Easy Italian Round Zucchini Stuffed with Meat. Scoop out zucchini halves and stuff them with Parmesan cheese, pasta sauce and bread crumbs. I assumed TVP is a generic term and used "no meat sausage" which I browned with green onions and Italian Stuffed Zucchini. this link is to an external site that may or may not meet accessibility. Would you like any meat in the recipe?
This dish makes a great summer side dish for grilled or roasted meats.
They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are much cuter.
Round zucchini are often called eight ball zucchini or eight ball squash.
You can have Easy Italian Round Zucchini Stuffed with Meat using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Easy Italian Round Zucchini Stuffed with Meat
- You need 2 of Round zucchini (250-300 g each).
- Prepare 120 grams of Ground meat.
- Prepare 1/2 of Onion.
- Prepare 1 clove of Garlic.
- Prepare 1 tbsp of Olive oil (for stir frying).
- Prepare 25 grams of Grated Parmesan cheese (or other grated cheese).
- You need 25 grams of Panko (for the stuffing).
- You need 1 of Egg.
- You need 1 dash of Salt.
- You need 1 dash of Pepper.
- Prepare 1 dash of Peperoncino.
- Prepare 1 of Panko (for the topping).
- You need 1 tbsp of Olive oil (to drizzle on top of the panko).
You might also find them in Today's recipe is all about perfect round zucchini stuffed with mortadella and parmesan cheese. Help yourself with small cuts around the pith at approx ¼ inch from the walls. It's easy to do it with a. Trova immagini stock HD a tema Stuffed Zucchini Round Zucchini Stuffed Meat e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock.
Easy Italian Round Zucchini Stuffed with Meat instructions
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- Adjust the seasoning, and the filling is done. I think it tastes better well seasoned. Pre-heat the oven to 180℃..
- Stuff the zucchini with the filling, and sprinkle panko on the tops..
- Drizzle with olive oil and bake at 180℃ for about 30 minutes. Put the stem tops in the oven for the last 20 minutes..
- Adjust the baking time according to your oven Place the stem top caps on top and serve..
- It's tasty the next day, if you reheat it and eat it with consommé soup..
- 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..
Migliaia di nuove immagini di alta qualità aggiunte ogni giorno. Round great for stuffing Italian zucchini with almost perfectly round, green fruit, very early, and productive, suitable also for forced cultivation in cold frames and greenhouses. Productive plants, round fruits are best up to tennis-ball size. Crisp flesh and a very good flavor. An easy recipe for traditional French stuffed zucchini with a simple beef and onion filling.
