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Italian Stuffed Zucchini With Tomato Sauce

Italian Stuffed Zucchini With Tomato Sauce recipe image
These Italian Stuffed Zucchini are a comforting, home-style dish that transforms simple summer vegetables into a substantial meal. The tender zucchini shells are scooped out and filled with a savory mixture of lean ground beef, ground ham, aromatic onions, carrots, and garlic, all bound together with egg and breadcrumbs. Baked in a luscious tomato sauce and topped with melted Parmesan cheese, the flavors meld beautifully in the oven. The result is a tender, juicy interior with a slightly crispy, cheesy top, perfect for a light yet satisfying dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 714
Description
These Italian Stuffed Zucchini are a comforting, home-style dish that transforms simple summer vegetables into a substantial meal. The tender zucchini shells are scooped out and filled with a savory mixture of lean ground beef, ground ham, aromatic onions, carrots, and garlic, all bound together with egg and breadcrumbs. Baked in a luscious tomato sauce and topped with melted Parmesan cheese, the flavors meld beautifully in the oven. The result is a tender, juicy interior with a slightly crispy, cheesy top, perfect for a light yet satisfying dinner.
Ingredients
  • Zucchini, medium-size
  • Olive oil
  • Onion, minced
  • Carrot, medium-size, minced
  • Garlic, minced
  • Ground beef, lean
  • Ham, ground
  • Egg, beaten
  • Bread crumbs, fine
  • Parmesan cheese, grated
  • Oregano
  • Tomato sauce
  • Salt
  • Pepper
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Wash and dry the zucchini; cut them in half lengthwise.
  3. 3
    Carefully scoop out the centers of the zucchini halves, leaving a 1/4-inch thick shell, and reserve the pulp.
  4. 4
    Coarsely chop the reserved zucchini pulp.
  5. 5
    Heat olive oil in a large skillet over medium heat.
  6. 6
    Add the minced onion, carrot, and garlic to the skillet; sauté until the vegetables are limp and tender.
  7. 7
    Add the chopped zucchini pulp to the skillet and cook for a few minutes until softened.
  8. 8
    Transfer the vegetable mixture to a mixing bowl and set aside.
  9. 9
    In the same skillet, cook the ground beef and ground ham until the beef is no longer pink and the ham is heated through.
  10. 10
    Add the cooked meat to the bowl with the vegetable mixture.
  11. 11
    Stir in the beaten egg, bread crumbs, 1 tablespoon of the Parmesan cheese, oregano, salt, and pepper until well combined.
  12. 12
    Spoon the meat-vegetable mixture into the zucchini shells, mounding it slightly on top.
  13. 13
    Pour the tomato sauce into the bottom of a large ovenproof baking dish.
  14. 14
    Arrange the stuffed zucchini halves in the dish, nestled in the sauce.
  15. 15
    Sprinkle the remaining Parmesan cheese over the tops of the zucchini.
  16. 16
    Cover the dish tightly with aluminum foil.
  17. 17
    Bake for 30 minutes.
  18. 18
    Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is bubbly.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 714kcal
% Daily Value *
Total Fat 43g67%
Saturated Fat 14g70%
Cholesterol 87mg29%
Sodium 1134mg48%
Total Carbohydrate 43g15%
Dietary Fiber 6g24%
Sugars 6g
Protein 40g80%

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

Read it online: https://www.chefs-mate.com/recipe/italian-stuffed-zucchini-with-tomato-sauce/