Discover the Taste of Liguria: Stuffed Zucchini Like Grandma Made

It was in the shade of a small olive grove in Liguria that I first tasted zucchine ripiene. A neighbor, nonna Pina, had brought a steaming dish to the table, insisting I try “just one.” Of course, I had three. That was the day I discovered that zucchini, when treated with care and a touch of tradition, can become the soul of an entire meal.

A coastal tradition wrapped in green

Liguria, that sliver of Italy squeezed between mountains and sea, has always been resourceful. Its cuisine is proof: simple ingredients, intense flavors, nothing wasted. Zucchine ripiene alla ligure—Ligurian-style stuffed zucchini—perfectly embody this spirit.

Unlike the meatier versions found in central Italy, Ligurian stuffed zucchini are often filled with a delicate blend of tuna, anchovies, capers, and herbs. The flavor is unmistakably Mediterranean: salty, herby, umami-rich. The addition of toasted pine nuts and Parmigiano Reggiano gives it texture and depth, while eggs and stale bread soaked in milk bind it all together in a creamy, satisfying filling.

Each bite is a blend of sea breeze and mountain air.

Where to taste them in Italy

If you're visiting Liguria, head to the towns of Camogli, Portovenere, or Finale Ligure—charming seaside villages where local trattorias still prepare this dish the old-fashioned way. Look for family-run places with handwritten menus. That’s where the magic happens.

Even better? Time your trip for a local sagra, a village food festival. In places like Civezza or Dolceacqua, you'll often find zucchini as the centerpiece of celebrations during the summer months.

And if you're passing through Genoa, make a stop at Eataly Genova, where Ligurian specialties—including stuffed vegetables—are prepared daily with high-quality regional ingredients.

Want to try them at home? Here's a simple version

You don’t need a Ligurian grandmother to enjoy these at home. Here's a simplified version that keeps the heart of the dish intact:

Ingredients (for 4 servings):

• 4 medium zucchini
• 1 can of tuna in olive oil (150 g), drained
• 2 anchovy fillets
• 1 small onion, finely chopped
• 2 eggs
• 1/3 cup milk
• 2 slices stale bread, cubed
• 2 tablespoons pine nuts
• 2 tablespoons grated Parmesan
• 1 tablespoon capers, rinsed
• Olive oil, pepper, and thyme to taste
• Breadcrumbs for topping

Steps:

1. Boil the zucchini whole for 5–6 minutes. Cool in ice water, then halve lengthwise and scoop out the flesh.
2. In a pan, sauté onion and anchovies in olive oil. Add zucchini flesh and cook briefly.
3. Toast pine nuts in a dry pan.
4. Soak bread cubes in milk.
5. In a food processor, blend tuna, pine nuts, capers, and soaked bread until smooth.
6. Mix with the zucchini mixture, add Parmesan, beaten eggs, thyme, pepper, and a spoonful of breadcrumbs.
7. Fill zucchini halves with the mixture, sprinkle with breadcrumbs, and bake under the broiler at 250°C (480°F) for about 10 minutes until golden.

Why it’s more than just a recipe

Stuffed zucchini in Liguria aren't just a dish—they’re an emblem of a way of life: one that values frugality, flavor, and time shared around the table. Preparing this dish connects you to generations of cooks who knew how to make a little go a long way, turning pantry staples into a coastal masterpiece.

So next time you're craving something wholesome and deeply Italian, skip the pasta and give zucchine ripiene alla ligure a try. You might just find yourself dreaming of that olive grove, too.

Want to explore more Ligurian flavors?
Try our post on pesto genovese or discover the humble magic of focaccia di Recco.