Zucchini stuffed with meat in tomato sauce
This recipe for zucchini stuffed with meat comes from an ancient Neapolitan recipe that has been prepared in my family for generations.
These zucchini stuffed with meat in tomato sauce, baked in the oven, are truly tasty and easy to prepare.
A very versatile dish, since these stuffed zucchinis can be served as an appetizer, side dish, main course, or even a complete meal.
If you omit the breadcrumbs (optional), it can also be a gluten-free dish.
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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, Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons, Spring, Summer
Ingredients for Zucchini stuffed with meat in tomato sauce
- 4 zucchini (about 6–8 inches long, straight and regular)
- 9 oz mixed ground meat (about 250 g (≈9 oz))
- 7 tbsp extra virgin olive oil (approx. 100 ml (about 3.4 fl oz))
- 5 tbsp dry white wine (about 70 ml (≈2.4 fl oz))
- 1 can peeled tomatoes (I use Cirio fine pulp 400 g (about 14 oz))
- 1 3/4 tsp fine salt (about 10 g)
- to taste black pepper (optional)
- to taste breadcrumbs (optional)
- to taste basil (optional)
Tools
- Bowl
- Cutting board with 2 integrated trays for scraps and collection
- Mezzaluna (double-bladed rocker knife) with 2 blades
- Vegetable corer
- Spoon
- Baking pan
Steps for Zucchini stuffed with meat in tomato sauce
First wash the zucchinis, drain them and cut them in half lengthwise. To hollow them out I used a vegetable corer and then a spoon (NOT a knife, because you risk piercing the zucchinis).
Collect the scooped inner flesh in a bowl and then chop it into small pieces with a mezzaluna.
Take a frying 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 over high heat for another 5 minutes to develop 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 cooled, season the hollowed interior of the zucchinis with salt (only when filling, otherwise if you wait they will release water) and fill them with the prepared stuffing.
Take a baking pan about 13×10 inches (33×25 cm), lightly oil it with extra virgin olive oil and place the stuffed zucchinis. Drizzle the surface with a little oil and sprinkle everything with breadcrumbs.Finally, bake the zucchinis at 356°F for about 40 minutes.
Serve the stuffed zucchinis warm; let them rest at least 15 minutes (but they are so tasty that they’re good even cold).
Accompany the dish with a fresh salad (arugula) and wood-fired bread (in Naples it’s called “pane cafone”).-
Buying Tips !!!
Very handy is this cutting board equipped with two built-in side trays (one for scraps and one for collection).
I find this double-bladed mezzaluna extremely sharp for quickly and effortlessly mincing 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 corresponding links.
FAQ (Questions and Answers)
How to store the stuffed zucchinis?
Zucchini stuffed 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.
