Zucchini Stuffed with Pesto - Zucchini ripiene di pesto
Prep time
Cook time
Total time
Serves: 4 to 6 servings as a side dish
  • 6 small to medium sized zucchini, free of blemishes
  • ½ cup of prepared or homemade pesto sauce
  • 2 Tbs of pignoli or pine nuts
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Parmigiano
  • Fresh basil to garnish the finished dish
  1. Preheat the oven to 400ยบ and arrange a rack in the center position. Lightly oil a baking dish with some of the extra virgin olive oil.
  2. Wash and carefully dry the zucchini, trim the top and bottom to create flat edges. Cut each zucchini into 3 equal cylinders and stand them up to rest on a paper towel.
  3. Using a small melon baller or tiny spoon, scoop out a pocket in the top of each zucchini cylinder, leaving a solid base to support the zucchini and insure that the filling will remain inside the cupped space you have created. Season the insides of the zucchini with a bit of salt and freshly ground black pepper.
  4. Using a small spoon fill each of the zucchini towers to the top and carefully arrange in the prepared baking dish.
  5. Grate some Parmigiano over the top of the zucchini followed by a drizzle of extra virgin olive oil.
  6. Place into the preheated oven and bake for 15 minutes. At this point, toss the pignoli nuts over the zucchini cups, and if the overall dish looks dry drizzle a bit more of the olive oil over the top. Bake for an additional 10 minutes or until the zucchini is tender, but not collapsing. Serve immediately or reserve to present at room temperature.
Recipe by LaBellaSorella at http://labellasorella.com/2016/08/zucchini-stuffed-with-pesto/