Stuffed Zucchini with Meat / Italian Style
Stuffed Zucchini with Meat, Italian style, nothing says Italian Summer Dinner Dish then this. A delicious meatball mixture stuffed inside a hollowed out Zucchini and then pan-fried or baked to perfection. An Easy and Tasty way to use up all that extra zucchini that’s hanging around!
As we head in August and we start to see an over abundance of garden vegetables, such as Tomatoes, Zucchini and Eggplant I have come to the conclusion that I am not ready to move onto cinnamon and maple syrup just yet. So for another couple of weeks I offer you some of my best Summer (because technically it still is summer) dishes.
Zucchini Stuffed with Meat, was one of the first recipes I tasted in mother-in-law’s house on my first visit to Italy. Little did I know how this dish would easily become one of my favourite Zucchini Summer Recipes. I really prefer to pan-fry it just the way she did, without any sauce. But you can also oven bake it if that is your preference. It is so amazing, and it is definitely a must try.
To tell the truth I really don’t have much of a memory of ever eating zucchini in my house in Canada, squash yes zucchini no. My mother would make squash with a tasty rice stuffing, but she was not a zucchini lover. Too bad , because we didn’t know what we were missing, and just maybe a taste of this Zucchini Stuffed with Meat and she would have changed her mind!
How to make it
Cut the zucchini in half lengthwise, (it is easier to hollow them out), hollow out the zucchini, rinse and set aside. In a small bowl soak the bread for about 30 seconds in either water or milk.
Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, mix well.
Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, half -cover. Cook on low to medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately.
Do you have to skin Zucchini?
Because zucchini is picked before it fully matures on the vine the skin is still tender, therefore there is no need to peel it, the flowers and seeds are all edible also.
What is the best size to use?
It’s best to use either young small or medium zucchini, just make sure they are thick enough to hollow out. Large zucchini is best used for jarring or even bread or donuts.
Is Zucchini good for you?
Yes it is, it is packed with vitamins C and A, potassium, folate, and fibre. All beneficiary to a healthy heart, which helps to decrease the risk of stroke and also reduces high blood pressure and can reduce cholesterol.
Is it ok to pick the flowers?
If you are lucky to have your own garden or discover them in your local farmers market then do not hesitate to pick some up. They are delicate and don’t last long, they are also best picked in the early morning. Both the male (has a long stem attached) and female zucchini flowers (are attached to the vegetable) can be picked and consumed, the males are the best to stuff and the female flowers are delicious used in a stir fry, frittata or even a pasta dish. Only female squash blossoms mature into a squash.
How to make Oven Baked Stuffed Zucchini
In order to make it baked in the oven, I slice the zucchini lengthwise, remove extra pulp and place the stuffing on top, cook it slowly in the pan and then sprinkle with a good amount of Parmesan Cheese and broil it in the oven for a few minutes. Perfect.
More Related Recipes
Creamy Italian Zucchini Risotto
I always let the zucchini brown a bit and it becomes so tender and delicious. I suggest serving it with a salad, it’s definitely the best choice! Buon Appetito!
Stuffed Zucchini with Meat / Italian Style
Ingredients
- 5 medium zucchini
- 2-3 tablespoons olive oil
- 1-2 pinches salt
- 3/4 cup water
MEAT STUFFING
- 2 slices bread (I use day old Italian if extra thick use 1 1/2 slices)
- 1/2 pound ground beef
- 1 large egg
- 1/4 cup freshly grated parmesan cheese
- 1/2-1 teaspoon parsley (or 1 tablespoon fresh)
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 -1 clove garlic minced
Instructions
- If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
- In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, and mix well.
- Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!
Notes
Nutrition
Updated from July 21, 2016.
OMW! I remember my Mom making these. So delicious!
It is however not easy to find decent sized zucchini in SA.
Plenty of baby marrows, but they are too small to hollow out and fill.
I will be sure to make this as soon as I find Zucchini 🙂
Hi Bonita, thanks so much, I hope the recipe. Take care!
Can you Sous Vide this recipe? If so what temperature and how long? Do you cook Sous Vide method cook at all and have recipes?
Hi Russ, I don’t cook the sous vide method and I really don’t recommend it for this recipe, because the zucchini would end up being too soft in my opinion. Let me know. Take care!
I am very confused. Your recipe clearly says turn and brown the other side, yet you make a reply you don’t turn it. Your recipe makes no mention of putting it in the oven, yet you comment to someone yes, put it in the oven and add your topping.
Hi Laura, I actually mention how to make it in the oven in the post, although I just added it also to the recipe card. I only turn it if I make it on the stove because I hollow out the zucchini and stuff it, but if I make it in the oven, I hollow out the zucchini then slice it lengthwise, and fill it, so I can’t turn it. I hope that makes sense. 🙂
Just a point of grammar…. You’re cutting the zucchini CROSSWISE, not lengthwise. Lengthwise would mean your cut ran along the length of the squash. You are cutting across it, hence “crosswise.”
Whatever the name, it looks delicious. We’ve always just cut our into boats and filled them, but I like this method. Definitely trying it this weekend.
Hi Donald, yes you are correct, thanks, I correct the post. Thanks I hope you enjoy it.
Hi Rosemary, My late mother-in-law used to make meat stuffed green peppers which were divine. I don’t have a recipe but have tried to make them with no success. Please could you help.
Thanks, Regards, Molly
Hi Molly, I imagine that she used a meatball recipe for the stuffing, so you could use this recipe and just stuff the peppers instead. My MIL would use this to make stuffed eggplant also.
Generally, you should only pick the male flowers. If you pick the female flowers, you will not get any zucchini plants.
I am so excited to try this. You list Italian Parsley for the topping but when I zoom in on the photo it looks like fresh basil? Am I confused?
Hi Lena, you are absolutely right and I placed it there to pretty up the photo! 😉 Hope you enjoy it.
Hi Rosemary, Thank you it was delicious and I am sure I will make it again. Looking forward to trying more of your recipes.
Hi Lena, thanks so glad you enjoyed it! Have a great weekend. Let me know what you try.
Hi Rosemary you mention you bake your zucchini now instead of cooking on the stove top but in your directions you say cook on stove top and finish in the oven, is this correct? And when you turn the zucchini to brown the other side I assume the filling wont fall out? Help! I want to make this because it sounds delicious but I don’t want to mess it up and I want to cook through the center of the meat filling. Thanks for any help you can provide.
Hi Heather, sorry for the mix up, no if you are filling them halved then don’t turn them over, just cook in the skillet and then continue with the topping and bake in the oven. Hope that helps. Let me know.
Looks delicious, Rosemary! You poor Canucks don’t have zucchini? It’s fortunate you move to Italy 🙂 I think you can do just about anything with zucchini but one thing we’ve never done is make it with meat. We always have it as a side or an appetizer. You’ve inspired me to make it with our meat mixture. Have a great weekend!!
Hi Marisa, haha yes we do have zucchini, it’s just that my mother was not a big fan. It’s great with meat. Have a great week.