Stuffed zucchini is a delicious, healthy, and satisfying dish that combines tender zucchini with a flavorful filling of minced meat, rice, and aromatic herbs. Topped with a rich Neapolitan sauce and a touch of sour cream, this dish is perfect for family dinners or special occasions. The combination of ground meat, garlic, onion, and a tomato-based sauce creates a rich, savory filling that pairs beautifully with the mild taste of zucchini. Cherry tomatoes, green onions, and fresh parsley add freshness and brightness to the dish, making it a delightful and well-balanced meal.
Full Recipe:
Ingredients:
For the Stuffed Zucchini:
- 2 large zucchinis
- 500 g minced meat (beef, pork, or a mixture)
- 1 onion, finely chopped
- 50 g rice (pre-cooked)
- 3 cloves of garlic, minced
- Salt, to taste
- Black pepper, to taste
- Olive oil (for drizzling)
For the Sauce:
- 300 g Neapolitan sauce (store-bought or homemade)
- 2 tablespoons sour cream
- 10 cherry tomatoes, halved
For Garnishing:
- Green onions, chopped
- Fresh parsley, chopped
Steps to Make Stuffed Zucchini with Minced Meat and Neapolitan Sauce:
Step 1: Prepare the Zucchini
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Slice the Zucchini: Wash and slice the zucchinis in half lengthwise. Scoop out the center of the zucchinis with a spoon to create “boats” for the filling. Be sure to leave enough flesh around the edges to keep the zucchini sturdy. Set the scooped-out flesh aside for later use in the filling.
- Drizzle with Olive Oil: Lightly drizzle the inside of the zucchini boats with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper.
Step 2: Prepare the Filling
- Sauté the Vegetables: In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the Minced Meat: Add the minced meat to the skillet and cook, breaking it up with a spatula, until fully browned and cooked through. Season the meat with salt and black pepper to taste. Once the meat is cooked, add the scooped-out zucchini flesh to the skillet and cook for another 2-3 minutes.
- Add the Rice: Stir in the pre-cooked rice, mixing it with the meat and vegetables until well combined. Taste and adjust the seasoning if needed. Remove the skillet from the heat and let the filling cool slightly.
Step 3: Stuff the Zucchini
- Fill the Zucchini Boats: Spoon the prepared meat and rice filling into each zucchini boat, pressing it down gently to pack the filling in securely.
- Add the Sauce: Pour the Neapolitan sauce evenly over the stuffed zucchinis, making sure each zucchini is covered with the rich, tomato-based sauce. If you’re using homemade Neapolitan sauce, it typically includes tomatoes, garlic, onions, olive oil, and herbs like basil and oregano.
- Top with Sour Cream: Add a dollop of sour cream on top of each stuffed zucchini for extra creaminess.
Step 4: Bake the Zucchini
- Add the Cherry Tomatoes: Scatter the halved cherry tomatoes around the zucchini boats on the baking sheet for added flavor and color.
- Bake the Zucchini: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the zucchinis are tender and the filling is cooked through. The sauce should be bubbling, and the tops should be lightly golden.
Step 5: Garnish and Serve
- Add Fresh Herbs: Once the zucchinis are done baking, remove them from the oven and sprinkle freshly chopped green onions and parsley over the top for a burst of fresh flavor.
- Serve: Serve the stuffed zucchinis hot, with extra sauce spooned over the top and a side of crusty bread or a light salad.
Nutrition Facts (Per Serving, based on 4 servings):
- Calories: 350 kcal
- Carbohydrates: 20 g
- Protein: 25 g
- Fat: 20 g
- Fiber: 5 g
- Sodium: 450 mg
Frequently Asked Questions (FAQs):
1. Can I use other vegetables for stuffing? Yes, this recipe can be adapted with other vegetables such as bell peppers, eggplants, or even large tomatoes. The filling can be customized according to your preferences and dietary needs.
2. Can I use a different type of meat? Absolutely! You can substitute the minced meat with ground turkey, chicken, pork, or even a plant-based meat alternative for a vegetarian version. Adjust the seasoning accordingly based on the type of meat used.
3. Can I make this dish in advance? Yes, you can prepare the zucchini boats and the filling in advance, then store them separately in the refrigerator. When ready to cook, simply assemble the dish, add the sauce, and bake. You can also freeze the stuffed zucchinis before baking for up to 3 months.
4. What is Neapolitan sauce, and can I make it at home? Neapolitan sauce is a classic Italian tomato-based sauce made with tomatoes, garlic, onions, olive oil, and herbs like basil and oregano. You can easily make it at home by sautéing garlic and onions, adding crushed tomatoes, and seasoning with olive oil, herbs, salt, and pepper.
5. How do I know when the zucchini is fully cooked? The zucchini should be tender but still hold its shape when poked with a fork. The filling should be hot and fully cooked through. If you prefer softer zucchini, you can bake it a little longer.
