Stuffed Round Zucchini (zucchine tonde ripiene)

Stuffed Round ZucchiniFarmers’ markets always provide interesting selections of fruits and vegetables and most vendors are happy to share their knowledge of their produce.  I spotted these round zucchinis at the Ridge Hill Yonkers’ Down to Earth Farmers’ Market – aren’t they adorable?

Serves 4

4 round zucchinis
1 garlic clove, minced
3 or 4 sun dried tomatoes, chopped
1/2 cup chopped onion
3 anchovy fillets, chopped
1/4 cup parsley, chopped
olive oil
feta cheese

round zucchiniPreheat oven to 350f. Cut the tops off the zucchini and set aside. Using a teaspoon, scoop out flesh but not too close to the skin. Roughly chop the zucchini flesh. Rub olive oil all over the zucchini rounds. In a large sauté pan, add one tablespoon of olive oil and place over medium heat. Add garlic, onion, and anchovies and sauté until onion is soft. Then add zucchini flesh and cook until soft. Remove from heat; add sun dried tomatoes, feta, and parsley. Stir to combine and then stuff zucchini. Place zucchini tops on top.  Add a splash of olive oil in a baking dish and add zucchini rounds. Bake for 30 minutes or until zucchini looks soft. Serve immediately.

zucchiniThe Culinary Chase’s Note: Any leftover stuffing can be used in another dish such as a frittata.  The ingredients are approximate so play around to suit your palate.  Enjoy!


  1. Jem on July 7, 2013 at 20:18

    Tried this recipe the other night and loved the result! I was a little nervous about the anchovy being a distinct flavor but it worked wonderfully with the feta (real goat’s feta for my meal) and onion. Thank you for a great recipe!

  2. the culinary chase on July 8, 2013 at 08:49

    Thanks Jem. So happy to hear you took the plunge with the anchovies…many won’t try. 🙂

  3. Deanna on July 31, 2013 at 12:49

    I have a round zucchini that is quite large 21 inches round, I want to try your recipe but it will serve 2. Do I slice it in have after it is prepared or prepare first with 2 half rounds? Your recipe sounds delish!

    • the culinary chase on August 1, 2013 at 09:00

      Deanna, it sounds like you have picked up a squash or pumpkin. If you can’t get the small round zucchini, then buy a couple of small zucchini, cut in half lengthways, scoop out flesh and follow the recipe instructions from there. Let me know how it turns out. Cheers!

  4. Deanna on August 5, 2013 at 16:17

    Ya know, I just quartered it and it tasted like zucchini, except the skin was really tough. Had to scoop out the zucchini. It was good, but it may have been a green pumpkin. A friend gave it to me.??Thanks for your reply.