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Italian Stuffed Zucchini

A delicious and hearty dish combining tender zucchini with a savory ground beef filling and rich tomato sauce, perfect for summer meals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 500 g 500 g ground beef Can substitute with ground turkey or chicken.
  • 1 piece 1 egg Helps bind the filling.
  • 1 slice 1 slice of sandwich bread (soaked in water, squeezed) This adds moisture to the filling.
  • 30 g 30 g grated Parmesan Enhances flavor.
  • 1 small clove 1 small clove garlic (finely chopped) Adds aromatic flavor.
  • 2 tablespoons 2 tablespoons chopped parsley For freshness.
  • 1 pinch 1 pinch nutmeg A subtle hint of warmth.
  • 10-12 leaves 10 to 12 chopped basil leaves For flavor.
For the Zucchini
  • 12 medium 12 medium zucchini Fresh, young zucchinis work best.
  • 1 sliced 1 sliced onion Adds sweetness when sautéed.
  • 3 tablespoons 3 tablespoons olive oil For sautéing.
For the Tomato Sauce
  • 800 g 800 g cherry tomatoes or Italian tomatoes Blended into a sauce.
  • 100 ml 100 ml white wine For depth of flavor.
  • 120 ml 120 ml water Adjusts the sauce's thickness.
  • to taste Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. Wash the zucchini, remove the ends, and cut each zucchini in half lengthwise. Hollow out the zucchini using an apple corer.
  2. In a mixing bowl, combine the ground beef, chopped garlic, parsley, grated Parmesan, nutmeg, egg, and soaked bread. Mix until well combined.
  3. Fill each zucchini half with the meat mixture, pressing it in to pack well.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent.
  2. Add the stuffed zucchini to the skillet, browning them on all sides for about 5-7 minutes.
  3. Season with salt and stir in the chopped basil leaves. Pour in the white wine and allow the alcohol to evaporate for about 2 minutes.
  4. Add water, cover the skillet, and let the zucchini simmer on low heat for 30-40 minutes until tender.
  5. Blend the cherry tomatoes with some water until smooth to prepare the tomato sauce.
  6. Once the zucchini are cooked, set them aside and pour the tomato sauce into the skillet. Let it simmer for another 15 minutes.
  7. Return the stuffed zucchini to the skillet and allow them to simmer in the sauce for an additional 10 minutes.

Notes

Serve immediately, drizzling extra sauce over the top. Pair with crusty bread or a light salad. For a vegetarian option, swap the ground beef for chopped vegetables or quinoa.