Zucchine Ripiene Stuffed Zucchini
Delight your taste buds with Zucchine Ripiene, a classic Italian stuffed zucchini dish that's as comforting as it is flavorful. This recipe transforms tender zucchini halves into irresistible "boats" filled with a savory mixture of ground meat, breadcrumbs, Parmesan cheese, and aromatic parsley. Perfectly seasoned with garlic and onion, the stuffing is baked to golden perfection while nestled in a rich tomato sauce for added depth and moisture. Easy to prepare and ready in just an hour, this hearty dish is ideal for dinner parties or family meals. Experience the perfect balance of textures and flavors in every bite, and serve it warm to showcase its vibrant Italian roots.
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 250 grams ground beef or pork
- 60 grams breadcrumbs
- 50 grams, grated Parmesan cheese
- 1 large egg
- 2 tablespoons, chopped parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 milliliters tomato sauce
- 50 milliliters water
Instructions
Preheat your oven to 180°C (350°F).
Wash the zucchini and cut them in half lengthwise. Scoop out the inner flesh using a spoon, leaving about 1 cm of the outer shell intact to form a sturdy zucchini 'boat'. Reserve the scooped-out flesh.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
Add the reserved zucchini flesh to the skillet and cook for another 3-4 minutes, stirring occasionally. Remove the mixture from the heat and let it cool slightly.
In a mixing bowl, combine the cooked zucchini mixture, ground meat, breadcrumbs, grated Parmesan cheese, egg, parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Fill each zucchini half with the prepared stuffing, pressing it gently to ensure it is compact and level with the edges of the zucchini.
Place the stuffed zucchini halves in a baking dish. Drizzle them with the remaining 1 tablespoon of olive oil.
In a separate bowl, combine the tomato sauce and water. Pour this mixture around the zucchini in the baking dish. This will help keep them moist while baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the tops are golden and the zucchini is tender when pierced with a fork.
Serve the Zucchine Ripiene warm, with a drizzle of the tomato sauce from the baking dish.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 13712 mg | 596% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 83.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 767 mg | 59% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
