Stuffed Zucchini with Meat in Sauce
This stuffed zucchini with meat recipe is an ancient Neapolitan recipe that has been prepared in my family for generations.
These stuffed zucchini with meat in sauce, baked in the oven, are truly tasty and easy to prepare.
A very versatile dish, as these stuffed zucchini with meat can serve as an appetizer, side dish, main course, and even a standalone meal.
If you skip the breadcrumbs (optional), it is also a gluten-free dish.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients for Stuffed Zucchini with Meat in Sauce
- 4 zucchini (15-20 cm long, straight and regular)
- 250 mixed ground meat
- ml extra virgin olive oil
- ml dry white wine
- 1 package peeled tomatoes (I use Cirio finely chopped 400 g)
- 10 g fine salt
- to taste black pepper (optional)
- to taste breadcrumbs (optional)
- to taste basil (optional)
Tools
- Bowl
- Cutting Board with 2 trays for waste and collection
- Mezzaluna with 2 blades
- Corer
- Spoon
- Baking Tray
Steps for Stuffed Zucchini with Meat in Sauce
First, wash the zucchini, drain them, and cut them in half lengthwise. To hollow them out, I used a corer and then a spoon (NOT a knife, because you risk piercing the zucchini).
Collect the scooped-out inner pulp in a bowl and then chop it into small pieces with a mezzaluna.
Take a pan, heat the oil, and add the ground meat and pepper, sauté for 5 minutes on high heat, deglaze with dry white wine.
Then, add the chopped zucchini pulp, cook on high heat for another 5 minutes to let the flavors blend, and finally, add the tomato, salt, pepper, and basil (optional).Cook everything for another 20 minutes on low heat.
Then let the meat mixture cool completely.
Once cooled, salt the hollow interior of the zucchini (only when ready to stuff, otherwise they release water) and fill them with the prepared filling.
Take a baking tray about 13×10 inches, grease it with a little extra virgin oil, and arrange the stuffed zucchini, sprinkle the surface with a little oil and cover with breadcrumbs.Finally, bake the zucchini at 350°F for about 40 minutes.
Serve the stuffed zucchini warm, let them rest for at least 15 minutes (but they’re so tasty, they’re good cold too).
Accompany the dish with a fresh salad or (arugula) and wood-fired baked bread (in Naples it’s called “pane cafone”).
Shopping Tips !!!
This handy cutting board with two side trays incorporated (one for scraps and one for collection).
I am very satisfied with this double-blade mezzaluna for quickly and effortlessly chopping vegetables, herbs, chocolate, nuts, etc.
FAQ (Questions and Answers)
How to store stuffed zucchini?
Stuffed zucchini with meat can be stored in the fridge for one day if still raw; or cooked, for up to 2 days. They can also be frozen.
