Recipe: Perfect Easy Italian Round Zucchini Stuffed with Meat

Delicious, fresh and tasty.

Easy Italian Round Zucchini Stuffed with Meat. Scoop out zucchini halves and stuff them with Parmesan cheese, pasta sauce and bread crumbs. This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini Reviews for: Photos of Italian Stuffed Zucchini.

Easy Italian Round Zucchini Stuffed with Meat
New Secret Easy Italian Round Zucchini Stuffed with Meat Free Download
Tender zucchini shells stuffed with a mixture of Italian sausage, tomatoes, zucchini and onions, then topped with Parmesan cheese. Although you can stuff any zucchini, this round variety is perfect for stuffing. I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. You can have Easy Italian Round Zucchini Stuffed with Meat using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Easy Italian Round Zucchini Stuffed with Meat

  1. It's 2 of Round zucchini (250-300 g each).
  2. It's 120 grams of Ground meat.
  3. Prepare 1/2 of Onion.
  4. It's 1 clove of Garlic.
  5. It's 1 tbsp of Olive oil (for stir frying).
  6. It's 25 grams of Grated Parmesan cheese (or other grated cheese).
  7. Prepare 25 grams of Panko (for the stuffing).
  8. It's 1 of Egg.
  9. It's 1 dash of Salt.
  10. You need 1 dash of Pepper.
  11. You need 1 dash of Peperoncino.
  12. Prepare 1 of Panko (for the topping).
  13. You need 1 tbsp of Olive oil (to drizzle on top of the panko).

This dish makes a great summer side dish for grilled or roasted meats. This Italian Sausage Stuffed Zucchini from is the best. Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner. The stuffing can have meat in it or be vegetarian, and we think a stuffed vegetable always makes a nice presentation.

Easy Italian Round Zucchini Stuffed with Meat instructions

  1. Bring a pot of water to a boil, add two large pinches of salt, put in the washed round zucchini and boil for 15 minutes. While they're cooking, chop the onion and garlic..
  2. Quickly soak the zucchini in water, cut off the stems, and scoop out the insides with a knife or spoon. Chop the scooped out part finely..
  3. They'll be really hot when you scoop them out, so be careful Also, a lot of juice will come out of the zucchini at this point, but don't throw it out. You'll use it in Step 6..
  4. Sauté the finely chopped onion and garlic in olive oil over low heat until wilted. The photos in Steps 4-8 were taken when I made it and doubled the recipe..
  5. Stir-fry the scooped out chopped zucchini and the juices, with the ground meat over low heat for 10 minutes. Season with salt, pepper and peperoncino, if you'd like..
  6. Break an egg into a bowl, and mix in the grated cheese and 25 g panko. Cool the stir-fried zucchini mixture slightly, and stir it into the bowl..
  7. Adjust the seasoning, and the filling is done. I think it tastes better well seasoned. Pre-heat the oven to 180℃..
  8. Stuff the zucchini with the filling, and sprinkle panko on the tops..
  9. Drizzle with olive oil and bake at 180℃ for about 30 minutes. Put the stem tops in the oven for the last 20 minutes..
  10. Adjust the baking time according to your oven Place the stem top caps on top and serve..
  11. It's tasty the next day, if you reheat it and eat it with consommé soup..
  12. I used 100% ground beef, but you could also use a mixture of ground beef and pork. I think you could also make this with ordinary zucchini..

Whether you're harvesting your own or buying. Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. These round zucchini, also called eight-ball zucchini, were clearly made for stuffing. Not only are they so darn cute, stuffed round zucchini also have an interesting nutty flavour For my vegan petits farcis I've replaced the meat with lentils and mushrooms and added carrot for a bit of colour.