Round stuffed zucchini are one of those dishes I make when I have bread to finish and some sliced meats in the fridge. Nothing complicated, but you end up with a complete, simple and very practical dish.
It’s also one of those recipes you can easily adapt, changing the filling based on what you have. Here I leave you the version I make most often, with a soft and tasty filling.
If you also hate throwing away stale bread, try also:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
In my opinion round zucchini have only one destiny: to be filled.
They’re really made for that, and in fact it takes very little to make a complete dish without having to invent too much.
Here I made a simple filling, starting from stale bread and adding what I had in the fridge. It’s one of those practical “clear-the-fridge” preparations, like the vegetarian meatballs or other recovery recipes you’ll find on the blog.
The result is a soft, flavorful filling, and zucchini that cook by themselves while you do something else. Dinner solved without complications.
- 6 round zucchini
- 3.5 oz cooked ham
- 1.8 oz mortadella
- 1 white onion
- to taste breadcrumbs
- 1.5 cups stale bread
- to taste salt
- to taste extra virgin olive oil
- 3 tablespoons grated Parmesan cheese
Tools
For this recipe you need a few tools, but some are useful to work on the zucchini without damaging them
- Melon baller
- Plate crisp
Procedure
Follow the steps in order: first prepare and pre-cook the zucchini, then move on to the filling and the final bake.
Cut off the “cap” of the zucchini and, with a teaspoon or a scoop, hollow out the inside.
Be careful not to break them and leave a little edge. Set the pulp aside.
Scoop carefully, avoiding piercing the skin.
Lightly salt the inside of the zucchini and cook them to soften.
To avoid plant juices pooling, place them upside down on a baking tray.
Cook with the crisp function for 7 minutes or in the oven at 320 °F for 15 minutes. Then turn off and let rest.
Meanwhile peel and chop the onion, sauté it and then add the zucchini pulp.
Cook for 5 minutes, adding salt sparingly since the cured meats are already flavorful.
Coarsely chop the cooked ham and mortadella, add the Parmesan, then combine with the zucchini mixture and mix well.Dry the zucchini with a bit of kitchen paper, then stuff them with the filling.
If you have leftover filling, you can place it next to the zucchini.
Add a bit of breadcrumbs on top, a drizzle of oil and bake.
Bake at 356 °F for at least 25 minutes, or until a golden crust forms on top.
Turn off and let rest at least 10 minutes before serving.If you happen to buy ingredients in abundance, you can keep them longer using a vacuum sealer.
Here you can find my review of the Cevillae A1 vacuum sealer
Storage
You can store round stuffed zucchini in the refrigerator for 2-3 days, sealed in an airtight container or well covered.
To reheat them, put them back in the oven for a few minutes at 356 °F until they’re hot. Avoid the microwave if you want to keep the surface slightly crispy.
If you want to get ahead, you can also prepare them in advance and bake them, then store them already cooked and reheat them when needed.
FAQ (Questions and Answers)
Can I make them in advance?
Yes, you can prepare and bake them in advance, then store them in the refrigerator. When it’s time to serve, simply reheat them in the oven for a few minutes.
Can I freeze round stuffed zucchini?
Yes, but it’s better to do so after cooking. Let them cool completely, then freeze. When you want to use them, thaw in the refrigerator and reheat in the oven.
Can I use other cured meats?
Of course, you can replace cooked ham and mortadella with what you have: for example speck, salami or even just prosciutto.
Can I make them vegan?
Yes, you can adapt the recipe to a vegan version by removing the cured meats and cheese.
You can replace them with sautéed vegetables (such as eggplant or peppers), olives, capers or mashed legumes to still obtain a tasty filling.
Soaked bread already helps bind the mixture, so no additional ingredients are necessary.Can I cook them in an air fryer?
Yes, you can also cook round stuffed zucchini in an air fryer.
Set it to 356 °F and cook for about 15-20 minutes, checking the cooking as times may vary depending on the model and the size of the zucchini.
They should be soft inside and nicely browned on top.
