Easy Italian Round Zucchini Stuffed with Meat
Easy Italian Round Zucchini Stuffed with Meat

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, easy italian round zucchini stuffed with meat. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Italian Round Zucchini Stuffed with Meat is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Easy Italian Round Zucchini Stuffed with Meat is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook easy italian round zucchini stuffed with meat using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Easy Italian Round Zucchini Stuffed with Meat:
  1. Prepare 2 Round zucchini (250-300 g each)
  2. Make ready 120 grams Ground meat
  3. Take 1/2 Onion
  4. Take 1 clove Garlic
  5. Make ready 1 tbsp Olive oil (for stir frying)
  6. Make ready 25 grams Grated Parmesan cheese (or other grated cheese)
  7. Take 25 grams Panko (for the stuffing)
  8. Make ready 1 Egg
  9. Prepare 1 dash Salt
  10. Make ready 1 dash Pepper
  11. Make ready 1 dash Peperoncino
  12. Get 1 Panko (for the topping)
  13. Prepare 1 tbsp Olive oil (to drizzle on top of the panko)
Steps to make Easy Italian Round Zucchini Stuffed with Meat:
  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.

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