Stuffed Large Zucchini Rings. They are a truly amazing, flavorful, and impressive main dish.
Perfect to serve to impress your guests with a preparation that is different from the usual, unique yet simple at the same time.
These are large round zucchinis cut into slices filled with meatball mixture, and they emit a fragrance that is indescribable!
The preparation of this dish is actually much simpler than you might think, but the final result is truly amazing.
There are many possible variations to realize this dish since you can replace some ingredients with others or enrich it with other vegetables as you like.
The large zucchinis stuffed with meat should be prepared in advance and cooled at room temperature because they are even better when warm. You can use any meat you prefer, if you use minced pork they turn out even tastier. I was out of it and prepared them with mixed mince, but we devoured them just the same. You can season the meat as you prefer, and if you are indulgent, you can add a nice piece of cheese at the end of cooking to make them stringy. Let’s see how to prepare them together!
I cooked them in a pan simply because we were about to eat in the kitchen soon, and if I had turned on the oven, it might have gotten a bit warm.
This dish can be cooked either in a pan, in a traditional oven, or in an air fryer: all three methods are described in the recipe.
They are much lighter, and you won’t have difficulty turning them because there won’t be any need! Moreover, you can also sprinkle them with parmesan and create a nice crust, which is always welcome!
The aroma is indescribable.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 611.99 (Kcal)
- Carbohydrates 34.99 (g) of which sugars 2.91 (g)
- Proteins 25.44 (g)
- Fat 41.89 (g) of which saturated 14.25 (g)of which unsaturated 18.09 (g)
- Fibers 3.15 (g)
- Sodium 1,803.96 (mg)
Indicative values for a portion of 220 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
Stuffed Large Zucchini Rings
- 3 round zucchinis (large)
- 14 oz mixed ground meat
- 2 egg (eggs)
- 5.3 oz stale bread (crumb only)
- 1.8 oz parmesan
- to taste parsley
- salt
- pepper
- extra virgin olive oil
- to taste breadcrumbs
- to taste nutmeg
Tools
Stuffed Large Zucchini Rings
- Bowl
- Air Fryers
- Pan
Steps
Stuffed Large Zucchini Rings
As a first step, wash, dry, and cut the zucchinis into thick slices about 1.5 or 2 inches thick, creating rings
Do not discard the inside of the zucchinis as we will use it for the filling later.
In the meantime, soak the bread in water (for a lighter version) or if you prefer, in milk.
Squeeze it well.
In a bowl, add the meat, the eggs, the parmesan, the salt, the pepper, and the nutmeg.
Add the chopped parsley and the chopped zucchini interior, and mix.If the filling is too mushy, add 1/2 tablespoons of breadcrumbs.
Stuff the zucchini rings with the meat mixture.
Cooking in the pan. Cook the zucchini rings for 5/7 minutes per side.
On low flame.
Once cooked, turn off the flame and let the zucchinis rest for 10 minutes, then serve.
Cooking in the air fryer. Place them in the air fryer basket, drizzle with a bit of extra virgin olive oil, and cook at 356°F for about 25/30 minutes.
Cooking in a ventilated oven (374°F for about 17/20 minutes)!
Always check both the oven and the air fryer as cooking times may vary.
The cooking time may also vary based on the size of the rings.
Enjoy your meal.
Tips
The stuffed zucchini rings can be stored in the fridge for 2 days, well sealed in an airtight container. I recommend heating them up or leaving them at room temperature for a while before consuming.
You can also skip the parmesan and substitute it with pecorino.
If you enjoyed this recipe, click on many stars, thank you very much.
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