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Ligurian stuffed vegetables—zucchini, peppers, and onions—with herb and breadcrumb filling. A vegetarian mediterranean dish that's fresh, healthy, and a beautiful family dinner centerpiece.
Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
Cut the zucchini and peppers in half lengthwise. Scoop out the zucchini flesh, reserve and chop. Halve onions, peel out the inner layers and finely chop them.
In a skillet, heat 2 tbsp olive oil over medium heat. Sauté the chopped zucchini and onion centers for 4–5 minutes with minced garlic, until soft but not browned.
In a mixing bowl, combine the sautéed vegetables, fresh breadcrumbs, Parmesan, eggs, chopped basil, and parsley. Season the mixture with salt and black pepper.
Stuff each zucchini, pepper, and onion shell generously with the filling. Arrange them in the baking dish, drizzle with remaining olive oil.
Bake uncovered for 35–40 minutes until vegetables are tender and the top is golden; let cool slightly before serving.
