Recipe: Sartène-style Zucchini from Corsica: The Recipes »

By local expert Nicolas Stromboni

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<i>Corsica: The Recipes</i> By Nicolas Stromboni

Corsica: The Recipes By Nicolas Stromboni [©Smith Street Books ]

Sartene-style zucchinis from <i>Corsica</i> by Nicolas Stromboni


Nicolas Stromboni transports you to Corsica, the island where both Italian and French influences are felt in the atmosphere, the people and of course, the food.

Along with glorious photography, there are more than 80 recipes, all designed for you to dish up at home and take you across the country with its amazing geography and food.

Corsica is a Mediterranean island with an incredibly rich food culture that remains relatively unexplored by those outside Europe. This book may change all that! Corsica: The Recipes not only shares the food but relates the stories of the characters who live and work there.

This delicious recipe was contributed to the book by Annie Stromboni. She writes:

The zucchini can be accompanied by an onion-rich tomato purée. My mother used to do this and it was very good. Another version is also interesting, although far more fattening: sprinkle sugar into a lightly oiled frying pan, and use it to caramelise and crisp up the zucchini. The vegetable will be crunchy, lightly cooked, and the whole will be the ideal companion for the creaminess of the smoked and spicy stuffing.

Smoked brocciu is really the key to this recipe. Before making this dish, pay a visit to your cheese-seller to order it. Personally, I like to keep my smoked brocciu in the freezer.

Sartène-style Zucchini

Equipment: a steamer, a bowl, a colander, an ovenproof dish

Ingredients (serves 6)

  • 9 zucchini (courgettes)
  • 500 g (1 lb 2 oz) smoked brocciu cheese or smoked ricotta, finely diced
  • a few slices cooked leftover ham, finely chopped
  • 2 slices vuletta, finely chopped
  • ½ garlic clove, chopped
  • 2 parsley sprigs, chopped
  • 1 slice crustless breadsoaked in milk
  • 2 eggs
  • salt and black pepper
  • dried breadcrumbs


Halve the zucchini lengthways and steam for 4 minutes.

Drain on a clean tea towel (dish towel), flesh side down, until cool.

Combine the brocciu, ham, vuletta, garlic, parsley, soaked bread and eggs in a bowl.

Remove the flesh from the zucchini and drain it for a few minutes in a colander, reserving the skins. Mash the zucchini flesh with one-third of the stuffing, then mix into the remaining stuffing. Season with salt and pepper and mix well. Refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F).

Stuff the zucchini skins so they have a slight dome, sprinkle with breadcrumbs and bake for 20 minutes.

To drink: a three- to four-year-old white from Castellu di Baricci.

This recipe from Corsica: The Recipes by Nicolas Stromboni is reproduced with the kind permission of the publishers/distributors.

Read more on Corsica here »

Corsica  – The Recipes by Nicolas Stromboni is published by Smith Street Books (Melb,Oct 2017; Hb; 308pp; RRP A$59.99) and is distributed in Australia and New Zealand by Simon & Schuster.

It is available in good bookshops and can also purchased online via »


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September 23rd, 2018
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