• zucchini
  • speck
  • leek
  • eggs
  • flour
  • unsalted butter (just a little)
  • milk (or fresh cream)
  • Parmigiano Reggiano

I often hear talking about food seasonality, and it’s something very important if you want to cook in a healtynatural way, depending on what Mother Nature has to offer, in its prosperity. I believe in this simple concept, I strongly believe in it. I love having all of those autumny green vegetables at my fingertips (spinach, Swiss chards, all cabbages), I love enjoying pumpking in all kind of recipes and I definitely love still having some bell peppers around.

But it’s not my fault if seasons are so crazy right now that I can easily find zucchini at the local market. In theory zucchini season should be over in September, but here they are, beautiful and tasty. So I decided to enjoy them stuffed (I love every recipe that involves zucchini, but I have a soft spot for stuffed zucchini, a great comfort food) with something that reminds me of autumn, leek and speck. I found this recipe on June’s Sale & Pepe, and I waited since now to make this (just because of the autumny stuffing), and I don’t regret this wait, ’cause they were delicious: a tasty and yet delicate stuffing, perfect in combination with zucchini “shells”.

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Zucchini stuffed with leek and speck


  • Yield: 4 Servings
  • Prep: 25 mins
  • Cook: 25 mins
  • Ready In: 50 mins



  1. Wash and clean zucchini, then blanch them in a pot of salted boiling water for 5 to 8 minutes, depending on how big your zucchini are (they don’t have to be too soft).
  2. Drain them and put them under cold running water, so that they don’t continue cooking.
    Cut them in half (longitudinally) and excavate them with a teaspoon. Keep the pulp aside.
    Arrange the zucchini shells on a baking pan lined with parchment paper.
  3. In a frying pan, heat up a knob of butter, then sauté the leek, then add the zucchini pulp and the speck
    Season with salt and pepper and continue cooking for about 5 minutes.
    Keep aside and allow the mixture to cool down.
  4. Beat the eggs with flour, then add milk (or fresh cream), 2 tablespoons of grated Parmigiano Reggiano and the zucchini, leek and speck mixture. Mix well.
  5. Arrange the obtained mixture in the zucchini shells and sprinkle with the remaining Parmigiano Reggiano.
  6. Bake in a 356°F (180°C) pre-heated oven for 20 to 25 minutes: the stuffing has to thicken up and the speck should become golden brown (or, if you prefer it, brown).
  7. Serve hot or warm.

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