Winner '11: Veruska Anconitano


Italian Stuffed Courgettes or "Zucchine Ripiene"

Italian Stuffed Courgettes or "Zucchine Ripiene"
  • 8 courgettes, rinsed and tops sliced off
  • Salt and black pepper
  • 2 tbsp milk
  • 150g breadcrumbs
  • 250g minced beef
  • 2 tsp Castelli Organic Fresh Grated Parmesan cheese
  • 1 tsp ground nutmeg
  • 2 eggs
  • 2 garlic cloves, crushed
  • A small handful of fresh parsley leaves, chopped
  • 1 tbsp extra-virgin olive oil

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Use a small spoon to scoop out the centres of the courgettes. Sprinkle with salt and leave to drain in a colander for one hour.
  2. Combine the milk and breadcrumbs and mix with the minced beef. Mix in the remaining ingredients, except for the oil.
  3. Stuff each courgette with the meat mixture and place on a baking tray lined with parchment paper. Drizzle over the oil and cook for one hour or until the outside has softened and the stuffing is golden.

Veruska Anconitano

"If I think of a summery dish, my mind goes to my Mum's baked stuffed courgettes, which we used to call 'zucchine ripiene al forno'. It's a typical summer dish from Rome and it can only be prepared during the summer there because it's the only time we have freshly produced courgettes. It's a family dish, and something you wouldn't expect to be so good because it's very easy to make, but its flavour is contagious!"

Per Serving 398kcals, 12.6 fat (3.5g saturated), 41.5g carbs, 9.8g sugars, 31.9g protein, 6.2g fibre, 0.49g sodium


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