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Stuffed Zucchini with Minced Meat and Neapolitan Sauce


  • Author: Olivia
  • 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

Units Scale

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:


Instructions

Step 1: Prepare the Zucchini

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Top with Sour Cream: Add a dollop of sour cream on top of each stuffed zucchini for extra creaminess.

Step 4: Bake the Zucchini

  1. Add the Cherry Tomatoes: Scatter the halved cherry tomatoes around the zucchini boats on the baking sheet for added flavor and color.
  2. 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

  1. 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.
  2. 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