The meat stuffed zucchini is a simple and wholesome main course, perfect for the whole family.
The ingredients are few and easy to find: zucchini, beef, ricotta, eggs, and marjoram.
A recipe that tastes like home, light yet full of flavor.
If you can, choose lean ground beef.
A well-drained ricotta (helps with texture).
Fresh marjoram if possible: it makes a difference.
And once the dish is ready, a drizzle of raw EVO oil before serving.
If you love this vegetable, I leave you with some more delicious ideas to draw inspiration from, for other easy and tasty recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients
- 1 1/2 lbs zucchini
- 7 oz beef
- 3 1/2 oz ricotta
- 1 egg
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- to taste marjoram
- 1 oz grated parmesan cheese
- to taste breadcrumbs
Tools
Below is the list of tools I used to make the recipe.
For some of these, you will find a clickable Amazon icon, so you can purchase them directly from here if you wish.
- 1 Teaspoon
- 1 Baking sheet
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Pan
Steps
Wash the zucchini, remove the ends and cut them in half lengthwise.
Add a little salt and place them to cook on a baking sheet lined with compostable parchment paper.
When the pulp is soft, take them out of the oven and as soon as they cool down, carefully scoop them out with a teaspoon, saving the pulp.
Finely chop the onion and let it soften in a pan with a drizzle of extra virgin olive oil, water, and salt.
I try to brown as little as possible in my recipes and I assure you, everything turns out well just the same.
Add the ground beef and let it cook briefly, stirring to keep it tender.
Turn off the heat and let it cool, then incorporate the well-drained ricotta, egg, marjoram, cooked zucchini pulp, grated parmesan cheese, salt, and pepper (if desired).
Stuff the zucchini with the prepared filling and place them in a lightly oiled baking dish or covered with compostable parchment paper.
Bake in a static oven at 350°F for about 25 minutes, until they are slightly golden on the surface.
Let them rest for a few minutes before serving.
They are excellent hot or warm, and they are even better the next day.
Storing Meat Stuffed Zucchini
Place the stuffed zucchini in an airtight container.
They keep well for 2–3 days.
Before serving, you can briefly reheat them in the oven or microwave to keep them soft.
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