Peperonata Stuffed Zucchini

If you are looking for a healthy and delicious veg recipe, then today is your day. This peperonata stuffed zucchini is not only lip smackingly tasty but also keto friendly.


Table of Content

  1. What is Peperonata Stuffed Zucchini? 
  2. How to make Peperonata Stuffed Zucchini ?  
  3. Expert Tips  
  4. Recipe Card 


What is Peperonata Stuffed Zucchini?

Stuffed Zucchini is a kind of dolma. It comprises different kinds of zucchini cooked on the stovetop or in the oven while being stuffed with rice and occasionally with meat. As a main entrée, the beef version is served hot. This version made today is stuffed with peperonata. Red bell peppers, tomatoes, and garlic are the most common ingredients in peperonata, an Italian vegetable stew. It can be used as a side dish with meat and fish meals or as a sauce for pasta. It might also be incorporated into a ragù.


How to make Peperonata Stuffed Zucchini?

1) Take a whole zucchini and slice it into 5 huge cylindrical chunks. Remove the seeds using a spoon, sprinkle some salt and rub it. Let it rest for 10-15 minutes.
Peperonata Stuffed Zucchini

2) In a stainless steel chef’s pan, melt some butter and add chopped garlic to it. Add chopped onions and tomatoes, saute them for a few minutes and add water to the pan, cover and cook the vegetables.
Peperonata Stuffed Zucchini

3) Add tomato puree to the cooked vegetables, season it with salt, pepper, chilli flakes and basil. Blend the sauce into a thick and smooth paste.
Peperonata Stuffed Zucchini

4) Grease a stainless steel fry pan with some olive oil, add chopped bell peppers and saute them. Add the blended paste to the peppers and mix them together thoroughly.
Peperonata Stuffed Zucchini

5) Fill the prepared zucchini with the sauteed peppers and top them with some grated mozzarella cheese. Bake it in a preheated 190 degree oven for 15 minutes. Sprinkle some basil onto the baked zucchini and serve them hot.
Peperonata Stuffed Zucchini


Expert Tips

  1. Salting the zucchini is necessary to tenderise the vegetables.
  2. Let the tomatoes cool down before pureeing them.
  3. Saute and cook the bell peppers completely in the chef’s pan as they wouldn't cook fully through in the oven.


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    Recipe Card

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