Zucchine tonda ripiene
Stuffed round zucchini with aubergine
Stuffed round zucchini in appetizing shapes, colours and patterns make and ideal starter or vegetarian main course.
Round zucchini are ideal for stuffing thanks to their shape, and the pretty colours and intricate pattern add to the attraction. Furthermore round zucchini are supposed to have a milder taste and thinner skin than ordinary courgettes, but even when in season they can be hard to find in the weekly market.
I was therefore delighted when an Italian neighbour came round with a handful of round zucchini from his own garden. The skin colours and pattern indicate various hybrids and varieties, but the all taste more or less the same. At least in this version of stuffed round zucchini with aubergine.
4 round zucchini squash
1 small aubergine
300 g tomatoes
1tsp fennel seeds
1 peperoncino chili
1tbsp pine nuts
2tbsp of grated parmesan
Fresh marjoram, thyme, salt and pepper
Boil the aubergine for 15 minutes or bake it in the oven at 200 C until the skin blackens and the pulp turns soft.
Peel the skin off the aubergine, mash the pulp and mix it with finely chopped herbs, capers, peperoncino and pestled fennel seeds.
Cut the top of the round zucchini and scoop out the seeds.
Cut the tomatoes in small pieces and mix with the aubergine stuffing.
Add grated parmesan cheese and pine nuts and stuff the mixture into the hollowed out zucchini.
Bake the stuffed round zucchini in the oven at 180 C / 350 F for about 10 minutes.
Serve the stuffed round zucchini as a starter, a side dish out as a vegetarian main dish.