Delicious and tasty stuffed zucchini with meat. The recipe I’m going to share with you today features my beloved zucchini with a minced meat filling, making it a flavorful and tasty second course. Thin zucchini slices with a rich and delicious filling similar to the one I use for making meatballs. I formed zucchini rolls and coated them first in batter and then in breadcrumbs. I baked them simply in the oven, but if you prefer, you can also fry them or cook them in an air fryer. A zucchini recipe that even conquered the little one in the house who doesn’t like zucchini, but prepared this way, they are truly delicious. If you like zucchini, or even if you don’t love them too much, I recommend you try this recipe immediately. Let’s hurry to the kitchen and prepare the zucchini rolls together

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: For 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

336.24 Kcal

calories per serving

Info Close

Energy 336.24 (Kcal)
Carbohydrates 22.10 (g) of which sugars 1.04 (g)
Proteins 14.71 (g)
Fat 21.36 (g) of which saturated 7.42 (g)of which unsaturated 10.96 (g)
Fibers 2.61 (g)
Sodium 897.26 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Stuffed Zucchini with Meat

14 oz zucchini
10.5 oz mixed minced meat
1.4 oz grated Parmesan cheese
2.1 oz crumb (of bread)
1 egg
1 bunch parsley
to taste salt
1 pinch pepper
cup water (cold)
2.8 oz flour
2.1 oz breadcrumbs
to taste extra virgin olive oil

What You Need

Vegetable Peeler
Baking Tray

How to Prepare Baked Zucchini Rolls

Wash the zucchini, trim the ends, and using a vegetable peeler or a mandolin, slice them thinly lengthwise. Meanwhile, prepare the filling: mix the minced meat in a bowl with a pinch of salt, a pinch of pepper, the grated Parmesan cheese, and the crumbled bread.
Mix first with a fork and then with your hands. Lay the zucchini slices on the work surface. Take a small ball of filling as if it were a small meatball and place it on a zucchini slice.
Roll up to form a zucchini roll. Prepare all of them in the same way. Prepare the batter. Pour the cold water into a bowl and add the flour gradually, stirring to avoid lumps.
You should obtain a smooth and dense batter. Pour the breadcrumbs into a bowl. Using kitchen tongs, dip the zucchini rolls into the batter, drain them, and then roll them in the breadcrumbs on all sides.
Place them on a baking tray lined with parchment paper as you prepare them. Drizzle with some extra virgin olive oil on top and bake them in a preheated oven at 375°F in static mode for 20-25 minutes.
See you tomorrow with a new recipe, a hug, Loredana