Zucchini-stuffed zucchini with sorta salsa verde from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 134) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • intrepidfox on July 23, 2022

    I really liked these, though they're a bit fussy for a weeknight. My stuffing did get kind of mushy but I don't think I did a good job with getting all the water out of the zucchini. I think I will try to squeeze it out before sautéing next time. I wasn't a big fan of the salsa verde raw on top, I preferred how it tasted mixed into the filling and baked.

  • mrsmadam on October 24, 2019

    I found these to be very good. The lemon zest is essential, as is the salsa verde. I had mozzarella on hand so subbed that. I didn’t have a problem with my breadcrumbs staying crispy, but I was careful to sauté long enough to allow the zucchini to lose its moisture. They are a stretch for a weeknight if you need to prepare anything else but I had a main dish casserole pre-prepared and oven ready so that made this doable.

  • loveyournoms on July 22, 2019

    The flavors of this are very good, but it just took too long for a weeknight and for the outcome. I used more garlic, as is my habit, but otherwise I followed the recipe pretty closely. I didn't like how mushy the filling got, and the breadcrumbs didn't retain their crisp. The salsa verde was excellent. Next time I'll just roast or saute zucchini, and some shallot, add some of the salsa verde, then top with crispy breadcrumbs, cheese, and more salsa verde.

  • EmilyR on April 21, 2018

    These were a nice dinner paired with a baguette and some good quality butter. I made sure I got as much moisture out of the zucchini as possible - using the vitamix for a few pulses, giving it a salt rinse, squeezing it out, and then putting it in a skillet. Make sure you have extra crispy panko. For the salsa verde I used an immersion blender. The rest of it came together quickly and even picky eaters ate it. We sprinkled shredded red wine bellevitano instead of Comte / Gruyere. I'd recommend 2-3 zucchinis per person. It's a light meal since it's mainly vegetables.

  • Zosia on November 24, 2017

    The flavour was very good thanks to the salsa verde but I didn't care for the texture of the filling. I wasn't keen on the really soft zucchini and the panko crumbs were on the mushy side too. However, the zucchini boats were good, retaining much of their texture and the crumb topping was crisp and tasty. I will make these again but with either quinoa as Deb suggests or perhaps farro in place of the panko crumbs.

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