Stuffed zucchini with meat is one of those dishes that you can prepare in advance and bake when needed; in fact, when I made them, I also prepared some to freeze already stuffed, so this winter I can enjoy them without having to worry about the fact that seasonal zucchini are obviously not available.
Of course, if you freeze them, always do so raw; then, when you want to cook them, you should thaw them in advance and perhaps leave them on absorbent paper to collect any water. But I assure you they will still be very good.
I’m sure you will be very satisfied; thaw them slowly, stuff them, and put them in the fridge so they have a chance to absorb flavors and taste even better.
If you make any of my recipes, send me photos, and I’ll publish them on my page with your name.
So, let’s prepare these stuffed zucchini and enjoy your meal.
Approx. 380 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Stuffed Zucchini with Meat
- 3-4 medium zucchinis
- 10.5 oz mixed ground veal and pork
- 4 tablespoons breadcrumbs + 1 tablespoon for finishing
- 1 medium egg
- 1 small zucchini, blended
- 1 bunch fresh parsley
- 2 cloves garlic
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil for cooking
Preparation of Stuffed Zucchini with Meat
First, take the zucchinis and cut them into 3 pieces, then cut each piece in half and scoop out the insides. At this point, place each piece in a colander with a container underneath and salt each layer of zucchini.
Leave them salted for about 1 hour.
Drain the salted zucchinis and dry them with some paper towels if needed.
Prepare the stuffing by blending the zucchini, parsley, and garlic cloves, and mix it with the ground meat. Then add the egg, breadcrumbs, salt, pepper, and mix well until all ingredients are incorporated.
At this point, stuff the hollowed zucchinis, pressing the stuffing with your hands
….place the zucchinis on a baking tray lined with parchment paper, sprinkle the surface with breadcrumbs, and drizzle with extra virgin olive oil.
cover with foil and bake in a preheated oven at 400°F for about 30 minutes, then remove the foil and complete the cooking for about 15 minutes.
Serve hot when done.
