Easiest Way to Cook Appetizing Easy Italian Round Zucchini Stuffed with Meat

Easy Italian Round Zucchini Stuffed with Meat. Instructions Cut the zucchini in half crosswise, (it is easier to hollow them out), hollow out the zucchini, rinse and set aside. Remove the crust and squeeze out the excess. Line a baking sheet with aluminum foil.

Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley. You can have Easy Italian Round Zucchini Stuffed with Meat using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Easy Italian Round Zucchini Stuffed with Meat

1. Prepare of Round zucchini (250-300 g each).
2. Prepare of Ground meat.
3. Prepare of Onion.
4. It's of Garlic.
5. It's of Olive oil (for stir frying).
6. It's of Grated Parmesan cheese (or other grated cheese).
7. You need of Panko (for the stuffing).
8. Prepare of Egg.
9. It's of Salt.
10. You need of Pepper.
11. It's of Peperoncino.
12. It's of Panko (for the topping).
13. Prepare of Olive oil (to drizzle on top of the panko).

Stuff the zucchini, and place in a baking dish. Follow the recipe and the directions, but in place of ground beef, use the chopped leftover zucchini flesh. Add the zucchini flesh to the cooked bacon and cook the zucchini until soft. For this Italian stuffed zucchini, I opted for an easy bolognese sauce that goes right in the zucchini boats and then all you have to do is add cheese on top before you bake them!

Easy Italian Round Zucchini Stuffed with Meat instructions

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..

Use extra-lean ground beef (or ground turkey!) and saute that with minced up carrots, celery, onions and garlic. Drain off excess fat, and transfer the beef into a mixing bowl. Scoop out flesh with a small spoon and set aside. Place zucchini halves on baking sheet. Brown beef and season: Heat olive oil in large skillet over medium-high heat.