Tips for Making the Best Stuffed Zucchini:
- Don’t Overstuff the Zucchini: Make sure to pack the filling tightly into the zucchini boats without overflowing. Overfilling can cause the stuffing to fall out while baking.
- Pre-cook the Rice: Pre-cooking the rice before adding it to the filling ensures that it cooks evenly and absorbs the flavors from the meat and vegetables.
- Use Fresh Herbs: Fresh parsley and green onions add a wonderful brightness to the dish, balancing out the richness of the sauce and meat. You can also add fresh basil for a more Italian flavor profile.
- Customize the Filling: Feel free to add other ingredients to the filling such as grated cheese, chopped spinach, or mushrooms for added flavor and texture.
Storage Tips: Leftover stuffed zucchinis can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 180°C (350°F) until warmed through, or use a microwave for a quicker option.
To freeze the stuffed zucchinis, allow them to cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven.
Conclusion: Stuffed Zucchini with Minced Meat and Neapolitan Sauce is a delicious and wholesome meal that is both comforting and nutritious. The combination of tender zucchini, savory minced meat, and flavorful Neapolitan sauce creates a dish that is full of rich, satisfying flavors. This versatile recipe can be easily adapted with different meats, vegetables, and sauces, making it a go-to meal for any occasion. Whether you’re serving it for dinner or preparing it in advance for a quick weeknight meal, this stuffed zucchini recipe is sure to become a family favorite. Enjoy!
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Stuffed Zucchini with Minced Meat and Neapolitan Sauce
- Total Time: 55mins
Description
Stuffed zucchini is a delicious, healthy, and satisfying dish that combines tender zucchini with a flavorful filling of minced meat, rice, and aromatic herbs. Topped with a rich Neapolitan sauce and a touch of sour cream, this dish is perfect for family dinners or special occasions. The combination of ground meat, garlic, onion, and a tomato-based sauce creates a rich, savory filling that pairs beautifully with the mild taste of zucchini. Cherry tomatoes, green onions, and fresh parsley add freshness and brightness to the dish, making it a delightful and well-balanced meal.
Ingredients
For the Stuffed Zucchini:
- 2 large zucchinis
- 500 g minced meat (beef, pork, or a mixture)
- 1 onion, finely chopped
- 50 g rice (pre-cooked)
- 3 cloves of garlic, minced
- Salt, to taste
- Black pepper, to taste
- Olive oil (for drizzling)
For the Sauce:
- 300 g Neapolitan sauce (store-bought or homemade)
- 2 tablespoons sour cream
- 10 cherry tomatoes, halved
For Garnishing:
- Green onions, chopped
- Fresh parsley, chopped
Instructions
Step 1: Prepare the Zucchini
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Slice the Zucchini: Wash and slice the zucchinis in half lengthwise. Scoop out the center of the zucchinis with a spoon to create “boats” for the filling. Be sure to leave enough flesh around the edges to keep the zucchini sturdy. Set the scooped-out flesh aside for later use in the filling.
- Drizzle with Olive Oil: Lightly drizzle the inside of the zucchini boats with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper.
Step 2: Prepare the Filling
- Sauté the Vegetables: In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the Minced Meat: Add the minced meat to the skillet and cook, breaking it up with a spatula, until fully browned and cooked through. Season the meat with salt and black pepper to taste. Once the meat is cooked, add the scooped-out zucchini flesh to the skillet and cook for another 2-3 minutes.
- Add the Rice: Stir in the pre-cooked rice, mixing it with the meat and vegetables until well combined. Taste and adjust the seasoning if needed. Remove the skillet from the heat and let the filling cool slightly.
Step 3: Stuff the Zucchini
- Fill the Zucchini Boats: Spoon the prepared meat and rice filling into each zucchini boat, pressing it down gently to pack the filling in securely.
- Add the Sauce: Pour the Neapolitan sauce evenly over the stuffed zucchinis, making sure each zucchini is covered with the rich, tomato-based sauce. If you’re using homemade Neapolitan sauce, it typically includes tomatoes, garlic, onions, olive oil, and herbs like basil and oregano.
- Top with Sour Cream: Add a dollop of sour cream on top of each stuffed zucchini for extra creaminess.
Step 4: Bake the Zucchini
- Add the Cherry Tomatoes: Scatter the halved cherry tomatoes around the zucchini boats on the baking sheet for added flavor and color.
- Bake the Zucchini: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the zucchinis are tender and the filling is cooked through. The sauce should be bubbling, and the tops should be lightly golden.
Step 5: Garnish and Serve
- Add Fresh Herbs: Once the zucchinis are done baking, remove them from the oven and sprinkle freshly chopped green onions and parsley over the top for a burst of fresh flavor.
- Serve: Serve the stuffed zucchinis hot, with extra sauce spooned over the top and a side of crusty bread or a light salad.
- Prep Time: 25mins
- Cook Time: 30mins