Some of the tastiest meals are those that are loosely improvised from an initial recipe “inspiration” and this version of Stuffed Zucchine is just that! As we improvised a lot based on what we had… we invite you to do the same!
Did you know…. here in the states we say “Zucchini” but the original Italian is actually a feminine noun.. LE ZUCCHINE [lay zoo-kee-nay] You can still call them Zucchini if you’d like, but know you might get a little giggle if you say it to an Italian. 🙂
- 4 zucchine
- ½ pound cooked pork belly (or pancetta) cubed
- 1 can or jar San Marzano tomatoes
- 1 tablespoon capers chopped
- 1-2 cloves garlic diced
- 2 shallots diced
- ¼ cup flat-leaf Italian parsley chopped
- ¼ cup Parmigiano-Reggiano grated
- olive oil extra virgin
- crushed red pepper to taste
- kosher salt to taste
Cut the zucchine in half lengthwise to form little "boats." Using a small paring knife, remove some of the interior of each boat to allow room for the filling. Save what you remove, and cube it, to be added to the stuffing mixture later.
In a large sauté pan, add a generous pour of olive oil and gently heat the salt and crushed red pepper, garlic and shallots.
Add the cubed zucchine and cook until soft and then add the pork belly, capers, tomatoes and parsley and continue to season as you go. Sauté for 15-20 minutes until everything has come together.
Place the zucchine boats in a baking dish and fill each one with the stuffing. Top each with grated Parmigiano Reggiano and bake at 400 degrees until the tops are golden brown, approximately 30 minutes.
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