Stuffed vegetables are a typical genoese dish, which requires quite a long preparation and cooking time, but it’s worth it! In this case, I adapted my mom’s recipe to create a gluten-free, vegetarian dish, using ricotta, plenty of fresh marjoram (which is also in the traditional recipe) and some gluten-free breadcrumbs. These stuffed vegetables are incredibly tasty, soft in the middle and crunchy on the outside; a wonderful Sunday meal to share with family and friends!
My advice is to make plenty, keep them in the fridge and eat them the next day, they taste even better!
Stuffed vegetables without meat and gluten-free.
Cooking time: 1 hour 15 minutes
Preparation time: 30 minutes
for 1 medium-large tray of stuffed vegetables
2 medium potatoes
4 medium-large zucchini (to be divided into 8 pieces)
2 onions, plus 1 small onion to sauté
1 clove of garlic
50 g grated Parmesan cheese
125 g ricotta
3 full tablespoons of fresh marjoram, chopped
5 tablespoons of extra virgin olive oil
some gluten-free bread crumbs to sprinkle on top and 2 tablespoons to add to the stuffing (or you can use pre-cooked polenta)
salt and pepper to taste
1. Steam all vegetables, until they are cooked but still crunchy.
2. Slice the potatoes, then place the smallest slices in a bowl and set aside for the stuffing.
3. Using a spoon and a knife, scoop out the central part of the zucchini and cut the onions in half (from the centre, not from the roots). Remove the central and the outer layers of onions, then put them in the bowl with the rest of the vegetables for the stuffing.
4. In a frying pan, sauté the onion with a clove of garlic, both finely chopped (add the garlic after a few minutes, to prevent burning).
5. Remove the excess water, then using a food processor, puree all the vegetables for the stuffing. Fry over a medium heat, stirring well, until the mixture gets a little bit drier.
6. In a food processor, mix the ricotta with the Parmesan cheese, 2 tablespoons of gluten-free bread crumbs, the marjoram and an egg. In a large bowl, add the vegetables puree to the ricotta mixture, then mix and season with salt and pepper.
7. Grease a baking tray with 2 tablespoons of extra virgin olive oil, then place the vegetables onto the tray and fill them with the stuffing.
8. Sprinkle some gluten-free bread crumbs on top, season with a little more extra virgin olive oil and bake at 200 ° C (392° F), until the vegetables are well coloured (about 30-40 minutes).
Verdure ripiene senza carne e senza glutine.
Cottura: 1 ora e 15 minuti
Preparazione: 30 minuti
per 1 teglia medio-grande
2 patate di media grandezza
4 zucchini medio-grossi (da dividere in 8 pezzi)
2 cipolle , più 1 cipolla per il soffritto da mettere da perte
1 spicchio d’aglio
50 g di parmigiano grattugiato
125 g di ricotta
3 cucchiai abbondanti di maggiorana fresca e tritata
5 cucchiai d’olio extravergine d’oliva
pangrattato senza glutine q. b. (oppure potete usare della polenta istantanea)
sale e pepe q. b.
1. Fate cuocere a vapore tutte le verdure e toglietele dal fuoco ancora sode.
2. Tagliate le patate a fette, poi mettete le fette piccole e rotte in un contenitore per il ripieno.
3. Tagliate gli zucchini e scavate la polpa usando un cucchiaino e un coltello. Tagliate le cipolle a metà (non dalle radici ma dal centro), poi prendete la parte centrale e lo strato esterno delle cipolle e metteteli, con la polpa degli zucchini, nel contenitore per il ripieno.
4. In una padella, fate soffriggere 1 cipolla e uno spicchio d’aglio, entrambi tritati finemente (aggiungete l’aglio qualche minuto dopo, per evitare che si bruci).
5. Strizzate bene le verdure del ripieno per togliere l’acqua in eccesso, poi frullate e aggiungete al soffritto. Fate asciugare a fuoco medio e mescolando bene.
6. A parte, frullate la ricotta con il parmigiano, la maggiorana, due cucchiai di pangrattato senza glutine e un uovo. In una terrina grande, unite il purea di verdure passata in padella al composto di ricotta, poi mescolate e insaporite con sale e pepe.
7. Ungete una teglia con 2 cucchiai di olio extravergine d’oliva, disponetevi le verdure tagliate a metà, poi riempitele con il ripieno e spolverate con abbondante pangrattato senza glutine.
8. Condite con un filo d’olio e infornate a 200°C, finché le verdure saranno ben colorate (30-40 minuti).
21 thoughts on “Stuffed Vegetables (Gluten-Free and Vegetarian)”
This looks so SO beautiful tasty!
Thank you Ronit! 🙂
Such beautiful colors, and I know they must be absolutely delicious!
Thank you Ngan! You are so kind!
This looks so flavorful– and we have marjoram growing in the side yard! I have to try it!
Thank you Rhonda! Then, you must have plenty to use for your wonderful recipes! Marjoram is really delicious in vegetables and meat dishes, we use it a lot! 🙂
It looks very tasty 🙂
Thank you so much Linda!! You are always so sweet!
I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…
It’s ok, but you won’t taste it that much because it’s really a small amount compared to the finish tray…But you know, in italy we love garlic and onions! 😉
I find garlic a bit strong, otherwise I’m fine with the rest of the spices… 🙂
that’s ok, you can use only the onion or add garlic salt to the stuffing, as you suggested.
Hi Serena, thanks for the suggestion, I’ll take it. Happy Cooking ❤
Hi Serena, thanks for the suggestion, I’ll take it. Happy Cooking ❤ ❤
you are very welcome!
I actually used a small clove.
This post is absolutely glorious – I am in LOVE with your food photography. Really love seeing the whole process from start to finish! Love the use of onions in this dish – I’ll definitely have to give that a go! If you have a minute, I’d love your thoughts on my stuffed veggies! 🙂 https://goodfoodmarsh.wordpress.com/2014/08/31/les-petits-legumes-farcis/
Thank you so much! I always cook the vegetables before stuffing them, it really helps bringing flavour and texture together. The onions are the best! 🙂