The Roman Zucchini Stuffed with Meat and Tomato is certainly a great dish, dare I say unique, if accompanied by carbohydrates such as simple bread.
They cook quickly and can be eaten at room temperature: ideal even for the warmer period.
For this reason, they are also suitable for stand-up dinners, a brunch, and even a picnic. I love them even cold, just out of the refrigerator.
Usually, I cook them in the evening because the next day they are definitely tastier and can still be reheated if you prefer them hot.
But be careful not to put too much bread on the table because the sauce obtained is so good that it will tempt you.
I find that Roman zucchini is the best type for this recipe, but if you can’t find them, use whatever you can get.
They are a type of zucchini that can be found almost all year round.
If you love zucchini, don’t miss the next recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 6 large Roman zucchini
- 12 oz ground beef and pork
- 1 cup Parmesan cheese
- 3 cups stale bread
- 1 clove garlic
- 1 bunch chopped parsley
- 1 large egg
- 14 oz tomato pulp
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Corer
Preparation
Put the ground meat in a bowl and break it apart with your hands. Add salt, finely chopped garlic, and chopped parsley.
Also add the Parmesan, breadcrumbs, and egg, mix all the ingredients well and let them rest while we prepare the zucchini.
Wash the zucchini thoroughly, dry them, and cut them into two or three parts depending on their length. I prefer to make them in more pieces so they cook faster and are also easier to handle. Use a zucchini corer to gently remove the inside of the zucchini, but don’t throw away the scraps as they may be useful for other dishes.
Place a clove of garlic inside a high-sided non-stick pan, and add the stuffed zucchini. Sauté over medium-high heat for about 8/10 minutes, turning them at least once or twice, until they have browned a little.
Pour the tomato pulp over them without adding any extra water, adjust the salt, and stir to distribute the tomato well. Cover with the lid and finish cooking this way.
Turn the zucchini occasionally and cook over medium heat for about 30 minutes.
Serve our Roman Zucchini Stuffed with Meat and Tomato, piping hot, at room temperature, or even cold from the fridge during the hottest days of the year, because they will be delicious anyway.
Tips and Variations:
You can store the stuffed zucchini in the fridge for at least two days, but place them in airtight containers, whether glass or ceramic.
When I decide to make them, I plan for quantities greater than these doses to be able to store them and pull them out when I know I don’t have time for cooking.
Once cooked, I divide them into portions and freeze them in appropriate containers: glass or steel.
As always, I remind you to thaw foods slowly and inside the refrigerator, never at room temperature.
If you don’t have space in the freezer, you can preserve them as you would, for example, with artichokes in oil.
For a procedure done safely, I recommend reading my article: Homemade Preserves.
For a procedure done safely, I recommend reading my article: Homemade Preserves.
