Stuffed zucchini in a pan with tomato: an easy, quick, and light main course, perfect even in summer!
Stuffed zucchini are a timeless classic, but today I want to tell you my version: they are cooked in a pan, like sautéed ones, without the need for an oven and without complications. A genuine and very simple main course to prepare: just hollow out the zucchinis, mix all the ingredients, arrange them in the pan, and let them cook. In less than half an hour, they will be ready… and what a smell!
Perfect even for the warm season, you can take them to the beach, on a day trip, or enjoy them on the terrace with a nice piece of fresh bread: they also keep very well at room temperature and are always good.
To hollow out the zucchinis, you don’t necessarily need a special tool: I use a simple kitchen knife, making gentle circular motions. And the pulp? Nothing is thrown away! Set it aside: you can use it for other delicious recipes and zero waste.
Before moving on to the recipe, I also remind you
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 291.99 (Kcal)
- Carbohydrates 14.07 (g) of which sugars 0.62 (g)
- Proteins 23.69 (g)
- Fat 16.55 (g) of which saturated 3.49 (g)of which unsaturated 4.02 (g)
- Fibers 2.77 (g)
- Sodium 469.00 (mg)
Indicative values for a portion of 246 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
- 6 zucchini (medium/large)
- 2 oz bread
- 1/4 cup milk (or water)
- 9 oz ground pork
- 9 oz ground beef
- 2 eggs
- salt
- chili pepper
- parsley
- 2 cloves garlic
- pepper
- 1 tbsp grated Parmesan cheese
- 1 lb 5 oz g tomato pulp
- 1 drizzle extra virgin olive oil
Tools
- 1 Corer
- 1 Pan
Preparation
Let’s start the preparation by soaking the bread in the milk, letting it soften well. Meanwhile, we wash the zucchinis, remove the ends, and hollow out the inner pulp using a corer or a simple kitchen knife. Try to remove as much pulp as possible, but be careful not to pierce the zucchinis.
After cleaning all the zucchinis, we move on to preparing the filling. In a bowl, put the ground meat, add the well-squeezed bread, and crumble it directly over the meat. Then add a pinch of salt, pepper, chopped parsley, a clove of garlic cut into pieces, the grated Parmesan cheese, and two eggs. Mix everything with your hands until you obtain a homogeneous mixture. With the meat-based mixture, fill our zucchinis. You can do this easily using your fingers to push the mixture inside well, or, if you prefer, you can help yourself with a teaspoon or even with a piping bag without a nozzle: this will make it even easier and faster.
As you fill the zucchinis, arrange them directly in a large pan. Once all are completed, pour the tomato pulp, add a bit of water, adjust the salt, add a pinch of chili pepper, and a drizzle of extra virgin olive oil. Cover with the lid and bring to the heat. Bring to a boil over high heat, then slightly lower the heat and let it cook for about 30 minutes.
Halfway through cooking, gently turn the zucchinis to cook them evenly, being careful not to break them. If the sauce reduces too much during cooking, add a bit of water; if instead, it is too liquid, continue cooking without a lid to thicken it.
With the leftover mixture, you can form small meatballs and cook them directly with the zucchinis: they will be even tastier!
NOTES
If you have leftovers, you can store them in the fridge for a couple of days: they are even better the next day!
If you like, you can also add a bit of smoked cheese or provolone inside for a melty filling.
I used mixed meat, but beef or turkey works fine as well.
If you like, you can add a few fresh basil leaves at the end of cooking: guaranteed aroma and flavor!
And with the sauce? Don’t forget the bread… because scooping up is a must!
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can stuffed zucchini be frozen?
Certainly! Once cooked and cooled, you can freeze them in an airtight container. When ready to eat, let them thaw in the fridge and then heat them in a pan or microwave.
What type of zucchini to use?
Classic long zucchinis are perfect. If you find those slightly wider and plumper, even better: they will be easier to fill.
