Content

• Ingredients
• Oven-baked stuffed zucchini
• Grilled stuffed zucchini
• Stuffed zucchini cooked in a pan
• Steps
• Method 1 of 3: Oven-baked stuffed zucchini
• Method 2 of 3: Grilled Stuffed Zucchini
• Method 3 of 3: Frying Stuffed Zucchini

Stuffed zucchini is a delicious and nutritious food perfect for grilling on a nice summer day or eating on a cold winter evening. This is a fairly satisfying and tasty dish, but also light enough that after which you will not feel heaviness, as after lasagna or other stuffed dish. The most common way to cook stuffed zucchini is by using the oven, but you can also grill them or in a skillet. You can use anything from veal to mushrooms as a filling, depending on what you like. If you want to know how to make stuffed zucchini, see step 1 to get started.

Ingredients

Oven-baked stuffed zucchini

• 225 gr. ground beef
• 1 large zucchini, ends trimmed
• 1/2 cup bread crumbs
• 2 cloves garlic, minced
• 450 gr. can of spaghetti sauce
• 170 g canned drained and chopped black olives
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese

Grilled stuffed zucchini

• 6 zucchini, halved lengthwise
• 1 cup white onion, diced
• 1/2 cup boiled, diced ham
• 2 chopped Roma tomatoes
• 2 3/4 cups mushrooms, diced
• 1 egg, lightly beaten
• 3 tbsp. l. fresh bread crumbs
• 2/3 cup grated Parmesan cheese
• 1/2 cup parsley
• 2 cloves garlic, minced
• Salt and pepper to taste

Stuffed zucchini cooked in a pan

• 8 medium zucchini
• 1/4 cup olive oil
• 280 gr. ground veal
• 2 cloves of garlic, peeled and crushed
• 2/3 cup Asiago cheese
• 1 small red onion, diced
• 1/2 cup dry white wine
• 450 gr. peeled and seedless ripe tomatoes
• Salt and pepper to taste

Steps

Method 1 of 3: Oven-baked stuffed zucchini

1. 1 Preheat oven to 175 ° C.
2. 2 Cook the beef. Pour some olive oil into a skillet and cook. Stir the minced meat until it is nice and brown in color, about 10 minutes. You can knead the beef to crumble when you cook it. Drain the excess fat from the beef and transfer to a bowl with a slotted spoon.
3. 3 Prepare the zucchini. Cut them in half lengthwise, scoop out the pulp with a spoon. Leave about 1.25 cm of the shell around the zucchini. If you find they are too tough, scoop out the flesh. You can boil them for a few minutes or soak them in cold water for 10 minutes. You should also trim off the ends at the squash.
4. 4 Prepare the filling. Place zucchini pulp, bread crumbs, garlic, olives, spaghetti sauce and cheese in a bowl of cooked ground beef. Mix the ingredients together until they are completely blended.
5. 5 Stuff the zucchini. Now stuff each half of the zucchini with the filling, not pushing too hard.
6. 6 Place the courgettes on a baking sheet. First of all, cover them with foil.
7. 7 Bake the zucchini for 40 to 45 minutes. They should be soft, but not too soft, so as not to fall apart when touched. When they're done, take them out of the oven and remove the foil.
8. 8 Sprinkle mozzarella cheese on each zucchini half.
9. 9 Roast the zucchini for another 5 minutes. Then place the oven rack 15 centimeters from the broiler, turn it on, and fry the courgettes until the mozzarella is lightly browned and bubbling. This should take about 5 minutes. Then remove the zucchini from the oven and let cool for 3-4 minutes.
10. 10 Serve. Enjoy this delicious dish on its own or with rice or pasta.

