Round zucchini stuffed with meat and tomato sauce, a hug of flavors from the oven to your table!
Discover the magic of a simple yet tasty dish: our round zucchini stuffed with meat, are, a small treasure chest filled with a savory filling and wrapped in a velvety and basil-scented tomato sauce.

Cooked in the oven or in a combination microwave grill, these delights turn into an irresistible comfort food, perfect for a family dinner or a special lunch.

Let yourself be conquered by the tenderness of the zucchini, the fragrance of the filling, and the deliciousness of the sauce in which to make an unforgettable “scarpetta”.

Without frying anything, and with very little oil

Follow my step-by-step recipe and bring a triumph of Mediterranean flavors to the table!

Thought for you:

Round Zucchini Stuffed with Meat and Tomato Sauce

Difficulty: Very Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven, Microwave
Cuisine: Italian
Seasonality: Spring, Summer

413.31 Kcal

calories per serving

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Energy 413.31 (Kcal)
Carbohydrates 43.85 (g) of which sugars 9.16 (g)
Proteins 24.45 (g)
Fat 17.70 (g) of which saturated 5.03 (g)of which unsaturated 2.85 (g)
Fibers 6.23 (g)
Sodium 1,175.41 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 round zucchini
8.82 oz lean ground beef
1 egg
1 cup cup breadcrumbs (seasoned the Sicilian way, click here to see the recipe)
1.76 oz provola cheese
2.82 tbsp extra virgin olive oil
1.41 oz onion
2.2 cups tomato sauce
to taste salt
to taste basil

Round Zucchini Stuffed with Meat and Tomato Sauce

Tools

What I need to cook

1 Knife
1 Cutting Board
1 Bowl
1 Baking Pan
1 Oven

Steps

Let’s go to the kitchen to prepare

Wash the zucchini and with a knife remove the top part and set it aside as it will be used to close the zucchini once filled.
Then take a corer or a teaspoon and scoop out all the pulp, being careful not to pierce the zucchini.
set aside the collected pulp, while inside the zucchini add a pinch of salt, turn them upside down and put them in the oven at 356°F or in the microwave at maximum power for 5 minutes, after that time turn them over and repeat the operation.
take the lean ground veal out of the fridge
In a pan, put the extra virgin olive oil and chopped onion and cook for about 3 minutes, then
Take out half of the content and transfer it to the baking dish or pan and set aside,
while in the remaining part in the pan add the zucchini filling that you had scooped out earlier,
Cook for about 3 minutes then pour 100 g of tomato sauce, salt, and basil and let it cook for about 5 minutes.
Prepare the Sicilian seasoned breadcrumbs following my recipe click here
In a bowl combine the ground meat, the content of the pan, and the Sicilian seasoned breadcrumbs. Knead well. The mixture should be soft
Place a cube of provola cheese in each zucchini.
Fill with the stuffing and another cube of provola
Close each zucchini with its cap.
Now in the baking pan with half of the sauté add the rest of the tomato sauce, the zucchini, and since I had leftover filling I made some meatballs.
Transfer the baking dish to the oven and bake in the classic oven for 30 minutes with fan at 356°F, while in the microwave oven using micro-grill function at 750 watts for 150 minutes.
Here are the Round Zucchini Stuffed with Meat and Tomato Sauce ready, enjoy your meal.