Roman-style stuffed zucchini are a rich and indulgent main course: very tender with a flavorful meat center, wrapped in a creamy, delicious sauce. Use Romanesco zucchini, which are sweet, tender and not very watery.
A simple, wholesome and super tasty dish, perfect for bringing the full flavor of genuine Roman cooking to the table with easy-to-find ingredients.
This recipe for meat-stuffed zucchini cooked in the pan in sauce is one of the most loved: soft inside and full of a tasty filling made of meat, bread, eggs and Mediterranean aromatics.
Ideal as a complete main course, but also perfect for a Sunday lunch, a family dinner or to prepare in advance.
If you’re looking for an easy recipe for stuffed zucchini, traditional but with that homely touch that warms the heart, you’re in the right place. Here you’ll learn how to get soft, tasty Roman-style stuffed zucchini, just like grandmothers used to make, with all the tips for a perfect result.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4 Servings
- Cuisine: Italian
Ingredients
- 8 Romanesco zucchinis (Large enough to be stuffed)
- 11 oz mixed ground meat (Pork and veal)
- 1 slice bread
- 1 egg
- 2 tbsp grated Parmesan cheese
- to taste salt
- 3 1/8 cups tomato passata
- 1 clove garlic
- to taste fresh basil
- 2 tbsp extra virgin olive oil
Passaggi
Wash the zucchinis, cut off both ends and, if they are too long, cut them in half. Hollow out the inside with a corer suitable for zucchinis or, alternatively, with a knife, taking care not to break the skin: they should remain intact on the outside.
Finely chop half of the extracted pulp, while keeping the rest to use later in a savory tart or a soup.
Prepare the filling: in a bowl place the ground meat, the egg, salt, the grated cheese, the bread soaked and squeezed, and the chopped zucchini pulp.Work all the ingredients with your hands until you obtain a homogeneous mixture. Use it to fill the zucchinis; if any filling remains, form meatballs to cook together with the zucchinis in the sauce.
In a large pan, heat the oil and brown the garlic, then remove it and add the stuffed zucchinis. Cook them, turning them several times for about 7-8 minutes, using tongs to avoid breaking them.
Pour the tomato passata into the pan and a little water. Add the basil and adjust the salt. Stir and cook over low heat with the lid on for about 35-40 minutes.
Serve the zucchinis hot, but they’re also delicious cold: they stay as tender as when freshly made!
… Vane’s tips
You can add pieces of scamorza cheese in the filling for an even more indulgent, melty result!
The sauce from the stuffed zucchinis is delicious for dressing pasta as well—try it!
