed wtih Ham and Cheese | Main | Crisp-Fried Zucchini Blossoms »

Hollowed Zucchini Stuffed with Beef, Ham, and Parmesan Cheese

We made a complete meal of this zucchini dish. A delicious meal. If you are a stuffed pepper fan, I suggest you try stuffing zucchini instead.


The ingredients are many, but the prep is not time consuming, nor is it technically difficult.


Cleaning the zucchini, trimming & cutting each one into two shorter pieces, and then hollowing them all out will take the most time. You will want to be careful to avoid cutting through the skin. Marcella recommended using a narrow, sharp tool. I chose a small boning knife. It worked great.


After wilting the onions in the oil, the parsley and diluted tomato paste are added. While that is cooking, warmed milk is used to soften the bread. After the milk mush cools, it is combined with all of the additional ingredients. The resulting meat mixture is stuffed firmly into the hollowed-out zucchini.


The stuffed zucchini are put into the pan with the onions and tomato and covered to cook until tender - somewhere in the neighborhood of 40 minutes. Turn them a few times in the pan for even cooking. Once they are tender, uncover, and if there is any juice left boil it off.

Marcella says: "Here is one of those dishes that has nothing to gain from being served the moment it's done. Its flavor improves when it is served several hours or even a day later. Reheat it gently in a covered pan, and serve warm, but not steaming hot."

We didn't wait a day, or even a few hours.


Comments (3)

We made a similar dish with Marcell'O' and Rafaella in Bologna. They cooked the zuccini in a simple tomato sauce which was wonderful. I've made these a few times since I've been back from that trip to Italy.

I'll have to try these.

I love this dish. So delicious and comforting and makes for great leftovers as Marcella point out.

It looks wonderful Deborah!

Marcella Hazan:

It is one of the dishes that most comforts my husband. Just today I made something similar, savoy canbbage rolls stuffed with a mixture of ground lamb and beef and rice. I don't know if it is in any of my books. I do a lot of cooking that I have never put in to a written recipe.

Nice job, Deborah, but I expect no less from you.

Deborah responds:
Yes Marcella, I realized that when I came home from our wonderful evening with you. I didn't find the delicious tagliata you prepared for us in my copy of Essentials. But I did find it on page 314 of Marcella Cucina - such a beautiful cookbook.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on March 8, 2011 6:43 AM.

The previous post in this blog was Baked Zucchini Stuffed wtih Ham and Cheese.

The next post in this blog is Crisp-Fried Zucchini Blossoms.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel