Stuffed Zucchini


Stuffed Zucchini

In late summer, early fall, backyard vegetable gardens are abundant with zucchini, varieties range from Climbing, to Milan green, Round or White. Part of the squash family, zucchini originated in Central & South America and brought back to Europe by Christopher Columbus. The word Zucchini comes from the Italian word zucchini or little squash. We stuffed our zucchini with ground beef & turkey for a healthy & delicious dinner. Serves 4-6

Easy Ingredients

  • 4 zucchini, washed, dried

  • ½ pound ground turkey or beef

  • 2 organic eggs room temperature

  • 3 cups tomato sauce or puree, flavored sauce not necessary

  • ½ cup fresh breadcrumbs

  • ¼ cup fresh grated Parmigiano-Reggiano cheese

  • 3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

  • 1 teaspoon nutmeg, freshly grated if possible, pre-ground jarred quickly loses flavor

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon sea salt

Simple Directions

  1. Preheat oven to 350˚F

  2. Trim the stem & cut each zucchini in half lengthwise

  3. Scoop out the center sections with a melon baller or small spoon, set aside

  4. In a large bowl, combine eggs, cheese & meat with a fork or wooden spoon, do not overmix

  5. Add breadcrumbs, nutmeg, salt, pepper to the bowl & combine

  6. Using your hands, fill each zucchini halve with meat mixture, press to fill each halve so it mounds the top of the zucchini

  7. Spread tomato sauce or puree evenly over the bottom of a baking dish

  8. Arrange zucchini on top of the sauce, drizzle with olive oil, sprinkle parmesan cheese

  9. Cover dish loosely with aluminum foil, bake for 30 minutes or when meat is browned, remove from oven & let rest 3 minutes

  10. Serve hot or cold, enjoy with Villa Graziella Chianti DOCG

Helpful tips: Shred remaining zucchini filling in zucchini bread, muffins or pancakes. Or cube zucchini filling, sauté in olive oil, add pesto for a side dish. Cook cubed zucchini in olive oil, blend into a vegetable soup.

Inspiration recipe found at the magazine of La Cucina Italiana