Stuffed zucchini is a versatile and delicious dish where hollowed-out zucchini halves are filled with a savory mixture and baked until tender.


– 1 medium zucchini
– 150g minced beef
– 1/4 onion
– 1 small carrot
– 1/4 red pepper
– Fried tomato (I use Hida brand)
– Grated cheese (I use Eatlean’s protein)
– 10g grana padano cheese powder


– We preheat the oven to 200°C with heat up and down.

– We cut the zucchini into 2 halves.
– With a knife, make some “stripes” on the flesh of the zucchini and add a splash of EVOO and salt, and put it in the oven when it is hot.

– While the zucchini is cooking (about 20′), we divide the rest of the vegetables and begin to sauté them in a pan previously greased with a splash of EVOO.

– When the vegetables are soft, add the meat, season to taste and cook until the meat is no longer pink.

– We add the fried tomato, spices to taste and continue cooking everything together over low heat.

– When the zucchini is already roasted but not excessively, we take it out and empty the zucchini meat with a spoon.

– We add the zucchini meat to the pan with the vegetables, meat and tomato and integrate it.

– Finally, we fill the two hollowed out halves of the zucchini with the bolognese.

– Add the grated cheese and grana padano on top, and put it back in the oven until the cheese is golden brown (about 5 minutes with heat on top in gratin mode).
– We plate and ready to ENJOY!!


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