How to Prepare Perfect Easy Italian Round Zucchini Stuffed with Meat

Easy Italian Round Zucchini Stuffed with Meat. Kostenlose Lieferung möglich Erfahren Sie alles was Sie über Saison, Lagerung und Geschmack wissen müssen. Season with salt, pepper and peperoncino, if you'd like. Cool the stir-fried zucchini mixture slightly, and stir it into the bowl.

It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. 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. Prepare 120 grams of Ground meat.
3. Prepare 1/2 of Onion.
4. Prepare 1 clove of Garlic.
5. You need 1 tbsp of Olive oil (for stir frying).
6. Prepare 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. It's 1 tbsp of Olive oil (to drizzle on top of the panko).

Scoop out zucchini halves and stuff them with Parmesan cheese. Stuff the meatball mixture into the zucchini. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture.

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..

Place the zucchini halves into a baking dish, and cover tightly with foil. I had a big round zuchinni from myy garden. Follow the recipe and the directions, but in place of ground beef, use the chopped leftover zucchini flesh. Add the zucchini flesh to the cooked bacon and cook the zucchini until soft. Add the cream cheese and the Cajun seasoning and stir until well combined.