Roman Style Zucchini Stuffed with Meat in Tomato Sauce is certainly a great dish, I would say unique, if accompanied by carbohydrates such as simple bread.
They cook quickly and can be eaten at room temperature: therefore ideal even during the warmer period.
For this reason, they are also suitable for standing dinners, a brunch, and even for a picnic. I love them cold, straight from the fridge.
I usually cook them in the evening because they taste better the next day, and they can be reheated if you prefer them hot.
Be careful not to set too much bread on the table, as the sauce is so good it will tempt you.
I find that Roman-style zucchinis are the best type for this recipe, but if you can’t find them, use whatever you can get.
This is a type of zucchini, which can be found on the market almost all year round.
If you love zucchinis, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 6 large Roman-style zucchinis
- 0.77 lbs ground beef and pork
- 3.5 oz Parmesan cheese
- 2.82 oz stale bread
- 1 clove garlic
- 1 bunch chopped parsley
- 1 large egg
- 14 oz tomato pulp
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Pan
- 1 Bowl
- 1 Scooper
Preparation
Place the ground meat in a bowl and open it with your hands. Add the salt, finely chopped garlic, and chopped parsley.
Also add the Parmesan, grated bread, egg, mix all the ingredients well and let them rest while we deal with the zucchinis.
Wash the zucchinis thoroughly, dry them, and cut them into two or three parts depending on the length. I prefer to make them into more pieces so they cook faster, and also because they are easier to handle. With a zucchini corer, gently remove the inside of the zucchini, but don’t throw away the scraps as they may be useful for other preparations.
Place a clove of garlic inside a high-sided non-stick pan, and also add the stuffed zucchinis. Sauté over medium-high heat for about 8/10 minutes, turning them at least once or twice, until they are a bit browned.
Pour the tomato pulp over them but without adding more water, season with salt, and stir to distribute the tomato well. Cover with a lid and finish cooking this way.
Turn the zucchinis from time to time and cook over medium heat for about 30 minutes.
Serve our Roman Style Zucchini Stuffed with Meat in Tomato Sauce, very hot, at room temperature or even cold from the fridge during the hottest days of the year, because in any case, they will be delicious.
Tips and Variations:
You can keep the stuffed zucchinis in the fridge for at least two days, but put them in containers with airtight closures, whether glass or ceramic.
When I decide to make them, I prepare more than these amounts so I can store them and pull them out when I know I won’t have time to cook.
Once cooked, I divide them into portions and freeze them in appropriate containers: glass or steel.
Always remember to thaw foods slowly in the fridge, never at room temperature.
If you don’t have space in the freezer, you can preserve them as you would for artichokes in oil.
For a safe procedure, I recommend reading my article: Homemade Preserves.
For a safe procedure, I recommend reading my article: Homemade Preserves.
