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).
Servings
6-8
Ready In:
75-90min
Good For:
Summer
Inroduction
About this Recipe
By: Rachel
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.
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) white Italian bread, cut into small chunks
-
½ cup (125mL) whole milk
-
½ cup (125mL) olive oil
-
1 sweet Vidalia onion (100g), minced
-
3 cloves garlic, minced
-
Roughly chopped zucchini and mushroom stems from stuffing vegetables
-
1 teaspoon kosher salt, divided
-
Freshly ground black pepper
-
½ cup (25g) chopped Italian parsley
-
½ cup (40g) Parmigiano-Reggiano cheese
-
2 eggs, lightly beaten
I was thrilled when I had the chance to work with him at an event this past year. I remember his agent casually mentioning that Ottolenghi would need a driver while in town and 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.
During his visit, he spoke lovingly and enthusiastically about stuffed vegetables (the way some might talk about, say, their children, or their beloved pets). He explained that during his childhood in Jerusalem, “We stuffed just about anything that could be stuffed,” including grape leaves, vegetables, as well as sweet and savory doughs.
As he explains in a piece in The Guardian, stuffing vegetables is practical as well as delicious—a way to stretch meat further by combining it with other ingredients, or as a way for cooks to get work done ahead of time, since stuffed vegetables can be prepped right until they are ready to go in the oven. He also notes that cultures across the globe have their own, unique ways of preparing stuffed vegetables. 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 peppers in this short video, including Mexico’s Chile Relleno, China’s Joeng Laat Ziu, Korea’s Gochu Twigim, Romania’s Ardei Umpluti, Denmark’s Fyldte Peberfrugter, and Middle Eastern Fil Fil Mashi. The list could go on… and on… and on.
I like all kinds of stuffed vegetables, but one of my favorites is this straightforward, Italian-inspired approach, featuring sautéed onions and garlic; traditional, milk-soaked bread; sharp, salty Parmigiano-Reggiano, and fresh herbs.
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 round varieties include Ronde de Nice and Mongogo du Guatemala. Other great stuffing choices include eggplant, bell peppers, mushrooms, and tomatoes. Whichever vegetable you choose, try and find the freshest of seasonal varieties. It makes all the difference!
I was thrilled when I had the chance to work with him at an event this past year. I remember his agent casually mentioning that Ottolenghi would need a driver while in town and 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.
During his visit, he spoke lovingly and enthusiastically about stuffed vegetables (the way some might talk about, say, their children, or their beloved pets). He explained that during his childhood in Jerusalem, “We stuffed just about anything that could be stuffed,” including grape leaves, vegetables, as well as sweet and savory doughs.
As he explains in a piece in The Guardian, stuffing vegetables is practical as well as delicious—a way to stretch meat further by combining it with other ingredients, or as a way for cooks to get work done ahead of time, since stuffed vegetables can be prepped right until they are ready to go in the oven. He also notes that cultures across the globe have their own, unique ways of preparing stuffed vegetables. 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 peppers in this short video, including Mexico’s Chile Relleno, China’s Joeng Laat Ziu, Korea’s Gochu Twigim, Romania’s Ardei Umpluti, Denmark’s Fyldte Peberfrugter, and Middle Eastern Fil Fil Mashi. The list could go on… and on… and on.
I like all kinds of stuffed vegetables, but one of my favorites is this straightforward, Italian-inspired approach, featuring sautéed onions and garlic; traditional, milk-soaked bread; sharp, salty Parmigiano-Reggiano, and fresh herbs.
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 round varieties include Ronde de Nice and Mongogo du Guatemala. Other great stuffing choices include eggplant, bell peppers, mushrooms, and tomatoes. Whichever vegetable you choose, try and find the freshest of seasonal varieties. It makes all the difference!
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) white Italian bread, cut into small chunks
-
½ cup (125mL) whole milk
-
½ cup (125mL) olive oil
-
1 sweet Vidalia onion (100g), minced
-
3 cloves garlic, minced
-
Roughly chopped zucchini and mushroom stems from stuffing vegetables
-
1 teaspoon kosher salt, divided
-
Freshly ground black pepper
-
½ cup (25g) chopped Italian parsley
-
½ cup (40g) Parmigiano-Reggiano cheese
-
2 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.
Note:
This is an adaptable recipe that you can change to suit your tastes or the theme of your meal. Swap out the bread for rice or quinoa; add ground meat, pine nuts, or chickpeas for some protein. Experiment with herbs and spices to make the flavors your own!
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.
