Stuffed zucchini boats is a delicious and merry recipe, perfect as appetizer or entrée! They can be stuffed with various filling either vegetarian or with meat or fish: today I decided to fill my zucchini a tasty pork ragù combined with mashed potatoes and Pecorino Romano cheese!
For me, born and raised in Bologna, stuffed zucchini are part of the tradition. This vegetable came in Europe from America, as a consequence of Cristoforo Colombo travelling, and was quickly introduced in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I suggest a vegetarian version, filled with tasty goat cheese, coriander seeds, potatoes and shallots. Stuffed zucchini can be prepared either “lying” or “standing”, but I personally prefer the second option. Do not dig totally the zucchini, in order to preserve a base that will prevent leakage of the filling.