Stuffed vegetables yes, but with a surprise: dinner becomes a real pleasure

Many different versions, one pleasure: this time Ligurian-style stuffed courgettes contain a surprising ingredient

Especially in the summer, the stuffed vegetables they are always a brilliant solution to bring everyone to the table without too much effort. There are different versions from region to region, but as with all traditional dishes also for the stuffed zucchini Ligurian style there are recipes that vary from country to country.

Stuffed courgettes


The most popular one has tuna as the main ingredient of the filling. But we cook a surprise variant.

Ligurian-style stuffed zucchini with surprise, good to freeze

This version of Ligurian-style stuffed zucchini with surprise is also excellent to freeze. A few pieces at a time, in the classic frost bags. They can remain in the freezer for up to 2-3 months.



800 g medium zucchini
500 g potatoes
70 g parmesan
6 courgette flowers
2 medium eggs
1 clove of garlic
dry oregano to taste
2 sprig of thyme
4 tablespoons of olive oil
Salt to taste
pepper as needed


The first step in this recipe is to wash them well potatoes, possibly old and of the same size. Then let them cook again with the skin in a pot with cold water already slightly salted.
After 25 minutes approximately will be ready, because they must remain firm and compact. While we wait, we wash the zucchini but without ticking them. Then immerse them in another pan full of boiling water and let them blanch for a couple of minutes.
Pull them up from the water with a slotted spoon and let them cool, ticking them. Then with a sharp knife cut them in two lengthwise and empty them with a spoon or digger without damaging them.

We take the courgette flowers, eliminating both the stem and the pistil: rinse them quickly and set aside. Meanwhile, the potatoes are cooked: peel them while still hot and mash them with a potato masher.
Then we prepare a mince with the two sprigs of thyme and the peeled garlic clove, then add it to the potatoes along with the eggs and half of the grated cheese. We taste, season with salt, some ground pepper and a little dried oregano.
We shoot everything well with a wooden spoon, then we fill the boats with zucchini but also the flowers. Then we quickly grease a large baking sheet, then place the stuffed vegetables on the base.
Sprinkle them with the parmesan that we have left over, a little more oil and pass them in the oven at 200 ° until they become golden. It depends on the power of your oven, but at least 15 minutes are all needed. Let’s take it out of the oven and bring it to the table, the perfume will appeal to everyone.