Zucchini Meatloaf is a main dish that everyone loves. It’s certainly very elegant, tasty, flavorful, and ideal for a family lunch.
A simple dish that is well-balanced in flavors and textures. A tasty recipe ready in no time with a guaranteed result! Fragrant with an intense but delicate taste.
The meatloaf is light, digestible, also excellent for children, as a complete dish.
The meatloaf will be great to enjoy warm during lunch but also suitable to be eaten cold.
A valid alternative to meatloaf that allows you to use vegetables you have in the fridge that will blend perfectly with ricotta.
You can obviously vary the vegetables used according to your needs or personal tastes and you can add mushrooms, spinach, corn, green beans, artichokes, or peas.
Let’s see together how to prepare it.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Zucchini Meatloaf
- 4 zucchini (large and long)
- potato (1/2)
- 1 cup ricotta
- carrot (1)
- 1 tomato
- 4 eggs
- 3 oz emmentaler (or fontina or galbanino)
- 3 tablespoons grated parmesan
- salt
- pepper
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools
- Pan
- Loaf Pan
- Bowl
- Parchment Paper
- Mandoline
- Baking Sheet
Steps for Zucchini Meatloaf
Using a mandoline or a vegetable peeler, create long zucchini slices about 0.08-0.12 inches thick.
I used two long, plump zucchinis.
Place them on a baking sheet covered with parchment paper, lightly oil them, add a bit of salt, and bake for 3-4 minutes at 392°F, just a quick sear to make them soft enough to handle without breaking.
After 3 minutes, take them out of the oven and let them cool.
In the meantime, cook 1/2 potato depending on the size; I used one, and 1 carrot.
Separately, hard-boil 2 eggs, then peel them.
In a pan, add a little olive oil and all the leftover zucchinis cut into cubes. Cook over high heat for about 7-8 minutes, then remove from the heat.
(Let the zucchinis absorb all the water).
In a bowl, place the zucchinis that we cooked in the pan, add the cooked potato mashed with a fork.
Here’s the fun part, you can add the vegetables you want. I added a diced tomato and (some green beans I had already cooked in the fridge).
Add salt, pepper, ricotta, grated and cubed cheese.
For the cubed cheese, I had emmental, but fontina or galbanino would also work, any cheese you prefer.
Add 2 eggs and mix well.
If it turns out too soft, add two tablespoons of breadcrumbs.
Take a loaf pan, grease it with extra virgin olive oil and sprinkle a light layer of breadcrumbs.
Arrange the zucchinis all around the mold, as shown in the photo.
Add half of the filling, and, like a meatloaf, place a precooked carrot and the hard-boiled eggs in the center.
Here, it’s your choice to add whatever you like best.
Cover everything with the remaining filling.
Give the pan a few taps to settle everything. If you have leftover long zucchinis, place them on top, press down a little, and spread a drop of extra virgin olive oil and a light sprinkle of breadcrumbs.
Bake at 374°F for 35/40 minutes.
When you take it out of the oven, wait 20/25 minutes before flipping it onto a plate.
Serve warm and at room temperature.
Enjoy your meal.
Tips
You can eat it hot or cold as you prefer, it’s also excellent cold the next day, store it in the refrigerator for up to 3 days, and if you need to reheat it, cut it into slices first and then reheat it in the microwave or any oven.
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FAQ (Frequently Asked Questions)
Can I use other vegetables?
Keep the ricotta and zucchinis. The same goes for the filling, which can be chosen according to personal tastes and needs.
Do I have to use emmental cheese?
It can be replaced with other cheeses of your choice. Caciocavallo or pecorino are also excellent, for example, galbanino or fontina.
Can I use grilled zucchinis to line the mold?
Yes, of course.
