Stuffed zucchini with meat in tomato sauce. Easy and quick Neapolitan family recipe
This stuffed zucchini with meat recipe comes from an ancient Neapolitan recipe that has been prepared in my family for generations.
These stuffed zucchini with meat in tomato sauce, baked in the oven, are really tasty and easy to prepare.
A very versatile dish, since these stuffed zucchini can serve as a starter, side dish, main course or even as a complete meal.
If you prefer them melty, you can add small pieces of fiordilatte or another melting cheese.
If you omit the breadcrumbs (optional) it becomes a gluten free dish.
You can also cook them in an air fryer: spray the surface of the zucchini with oil and set the temperature to 356°F for about 30 minutes, checking that the meat is fully cooked.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 5
- Cooking methods: Oven, Stove, Air fryer
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons, Spring, Summer
Ingredients for Stuffed zucchini with meat in tomato sauce
- 4 zucchini (about 6–8 in long, straight and uniform)
- 9 oz mixed ground meat
- 6 3/4 tbsp extra virgin olive oil
- 5 tbsp dry white wine
- 1 can peeled tomatoes (I use Cirio finely sieved pulp, 14 oz (400 g) can)
- 2 tsp fine salt
- to taste black pepper (optional)
- to taste breadcrumbs (optional)
- to taste basil (optional)
Tools
- Bowls various sizes
- Corers with serrated sharp blade
- Cutting board with 2 built-in trays for scraps and collection
- Mezzaluna very sharp double blade
- Oven pan extendable and adjustable
Steps for Stuffed zucchini with meat in tomato sauce
First wash the zucchini, drain them and cut them in half lengthwise. To hollow them out I used an apple corer and then a spoon (DO NOT use a knife, because you risk puncturing the zucchini).
Collect the inner flesh you scooped out into 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; brown it for 5 minutes over high heat, then deglaze with dry white wine.
Then add the chopped zucchini pulp, cook on high heat for another 5 minutes to add flavor and finally add the tomato, salt, pepper and basil (optional).
Cook everything for another 20 minutes over low heat.
Then let the meat mixture cool well.
Once the mixture has cooled, salt the hollowed interior of the zucchini (only at the moment of filling, otherwise if time passes the zucchini will release water) and fill them with the prepared stuffing.
Take an oven pan of about 13×10 in, grease it with a little extra virgin olive oil and arrange the stuffed zucchini, spray the surface with a little oil and sprinkle everything with breadcrumbs.Finally, bake the zucchini at 356°F for about 40 minutes.
Serve the stuffed zucchini warm, let them rest at least 15 minutes (but they are so tasty that they are good even cold).
Accompany the dish with a fresh little salad (arugula) and wood-fired bread (in Naples it’s called “pane cafone”) or prepare my air fryer bread toasts, crunchy outside and soft inside.-
Shopping Tips !!!
Very handy this cutting board equipped with two side trays (one for scraps and one for collection).
I really like this double-blade mezzaluna very sharp to quickly and effortlessly chop vegetables, herbs, chocolate, nuts, etc.
You can buy all the items I recommend above on Amazon at a great price, just click directly on the respective links.
FAQ (Questions & Answers)
How to store the stuffed zucchini?
Stuffed zucchini with meat can be stored in the refrigerator for one day if still raw; or cooked, for up to 2 days. They can also be frozen cooked.
