About this Recipe

By: Rachel

I’ve always had a soft spot for stuffed vegetables—perfect when produce is fresh and at its peak. This summer stuffed vegetable recipe starts with a little story about a certain chef I admire (okay, adore).

How I Ended Up Driving Yotam Ottolenghi Around Town

It is no secret that I have a massive crush on the incredible chef, Yotam Ottolenghi. His vegetable-forward recipes continue to inspire the masses through his London-based restaurants, his many cookbooks, and his regular pieces in The Guardian.

I was thrilled when I had the chance to work with him at an event this past year. His agent casually mentioned that Ottolenghi would need a driver while in town. I’m pretty sure I shrieked “ME! ME!!!” hysterically into the phone, rather than suggesting, in a calm and professional manner, that I’d be happy to do it.

Ottolenghi’s Passion for Stuffed Vegetables

During his visit, we spoke about stuffed vegetables. He spoke lovingly and enthusiastically about them (the way some might talk about, say, their children, or their beloved pets). He shared that, growing up in Jerusalem, “We stuffed just about anything that could be stuffed.” This included vegetables, grape leaves, and both sweet and savory doughs.

Stuffed Vegetables: Practical, Versatile, and Globally Loved

As Ottolenghi explains in a piece in The Guardian, stuffing vegetables is both practical and delicious. It’s a great way to stretch meat by combining it with other ingredients. Plus, it allows cooks to get ahead of the game, as stuffed vegetables can be prepped in advance and stored until they’re ready to go in the oven.

Ottolenghi also notes that cultures across the globe have their own, unique ways of preparing stuffed vegetables. For instance, I grew up eating Kousa Mahshi—zucchini stuffed with lamb and tomato. Randy Lau of Made with Lau notes just a few versions of stuffed vegetables in this short video, including China’s Joeng Laat Ziu, Romania’s Ardei Umpluti, and Middle Eastern Fil Fil Mashi. The list could go on… and on… and on.

It is easy to build a meal around stuffed vegetables. I love serving them with these easy weeknight chicken thighs or these Spinach and Gruyère Stuffed Chicken Breasts.

Best Vegetables for Stuffing

You can stuff just about any vegetable you like. I love globe zucchini, which are like little pumpkins—easier to stuff than the elongated ones you typically find in stores. I grow the Eightball variety in my garden each year.

Other great vegetables for stuffing include eggplant, bell peppers, mushrooms, and tomatoes. If you’re a fan of peppers, you might enjoy these Spanish-stuffed piquillo peppers with goat cheese and honey for a sweet-and-savory twist. Whichever vegetable you choose, try to find the freshest seasonal varieties. It makes all the difference!

Beverage Pairing

By: Olivia

So as to not overpower the Italian-inspired summer stuffed vegetables, the wine pairing should not dominate nor slap you in the face with flavor. With that in mind, great pairing options would be Pinot Grigio, Verdicchio, or Cortese. All Italian white grapes, these wines will be light-bodied with medium-high acidity and a citrus zestiness that will brighten up the stuffed vegetables.

Summer Stuffed Vegetables

Not only do these stuffed vegetables make a beautiful presentation, but they are a great way to use up your summer produce (zucchini harvest, I’m looking at you).

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Prep Time 45

Cook Time 50

Meal Type Side Dish

Good For Italian, Mediterranean, Vegetarian

Yield servings

Equipment

Melon Baller

Ingredients

Your favorite vegetables for stuffing (I like to use 2-4 globe zucchini, hollowed out and flesh reserved, and 12-24 baby bella mushrooms, stems reserved. I often also use tomatoes, bell peppers, or eggplants).
5 cups (330g) Italian bread cut into small chunks
½ cup (125mL) whole milk
½ cup (125mL) olive oil
1 minced Vidalia onion
3 cloves minced garlic
Roughly chopped zucchini and mushroom stems from your vegetables
1 teaspoon kosher salt divided
Freshly-ground black pepper
½ cup (25g) chopped Italian parsley
½ cup (40g) Parmigiano-Reggiano cheese
2 large eggs lightly-beaten

Step by Step Instructions

Step 1

Preheat oven to 400°F (200°C).

Step 2

In a medium bowl, pour the milk evenly over the bread. Set aside to absorb.

Step 3

Prepare your vegetables for stuffing. Scoop out the flesh of the zucchini with a melon baller or spoon, and set aside. Slice off the tough end of the mushroom stem, but reserve the rest of the stem, and set aside.
Use a small melon baller, or small spoon, to hollow out the mushroom caps, reserving the extra flesh. Pulse the reserved flesh of the mushrooms and zucchini in a food processor, or roughly chop, and set aside.

Step 4

In a large skillet, heat ¼ cup olive oil over medium heat. Add the onion, and sauté until browned and fragrant, 5-7 minutes. Add garlic, and sauté 1-2 minutes. Add the reserved zucchini flesh and mushroom stems, and cook the water out, allowing vegetables to brown slightly.
This may take up to 20 minutes; it will take less time if you are using vegetables with a lower water content.

Step 5

Season with ½ teaspoon salt and several grinds of black pepper. Remove from heat, and set aside to cool.

Step 6

To the bowl with the bread, add parsley, cheese, beaten eggs, remaining ½ teaspoon salt, and a few more grinds of black pepper, and stir to combine. Add the cooled contents of the skillet, and stir to combine.

Step 7

Place vegetables in a large roasting pan (line with foil if desired for easier cleanup).
Lightly brush the interior of the vegetables with olive oil. Add stuffing to each (you may add as much stuffing as you wish, but do not pack down). Drizzle remaining olive oil over vegetables, and cover tightly with foil.

Step 8

Bake for 40 minutes, and remove from the oven. Increase oven temperature to 425° (220°C), remove foil from dish, and bake for another 8-10 minutes, or until golden brown, and serve.