Stuffed round zucchini with meat and tomato sauce
by Tavolino
Round zucchini generously filled with a savory meat stuffing, baked on a bed of homemade tomato sauce for a complete and comforting summer dish.
Ingredients
- round zucchini 4
- ground meat 450 g
- egg 1
- grated Parmesan 50 g
- breadcrumbs 50 g
- pine nuts 2 tablespoons
- garlic 2 cloves
- sun-dried tomatoes 4
- chopped parsley 2 tablespoons
- herbes de Provence 1 tablespoon and 1 teaspoon
- olive oil 3 tablespoons
- onion 1
- crushed tomatoes 400 g
- salt 1 pinch
- pepper 1 pinch
Preparation
- 1
Preheat the oven to 180 °C on fan setting.
- 2
Cut the tops off the 4 round zucchini and slice a thin piece off the base for stability.
- 3
Hollow out the inside of the zucchini, leaving 1 cm of flesh on the walls.
- 4
Salt the inside of the zucchini and add a drizzle of olive oil.
- 5
Blend 400 g of crushed tomatoes, 1 onion, 1 clove of garlic, 1 teaspoon of herbes de Provence, salt, and pepper.
- 6
Pour this sauce into a baking dish and place the zucchini on top.
- 7
Bake the zucchini for 15 minutes for a pre-cook.
- 8
Mix 450 g of ground meat, 1 egg, 50 g of Parmesan, 50 g of breadcrumbs, 2 tablespoons of pine nuts, 1 clove of garlic, 4 sun-dried tomatoes, 2 tablespoons of parsley, 1 tablespoon of herbes de Provence.
- 9
Remove the zucchini from the oven and fill them with the prepared stuffing.
- 10
Replace the tops on the zucchini and add a drizzle of olive oil.
- 11
Bake everything for 35 to 40 minutes.