LaBellaSorella

Italian food, travel & lifestyle

  • Home
  • About
  • Italian Specialty Dishes
  • Italian Travel Memories
  • La Dolce Vita
  • Notable Italian Restaurants
  • Contact

Zucchini Stuffed with Pesto – Zucchini Ripiene di Pesto

September 11, 2017 By marcl 4 Comments

Zucchini Stuffed with Pesto | labellasorella.com

Isn’t it annoying this time of year when friends are moaning about the abundant zucchini crop and preparing zucchini bread as if it is the only dish worthy of this delicate squash?  Of course if you wait until what was a tender young zucchini turns dramatically into a baseball bat sized lethal weapon overnight, the choices may be limited.  Young zucchini freshly plucked in the early morning are the vegetable garden’s gift to the home chef.  Zucchini Stuffed with Pesto is the perfect accompaniment to grilled or roasted meats & chicken.  Summer entertaining should be effortless and boldly feature the flavors that abound – Zucchini Stuffed with Pesto is a shining example of that.

Garden basil, tiny zucchini & pignoli | labellasorella.com

I have been making this dish for for ages, but if memory serves me (and who knows these days), I believe it was inspired by a New York Times article some years ago in which the zucchini was sliced into halves, the seeds scooped out and dotted with pesto. The idea of creating little zucchini towers, zucchini soldiers standing in a row appealed to me.  The seeds of the zucchini are scooped out with a melon baller, forming a little cup to fill with pesto – either store bought pesto or your favorite recipe.

Zucchini towers filled with pesto, just waiting for a grating of Parmigiano | labellasorella.com

That’s it, really Zucchini Stuffed with Pesto could not be simpler.  A drizzle of extra virgin olive oil, some grated Parmigiano, a scattering of pignoli (pine nuts) and you are finished.

A last moment drizzle of extra virgin olive oil | labellasorella.com

Zucchini Stuffed with Pesto can be served hot from the oven or sit at room temperature.  The dish is a wonderful addition to a summer buffet table, making an excellent choice for any vegetarian guests.  Go ahead, enough with the zucchini bread…use those tender tasty little squash and prepare something that features the best of summer.

You can receive weekly recipes from La Bella Sorella in your mailbox by subscribing below – and by all means please share with a friend or co-worker.

 

Zucchini Stuffed with Pesto - Zucchini ripiene di pesto
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Paula Barbarito-Levitt
Serves: 4 to 6 servings as a side dish
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400º 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.
3.5.3208

Zucchini Stuffed with Pesto | labellasorella.com

 

 

 

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Tumblr
  • Print

Related

Filed Under: Side Dishes or Contorini

« Panzanella with Tuna – Panzanella con Tonno
Apple & Olive Oil Cake – Torta di Mele e Olio d’Oliva »

Comments

  1. Janie says

    September 11, 2017 at 4:31 pm

    Absolutely love this recipe! We eat zucchini constantly in the summer and I’m always looking for new ideas. I just looked out back at my basil plants and realized it’s time to make more pesto.

    Reply
  2. pblevitt says

    September 11, 2017 at 5:48 pm

    My basil is also getting ahead of me Janie, time to get the pesto started.

    Reply
  3. Frank says

    September 17, 2017 at 6:04 am

    I realize that the post is about the zucchini (which looks delicious) but I was really struck by the beauty of the purple basil!

    Reply
    • pblevitt says

      September 18, 2017 at 5:39 am

      The basil is magnificent and I am proud to say from my herb garden, I appreciate that you noticed Frank.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome to La Bella Sorella!

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to my Blog via Email

Recent Posts

  • Almond Cookies with Cherry Preserves – Biscotti di Ceglie March 25, 2019
  • Gnocchi alla Romana – Roman Style Semolina Gnocchi February 11, 2019
  • Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca November 26, 2018
  • Chiara’s Pear Torte – La Torta di Pere della Chiara November 4, 2018
  • Gavi Ravioli – Ravioli a Culo Nudo al Gavi October 1, 2018
  • Fried Zucchini Flowers – Fiori di Zucca Fritti July 18, 2018

Archives

  • March 2019
  • February 2019
  • November 2018
  • October 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014

Categories

  • Appetizers, Antipasti & Wonderful Things to Nibble On
  • Basic Techniques
  • Beverages with an Italian Twist
  • Breads & Pizza
  • Comforting Soups, Pasta Dishes & Risottos
  • December Holidays
  • Desserts to Dream Of
  • Egg Dishes for Every Occasion
  • Living La Dolce Vita in California
  • Main Course Dishes or Secondi
  • None
  • Notable Italian Restaurants
  • On the Road in Italy
  • Passover
  • Rosh Hashanah
  • Salads for Every Season
  • Side Dishes or Contorini
  • Thanksgiving
  • Wine & Aperitivo Time

Blogroll

  • Parla Food
  • La Tavola Marche
  • Aglio, Olio e Peperoncino
  • Panini Girl
  • smitten kitchen
  • Due Spaghetti
  • Italy on My Mind
  • Ciao Chow Linda
  • Brooklyn Salt
  • Elizabeth Minchilli in Rome
  • Memorie di Angelina
  • Juls' Kitchen
  • Silvia's Cucina
  • Emiko Davies
  • Domenica Cooks
  • Marisa’s Italian Kitchen

Connect

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

  • Email
  • Facebook
  • Instagram
  • Twitter

Popular Posts

Copyright © 2019 Paula Barbarito-Levitt