The stuffed zucchini with meat are a simple and genuine main dish, 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 but full of flavor.
If possible, choose lean ground beef.
A well-drained ricotta (helps with texture).
Fresh marjoram if possible: it makes a difference.
And to finish, a drizzle of raw EVO oil before serving.
If you love this vegetable, I leave you some other delicious ideas to take inspiration from, for other easy and tasty recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 1.54 lbs zucchini
- 7 oz beef
- 3.5 oz ricotta
- 1 egg
- 1 onion
- to taste salt
- to taste extra virgin olive oil
- to taste marjoram
- 1 oz grated parmesan
- to taste breadcrumbs
Tools
Below is the list of tools I used for the recipe.
For some of these, there’s also a clickable Amazon icon, so you can buy them directly from here if you’d like.
- 1 Teaspoon
- 1 Baking tray
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Pan
Steps
Wash the zucchini, remove the ends, and cut them in half lengthwise.
Add a pinch of salt and cook them on a baking tray lined with compostable parchment paper.
When the flesh is soft, remove from the oven and once cooled, gently scoop them out with a teaspoon, keeping the flesh aside.
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 sauté as little as possible in my recipes and I assure you, everything tastes just as good.
Add the ground beef and cook briefly, stirring to keep it soft.
Turn off the heat and let it cool, then incorporate the well-drained ricotta, egg, marjoram, cooked zucchini flesh, grated parmesan, salt, and pepper (if you like).
Stuff the zucchini with the prepared filling and place them in a lightly oiled baking dish or lined with compostable parchment paper.
Bake in a static oven at 356°F for about 25 minutes, until slightly golden on top.
Let them rest for a few minutes before serving.
They are excellent both hot and warm, and they are even better the next day.
Preservation of stuffed zucchini with meat
Place the stuffed zucchini in an airtight container.
They keep well for 2–3 days.
Before serving, you can briefly heat them in the oven or microwave to keep them soft.
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