Among the versatile vegetables I use in many recipes are zucchini. I really like them, also because I can get creative in the most varied preparations: from main courses, to second courses, to side dishes, to appetizers, they add an extra touch to a huge number of dishes. A classic of Italian cuisine is Meat Stuffed Zucchini, this is my version!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs Zucchini (I used both trombetta and classic green ones)
- 1.8 oz Onions (1 small onion)
- 14.1 oz Tomatoes (about 2 tomatoes)
- 7.1 oz Pork meat
- 5.3 oz Pork sausage
- 2 tbsps Grated Parmigiano Reggiano
- 1.4 oz Grated Emmentaler
- 5 pinches Fine salt
- 1 pinch Ground black pepper
- to taste Olive oil
Tools
- Corer
Preparation
Wash the zucchini, cut them in half lengthwise, and remove the inner part using a small corer.
Put the filling in a mixer and blend until finely chopped.
Do the same with the tomatoes: wash them, peel them, remove the seeds, and blend them until fully pureed.
Also, put the cleaned onion in the mixer and chop it finely.
In a large pan, add the olive oil, onion, chopped zucchini insides, pureed tomatoes, sausage (skinned), ground meat, and cook for about 20 minutes.
Adjust with salt and pepper, add the Parmigiano, and cook for another 5 minutes until all ingredients are well mixed and cooked.
The mixture should be slightly dry, otherwise, it would be difficult to fill the zucchini as it would leak.
Let the mixture cool slightly, then fill the hollowed zucchini with this mixture.
Top with grated Emmentaler.
Some I closed, others I left open, to use all the filling.
On a baking tray covered with parchment paper, place the zucchini and bake the open ones for about 25/30 minutes, the closed ones for about 40/45 minutes.
Tips/Suggestions
I used both classic zucchini and trombetta ones, you can use whichever you prefer, the only difference is that trombetta are drier.
Make sure to thoroughly remove the inside of the zucchini: the thinner the skin, the easier they will cook.
When you add the sausage and ground meat to the zucchini, try to mash them well with a fork so they blend better with the rest of the mixture.
Closed zucchini require a few more minutes of cooking: if you see the bottom browning, you can move the tray higher or turn them upside down.
If you enjoyed the Meat Stuffed Zucchini, try other zucchini recipes:
Collection: “Recipes with zucchini”
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