Stuffed Zucchini with Meat in Sauce
This stuffed zucchini with meat is an ancient Neapolitan recipe that has been prepared in my family for generations.
These stuffed zucchini with meat in sauce, baked in the oven, are really tasty and easy to prepare. A very versatile dish, as these stuffed zucchinis can serve as an appetizer, side dish, main course, and even a one-dish meal.
If you omit the breadcrumbs (optional), it is also a gluten-free dish.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 311.41 (Kcal)
- Carbohydrates 7.19 (g) of which sugars 1.71 (g)
- Proteins 8.12 (g)
- Fat 28.26 (g) of which saturated 6.50 (g)of which unsaturated 7.68 (g)
- Fibers 2.20 (g)
- Sodium 1,037.74 (mg)
Indicative values for a portion of 100 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 Stuffed Zucchini with Meat in Sauce
- 4 zucchini (about 6-8 inches long, straight and regular)
- 250 mixed ground meat
- 7 tbsp extra virgin olive oil
- 5 tbsp dry white wine
- 1 can peeled tomatoes (I use Cirio finely chopped pulp 14 oz)
- 1.5 tsp fine salt
- to taste black pepper (optional)
- to taste breadcrumbs (optional)
Tools
- Bowl
- Cutting Board with 2 integrated trays for waste and collection
- Mezzaluna with 2 blades
- Corer
- Spoon
- Baking Tray
Steps for Stuffed Zucchini with Meat in Sauce
First, wash the zucchinis, drain them, and cut them in half lengthwise. To hollow them, I used a corer and then a spoon (NO knife, because it risks puncturing the zucchinis).
Collect the scooped-out pulp in a bowl and then cut it into small pieces with a mezzaluna.
Take a pan, heat the oil, and add the ground meat, let it brown for 5 minutes on high heat, deglaze with dry white wine, add the minced zucchini pulp, cook on high heat for another 5 minutes to enhance the flavor, and finally add the tomato, salt, and pepper (optional) and cook everything for about 20 minutes on low heat.
Let the meat mixture cool, meanwhile salt the inside of the zucchinis and fill them with the prepared stuffing. Take a baking tray, grease it with extra virgin oil, place the stuffed zucchinis, sprinkle with breadcrumbs, and bake at 350°F for about 40 minutes.
Serve the stuffed zucchinis warm, let them rest for 15 minutes (but they are so tasty that they are good even cold). Accompany the dish with a fresh salad or (arugula) and wood-fired bread (in Naples it is called “pane cafone”).
Shopping Tips !!!
This cutting board equipped with two side trays (one for waste and one for collection).
I am very satisfied with this double-bladed mezzaluna for quickly and effortlessly dicing vegetables, herbs, chocolate, nuts, etc.
FAQ (Questions and Answers)
How to store stuffed zucchinis?
Stuffed zucchinis with meat can be stored in the fridge for one day if still raw; or cooked, for a maximum of 2 days. They can also be frozen.
