Hello, I am Joana. Today, I will show you a way to prepare easy italian round zucchini stuffed with meat recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy Italian Round Zucchini Stuffed with Meat Recipe
Easy Italian Round Zucchini Stuffed with Meat is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Easy Italian Round Zucchini Stuffed with Meat is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have easy italian round zucchini stuffed with meat using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Easy Italian Round Zucchini Stuffed with Meat:
- Take 2 Round zucchini (250-300 g each)
- Take 120 grams Ground meat
- Get 1/2 Onion
- Take 1 clove Garlic
- Prepare 1 tbsp Olive oil (for stir frying)
- Take 25 grams Grated Parmesan cheese (or other grated cheese)
- Get 25 grams Panko (for the stuffing)
- Make ready 1 Egg
- Make ready 1 dash Salt
- Prepare 1 dash Pepper
- Make ready 1 dash Peperoncino
- Make ready 1 Panko (for the topping)
- Prepare 1 tbsp Olive oil (to drizzle on top of the panko)
Instructions to make Easy Italian Round Zucchini Stuffed with Meat:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Adjust the seasoning, and the filling is done. I think it tastes better well seasoned. Pre-heat the oven to 180℃.
- Stuff the zucchini with the filling, and sprinkle panko on the tops.
- Drizzle with olive oil and bake at 180℃ for about 30 minutes. Put the stem tops in the oven for the last 20 minutes.
- Adjust the baking time according to your oven Place the stem top caps on top and serve.
- It’s tasty the next day, if you reheat it and eat it with consommé soup.
- I used 100% ground beef, but you could also use a mixture of ground beef and . I think you could also make this with ordinary zucchini.
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