Join Gaia from Tuscany to learn how to make Zucchine e Pomodori Ripene al Forno — what a (delicious) mouthful! In English, this means stuffed zucchini and tomatoes finished in the oven. In this class, Gaia will teach you her mother’s classic stuffing recipes, the perfect filing for summer vegetables!
The perfect class for everyone to join in on preparing the family meal!
Class Details
June 28 at 12:30 PM - 2:00 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Stuffed Zucchini and Tomatoes
3-4 servings
4 red ripe tomatoes
4-5 zucchini
3 slices stale bread
200 grams (7 ounces) ground meat
1 egg
100 grams (3.5 ounces) mortadella or ham
100 grams (1 cup) parmesan
Mozzarella cheese in cubes (optional)
5 tablespoons rice
Salt & Pepper
Oregano
Basil
Garlic
Parsley
Extra virgin olive oil
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 hand mixer
1 pot
2 non-stick frying pans
Oven
General Steps
Prepare the tomatoes and stuffing.
Prepare the zucchini and stuffing.