The stuffed zucchini and eggplants, verdure ripiene, are a stuffed vegetarian dish filled with potato and Parmigiano, which I make as an antipasto or a side dish. As they are served at room temperature, I can make them ahead of time.

Jump to:

Ingredients
How to serve them
Questions about stuffed vegetables
More stuffed vegetables recipes
Vegetarian Stuffed Zucchini and Eggplants (Verdure Ripiene)

These vegetarian stuffed vegetables are the meatless version of my stuffed round zucchini and my cold stuffed round eggplants (melanzane fredde ripiene).

As the Neapolitan Pupparoli imbottunati, they are a great alternative for a vegetarian dinner and can be served as a side dish or appetizer.

Because it is served at room temperature, I can prepare it well ahead of the meal.

If you are interested in more stuffed vegetables, you can also try these recipes:

Ingredients

Zucchini and eggplants: regular ones, firm and fresh. Pick them a similar size. These are the shells you hollow out and fill.
Potatoes: the base of the filling and essential to it. A floury variety mashes best.
Parmigiano Reggiano: for the filling. Buy a piece and grate it fresh. Pecorino or another cheese works too.
Eggs: they bind the two fillings.
Breadcrumb: from stale bread, not panko.
Garlic and parsley: the aromatic base and the fresh green note. Use flat-leaf parsley.
Butter: for the pan.
Olive oil and salt: good olive oil and salt to season.

Find the measurements in the recipe card.

Step by step instructions

Boil the potatoes, peel them, and mash them straight away with a little olive oil until you have a soft purée.
Boil the whole zucchini and eggplants for 15 minutes from the moment the water returns to a boil.
Halve the zucchini and eggplants lengthwise, then hollow them out with a spoon, keeping the pulp.
Sauté the zucchini pulp and the eggplant pulp separately for a few minutes with the garlic and butter, adding the breadcrumb and a little chopped parsley.
Put the eggplant pulp in one bowl and the zucchini pulp in another.
Divide the mashed potato, the grated Parmigiano, the eggs and a pinch of salt equally between the two bowls.
Beat each mixture with a wooden spoon until it is soft and smooth, then fill the matching shells.
Arrange the stuffed vegetables on a well-oiled baking sheet and bake in a preheated oven at 350°F (180°C) for about 30 minutes, until the filling is golden and puffed.
Take them out and let them cool. Cover them and keep them somewhere cool until you serve them at room temperature.

How to serve them

As they are served cold or at room temperature, these stuffed vegetables are perfect for a buffet table.

You can serve them as antipasto or as side dishes.

For a summer vegetable dinner theme you can serve a collection of stuffed vegetables including:

Questions about stuffed vegetables

Can I make them ahead of time?

Yes. They are served at room temperature, so you can make them well ahead of the meal. Let them cool, cover them, and keep them somewhere cool until you serve.

Do I need round zucchini and eggplants?

You can, but it is not necessary. This one is made with regular zucchini and eggplants, halved lengthwise and hollowed out.

Can I leave out the potato?

No, the potato is what gives structure to the filling and adds a smooth texture.

Can I use Pecorino instead of Parmigiano?

Yes, you can use Pecorino or another cheese.

Is this recipe vegetarian?

Yes. There is no meat, so it works as a side dish or a light vegetarian meal.

More stuffed vegetables recipes

If you are making these stuffed vegetarian zucchini and eggplants, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Instagram or sign up to my newsletter.

Vegetarian Potato Stuffed Zucchini and Eggplants (Verdure Ripiene)