Stuffed Zucchinis

There’s something magical about summer evenings when the sun sets and the air becomes fragrant with the scent of grilled vegetables. This is when I whip up my favorite dish, Stuffed Zucchinis. As the garden bursts with fresh produce, zucchinis become my canvas for a flavorful stuffing that satisfies both the belly and the soul. I remember the first time I made these; I had a bunch of zucchinis from my garden, and I wondered how to make them shine. After some experimentation, I ended up discovering a delightful combination that includes savory ground sirloin and creamy ricotta cheese. The result? A dish that quickly became a staple at our family gatherings.

When I first bit into the warm, tender zucchini filled with that delicious filling, I was hooked. Every bite bursts with flavor and nostalgia, reminding me of sunny afternoons spent in the garden. Making Stuffed Zucchinis is not just about cooking; it’s about sharing memories and creating new ones with loved ones. Whether you’re hosting a summer BBQ or looking for a quick weeknight meal, these stuffed zucchinis are a great way to showcase seasonal vegetables while impressing your dinner guests.

What I love most is how versatile this dish can be. You can easily customize the stuffing to fit your taste preferences or dietary needs. Plus, it’s a great way to sneak in some extra vegetables if you’re looking to eat healthier. So, gather your zucchinis, and let’s dive into the magic of Stuffed Zucchinis together!

Recipe Ingredients for Stuffed Zucchinis

The ingredients for Stuffed Zucchinis come together to create a balanced and delicious dish. The combination of fresh zucchinis, savory ground sirloin, and creamy ricotta makes this recipe a wholesome choice. Using pine nuts adds a delightful crunch, while the herbs elevate the flavors. Each ingredient plays a vital role in ensuring that the zucchinis are not only filled but bursting with flavor.

• Zucchinis: Use medium-sized zucchinis for a perfect balance of flesh and skin. They’re the ideal vessel for this hearty stuffing.
• Onion: A finely chopped onion brings sweetness and depth to the filling.
• Ground Sirloin: This lean meat adds richness and a wonderful protein boost to your dish.
• Ricotta: The creamy texture of ricotta binds the filling and adds a lightness to the overall dish.
• Pine Nuts: Slightly roasted pine nuts offer a nutty flavor and a delightful crunch.
• Parmesan Cheese: A sprinkle of parmesan cheese gives a salty kick and enhances the overall taste profile.
• Parsley: Fresh parsley adds color and a pop of freshness to the dish.
• Olive Oil: Used for cooking and drizzling, olive oil keeps everything moist.
• Salt and Pepper: Essential seasonings to enhance all the flavors.

How to Make Stuffed Zucchinis

Making Stuffed Zucchinis is a delightful experience that fills your kitchen with mouthwatering aromas. The process is straightforward and rewarding. Follow these steps carefully for a delicious outcome.

1. Begin by preparing your zucchinis. Halve them lengthwise and use a small spoon to hollow out the flesh. Be cautious not to scrape through the skin. Follow the natural guideline of the seeds to help you know where to stop.
2. In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and the hollowed-out zucchini flesh. Sauté until the mixture softens and the flavors meld together, approximately 5 to 7 minutes.
3. While the mixture cools, combine the ground sirloin, ricotta, slightly roasted pine nuts, parmesan cheese, and chopped parsley in a mixing bowl. Stir until everything is evenly mixed.
4. Once the onion and zucchini flesh mixture has cooled slightly, add it to the meat and cheese mixture. Season with salt and pepper to taste, and mix until well combined.
5. Preheat your oven to 350°F (175°C). Generously sprinkle salt and pepper inside the hollowed cavities of the zucchinis.
6. Using a heavy-bottomed gratin dish, carefully fill each hollowed zucchini half with the meat mixture. Press it down gently to ensure they stay packed.
7. Drizzle the remaining tablespoon of olive oil over the stuffed zucchinis, then add 3 to 4 tablespoons of water to the bottom of the gratin dish.
8. Place the gratin dish in the preheated oven and bake for 30 minutes. The zucchinis should be tender and the filling golden brown.
9. Once baked, remove from the oven and allow to cool for a few minutes before serving.
10. Enjoy your delicious Stuffed Zucchinis hot, garnished with additional parsley if desired!

Substitutions and Tips

Let’s make sure your cooking experience is as enjoyable as possible! Here are some tips to help you perfect your Stuffed Zucchinis.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze unbaked stuffed zucchinis. Just prepare them up to the baking step, then wrap and store them for up to a month.
• Pairing: Serve with a side salad or crusty bread to make a complete meal.
• Vegetarian Option: Swap the ground sirloin for quinoa or black beans for a delicious vegetarian version!
• Flavor Boost: Add some garlic powder or crushed red pepper flakes to the meat mixture for an extra kick.

What to Pair With Stuffed Zucchinis

When it comes to serving Stuffed Zucchinis, there are many delightful options to consider. Here are some pairings that will enhance your meal:

• Fresh Salad: A crisp garden salad complements the warmth of the stuffed zucchinis beautifully. Toss together mixed greens, cherry tomatoes, and a light vinaigrette.
• Garlic Bread: Serve with warm garlic bread for a hearty, comforting meal that everyone will love.
• Rice Pilaf: A side of fluffy rice pilaf can help soak up the flavors and add a filling component to your plate.
• Grilled Vegetables: Pair with seasonal grilled vegetables for a colorful and nutritious addition to your table.
• Perfect for Gatherings: These stuffed zucchinis are great for family dinners or gatherings, offering an impressive yet simple dish that pleases a crowd.
• Casual or Formal: Whether it’s a casual lunch or a formal dinner, these zucchinis fit perfectly in either setting, making them versatile for any occasion.

FAQ

Conclusion

Stuffed Zucchinis not only showcase the best of summer’s produce, but they also offer a satisfying meal that’s easy to prepare. The combination of fresh ingredients and creamy filling creates a delightful dish that everyone will love. So why not gather your ingredients and give this recipe a try? You’ll find it becomes a favorite in no time!

Stuffed Zucchinis

The ultimate summer dish! Stuffed Zucchinis are filled with a savory mixture of ground meat and creamy cheese, making for an easy weeknight dinner. Perfect for gatherings or a healthy meal, give this recipe a try tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium Zucchinis
• 0.5 large Onion finely chopped
• 0.25 pound Ground Sirloin
• 1 cup Ricotta
• 0.25 cup Pine Nuts slightly roasted
• 0.33 cup Parmesan Cheese
• 1 tablespoon Parsley chopped
• 3 tablespoons Olive Oil
• Salt
• Pepper

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife

Method

 

1. Halved lengthwise the zucchinis and with a small spoon hollow out the flesh of the zucchini. Be careful not to scrape thru. Rule of thumb when removing the inside flesh, follow the guideline of the seeds. Once the seeds are all removed stop scraping.
2. In a skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion and the zucchini flesh until the flesh has diminished and some melted.
3. Meanwhile in a bowl mix the ground sirloin, ricotta, pine nuts, parmesan cheese, parsley. Mix well and season with salt and pepper to your liking. Add the onion zucchini flesh mixture and mix well.
4. Preheat the oven at 350F. Generously sprinkle salt and pepper on the cavity of the zucchini. Using a heavy bottom gratin dish, fill the zucchini with the meat mixture. Drizzle the remaining 1 tablespoon olive oil over the zucchinis and add 3-4 tablespoons of water to the bottom of the gratin dish.
5. Bake in the oven for 30 minutes. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.