Ligurian-style stuffed vegetables are   truly uniquely delicious!

A single filling gives a whole new look to eggplant, artichokes, onions, zucchini, peppers—in short, any vegetable you can think of. They’re always delicious, but they’re incredibly satisfying  when served warm or at room temperature.

Extremely simple to make, they’re foolproof, provided you strictly follow the advice we at Non Solo Riciclo have in store for you. You’ll impress friends and family by serving them as an appetizer or side dish during an informal, festive gathering.

Curious  to find out how to proceed?  Let’s get started!

Ligurian-Style Stuffed Vegetables: Ingredients and Preparation

For this recipe you will need:

• eggs,  2
• ricotta,  100 g
• sandwich,  only 1 crumb
• milk,  to taste
• marjoram,  to taste
• oregano,  to taste
• salt  to taste
• grated Grana Padano  , 1 tablespoon
•  extra virgin olive oil , 2 tablespoons

Remove the crumbs from a roll, place them in a bowl, and moisten with a drop of milk. Squeeze well and keep the crumbs handy.

Once you have chosen the vegetables to stuff, boil them in a pan filled with plenty of boiling water, but drain them al dente.

Skip this step if you’re using mushrooms, tomatoes, and peppers, which are best served raw.

Preheat the oven to 170°C (340°F).  Line a baking dish with parchment paper; if desired, you can grease it with a drizzle of oil.

Halve the vegetables, then scoop out the pulp with a teaspoon. Reserving the pulp, transfer it to a bowl, add the eggs and ricotta, the squeezed breadcrumbs, the spices, and the Parmesan cheese. Mix everything thoroughly until smooth, then stir in the oil.

Take the vegetables and fill them with the filling you just made; arrange them neatly in the pan, bake them for a good half hour. When they’re cooked through and browned on top, remove them from the oven and let them cool before eating.

Enjoy your meal!

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