Italian Stuffed Zucchini With Tom.Sauce Xwcg89

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Servings: 6 Difficulty: Advanced
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Savory zucchini boats filled with a hearty meat and vegetable mixture, baked in rich tomato sauce.
Italian Stuffed Zucchini With Tom.Sauce Xwcg89 recipe image

This comforting dish features hollowed-out zucchini shells stuffed with a savory blend of ground beef, ham, sautéed vegetables, and herbs. The filling is bound with egg and breadcrumbs, then nestled into a warm tomato sauce and baked until tender. The result is a perfect balance of soft vegetables, savory meat, and bright acidity from the tomatoes. ItâÂÂs a satisfying main course that works well for weeknight dinners or potlucks. Serve with crusty bread to soak up the extra sauce. This recipe brings classic Italian flavors to your table with minimal effort.

Italian Stuffed Zucchini With Tom.Sauce Xwcg89 recipe image
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Italian Stuffed Zucchini With Tom.Sauce Xwcg89

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 566.3

Description

This comforting dish features hollowed-out zucchini shells stuffed with a savory blend of ground beef, ham, saut&# 195;©ed vegetables, and herbs. The filling is bound with egg and breadcrumbs, then nestled into a warm tomato sauce and baked until tender. The result is a perfect balance of soft vegetables, savory meat, and bright acidity from the tomatoes. ItâÂÂs a satisfying main course that works well for weeknight dinners or potlucks. Serve with crusty bread to soak up the extra sauce. This recipe brings classic Italian flavors to your table with minimal effort.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. Wash and dry the zucchini; cut each in half lengthwise.
  3. Carefully scoop out the centers of the zucchini halves, leaving a 1/4-inch thick shell. Reserve the scooped pulp.
  4. Coarsely chop the reserved zucchini pulp and the carrot.
  5. Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, garlic, and oregano until softened and fragrant, about 5 minutes.
  6. Add the chopped zucchini pulp to the skillet and cook for another 3-4 minutes until tender. Transfer this vegetable mixture to a large bowl.
  7. In the same skillet, cook the ground beef and ham until browned and no longer pink. Drain excess fat if necessary.
  8. Add the cooked meat to the bowl with the vegetable mixture.
  9. Stir in the beaten egg, breadcrumbs, 1 tablespoon of Parmesan cheese, salt, and pepper until well combined.
  10. Spoon the meat-vegetable mixture into the zucchini shells, mounding it slightly on top.
  11. Pour the tomato sauce into the bottom of a large ovenproof baking dish.
  12. Arrange the stuffed zucchini shells in the dish, nestled in the sauce.
  13. Cover the dish with foil and bake for 30 minutes.
  14. Remove foil and bake for an additional 10 minutes, or until the zucchini is tender and the tops are lightly browned.
  15. Sprinkle remaining Parmesan cheese over the tops before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 566.3kcal
% Daily Value *
Total Fat 34.9g54%
Saturated Fat 10.8g54%
Cholesterol 81.8mg28%
Sodium 912.4mg39%
Total Carbohydrate 42.0g15%
Dietary Fiber 5.5g22%
Sugars 6.3g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, zucchini, stuffed, ground beef, tomato sauce, parmesan, ham, eggs, breadcrumbs, garlic, onion, carrot, oregano, baked, dinner, comfort food, vegetables, meatloaf style
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