11 Reviews of Stuffed Zucchini - Zucchini Ripieni

From: Chef #868020

On Jun 20, 2008

Wow! That was tasty and so easy to prepare. I'll make it again. It also looked great after a few extra minutes under the low broiler. Thanks for the recipe, I now have more hope that I can keep up with the garden zucchini.

From: simplemom

On Jan 1, 2008

This was really, really good! I liked the hint of nutmeg in this. I did not have any ham, but I will try that next time. Thanks for sharing.

From: mikekey

On Apr 15, 2008

Really a treat! I also liked the hint of nutmeg. I skipped the boiling step, since my zukes were small and easy to scoop out. We also prefer them a little firmer. I liked the addition of the white sauce to bind things together. Had never had them that way. Also liked the addition of ham instead of the usual sausage. Made for Spring 2008 PAC.

From: Maryland Jim

On Jul 9, 2009

I had 2 yellow and 2 green squash and made this for dinner tonight. This is absolutely excellent! My wife has told me that we WILL have this again!! Oh I forgot to mention that instead of ham I used SPAM.

From: 1PugMom2

On Jun 24, 2009

I have always made this but my recipe calls for ground beef, onions, garlic, tomato sauce and mozzarella cheese. Either way it is very good.

From: My mother never taught me to cook

On Oct 20, 2008

OMG! My husband, who totally hates Zucchini, DEVOURED this dish! I am so happy that I can eat Zucchini again!!!! Thank you!!!!

From: campergirls3

On Aug 11, 2009

I made this last night to go with pasta for dinner. I didn't have any ham so I used left-over chicken instead. I also used a very large zucchini. It was fantastic! The only change I will make next time is to take out the seeds before I mix in the pulp or use a smaller zucchini.

From: crispychick

On Jul 1, 2009

We made these the other night with 1 huge zucchini (overlooked in the garden) that I thought would compromise the tenderness. Not so; this was delicious!!! The only thing is I had to add more flour to make the roux the right consistency. Thanks for the recipe! Always nice to find another way to use all those zucchini.....

From: The Novice #2

On Sep 21, 2008

These look and taste like restaurant quality. The only downside is that they take forever to make - so be prepared to spend over an hour. I made it with out the ham and also used mozzarella cheese instead of parmesan. Delicious.

From: my LITTLE TOMATO

On Jun 7, 2009

i was so surprised and pleased how this recipe turned out. i skipped the breadcrumbs and eggs, used chopped provolone and mexican zucchini instead because they were what i had available. it still turned out delicious. not too light, not too heavy. i served it with steamed white rice sprinkled with sesame seed furikake. yum! the only pain was the preparation. my zucchini was a tad overcooked and i had to be careful about scooping out the pulp.