Method 2 of 3: Grilled Stuffed Zucchini

1. 1 Prepare the zucchini. To prepare the zucchini for grilling, you need to wash it and then cut it in half (lengthwise). Mondo zucchini is perfect for this recipe, but any kind of zucchini will work. Simply boil a pot of water, add salt to the water, and cook the peeled zucchini in it for 10 minutes. They will become softer and it will be easier to scrape the pulp out of them.
2. 2 Prepare the ingredients for the filling. Dice the white onions, cook and chop the ham, and dice the tomatoes and mushrooms. When you've cooked and sliced ​​the ham, be sure to remove excess fat or store it for use in your filling.
3. 3 Drain and refrigerate the courgettes. Remove the zucchini from the pot and drain off excess water. Then place them on a cutting board and wait for them to cool. This should take a few minutes.
4. 4 Remove the pulp from the courgettes. Use a small spoon to scrape the flesh out of the zucchini. It should be pulp with seeds. After boiling, it should come off quite easily.
5. 5 Sauté the onion and garlic. Now sauté the diced white onions, add the tomatoes and sauté the ingredients for a minute or two. Then add the diced mushrooms and continue to fry until tender.
6. 6 Place the diced ingredients in a bowl. Now place the onion, ham, diced tomatoes and mushrooms in a bowl. Then add the egg, fresh bread crumbs (you can even make them with stale bread) and Parmesan cheese. Stir the ingredients thoroughly until you achieve a nice and creamy texture.
7. 7 Spray the grill basket with olive oil-based non-stick spray. Alternatively, you can use a pizza pan instead of grilling.
8. 8 Spoon the filling into the zucchini. Place the zucchini halves on a plate, skin side down. Then spoon the filling into the zucchini so that each half of the zucchini has the same amount of filling.
9. 9 Place the stuffed zucchini on the grill and cook over medium heat for 30 minutes. Medium heat means 175-205 ° C. Keep watching to keep the zucchini from burning. They should be crispy on top, but not black. When they are soft and cooked, remove them from the grill and let cool for a few minutes before serving.
10. 10 Serve. Enjoy these delicious fried stuffed zucchini as a stand-alone meal whenever you feel like it. For an extra creamy and rich flavor, sprinkle with more cheese and serve.

Method 3 of 3: Frying Stuffed Zucchini

1. 1 Prepare the zucchini. The first thing you should do to prepare the zucchini is to soak them in cold water for 30 minutes. When you soak them, you can wash them to remove any dirt or sand. Soaking will help soften them a little. Then use an apple core cleaner to cut off both ends, and then scrape off the zucchini, trying to scrape out the centers so that there are small boat zucchini that will hold the minced meat.
   • Don't throw away the zucchini pulp. Instead, slice it up and set it aside to use for the filling later.
2. 2 Pour olive oil into a large skillet and heat over medium heat. Just pour 1 tablespoon of olive oil into the skillet and let it sizzle for a minute and get warm enough to cook the meat.
3. 3 Place the ground veal in the skillet. Turn the ground veal over as you cook so that it absorbs the oil evenly. Cook it for 4 minutes, until it is golden brown or just lightly browned. Then use a slotted spoon to transfer the veal to a bowl. Leave any remaining fat in the skillet.
4. 4 Add more olive oil to the skillet and cook the garlic over medium heat. Now, pour another tablespoon of olive oil into the same skillet and cook 2 peeled and crushed garlic cloves in it. Let it turn golden for about 2 minutes, then remove the garlic with a slotted spoon and discard it - the taste of the garlic will remain in the oil.
5. 5 Cook the minced zucchini in a skillet. Now, cook the zucchini pulp in oil soaked in garlic and veal fat for about 5-6 minutes. Then place the zucchini pulp in a bowl of veal.
6. 6 Prepare the filling. Combine the zucchini pulp with the veal and stir well to combine the ingredients. Then fill the boat zucchini with the filling.
7. 7 Cook the zucchini in a skillet over medium heat. Pour 2 more tablespoons of oil into a heavy skillet and heat over medium heat. When the oil is hot, after a minute or two, add as many stuffed zucchini as can fit in one layer in the pan. Wait for the courgettes to cook on all sides, turn them over if necessary. This should take about 10 minutes. When the zucchini is ready, use a slotted spoon to place them on a platter. Repeat this with the remaining courgettes until they are all cooked through.
8. 8 Cook the chopped onion in a skillet for 3 minutes. Cook it over medium heat, stirring occasionally, until golden brown.
9. 9 Place the zucchini back in the onion pan and add the white wine. Add 1/2 cup dry white wine to the skillet and cook the courgettes there. The wine should be bubbling. Season the courgettes with salt and pepper to taste while cooking. Then add the peeled and seedless tomatoes to the skillet. Alternatively, you can use canned tomatoes if you want to save time.
10. 10 Cover the skillet and cook over low heat for 30-40 minutes. Turn the courgettes over from time to time to make sure they cook evenly. When soft, remove from heat. Wait at least 5 minutes for them to cool slightly before serving.
11. 11 Serve. Enjoy these delicious pan-fried zucchini.