Sometimes the garden surprises us… like that zucchini that grew a bit too much, picked directly by my mom from the garden. Instead of leaving it unused, I decided to turn it into a tasty and simple dish: oven-baked stuffed zucchini with meat and sausage.
For this easy and rustic recipe, I cut the zucchini into several parts and scooped out the pulp, keeping only the tender part, free of seeds. I then prepared the stuffing by mixing the chopped pulp with an egg, some mixed ground meat, and a fresh sausage, to make it flavorful and rich.
I placed the mixture inside the zucchini, ready to bake until golden brown.
The oven-baked stuffed zucchini are a perfect solution for a light dinner, but they can also become a rustic appetizer for a summer lunch.
The recipe is easy, economical, and a great way to reuse the large garden zucchini without waste and create a substantial dish.😀
If you have zucchini, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven, Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.6 oz mixed ground meat
- 1 sausage
- 0.7 oz Parmesan cheese
- 0.7 oz breadcrumbs + breadcrumbs for coating
- salt, oil to taste
- 1 large zucchini
- 1 egg
Tools
- 1 Oven Electrolux oven
- 1 Chopping board chopping board
- 1 Knife knives
- 1 Chopper chopper
Steps
Oven-Baked Stuffed Zucchini with Meat and Sausage: Easy Recipe
To prepare the oven-baked stuffed zucchini with meat and sausage, start by washing and trimming the ends of the zucchini. Cut it into slices.
Remove the pulp, chopping it and eliminating the seedier parts.
In a bowl, combine the mixed ground meat, sausage, chopped pulp, breadcrumbs, egg, cheese, and salt. Mix well and fill the slices.
Coat the stuffed zucchini in breadcrumbs and place them in a baking dish with a drizzle of oil.
Bake them in the oven at 356°F for about 30 minutes.
The oven-baked stuffed zucchini with meat and sausage are ready!
