Recipe by English_Rose
A hearty family supper dish – Italian meat-stuffed zucchini baked in tomato sauce.
Top Review by tessarue
Needed to use up some zucchini and beef before going on vacation. Found this recipe. I was worried about the basil, but it is a great addition. Even with my sloppy cooking style, the recipe turned out better than edible. In fact, I can't think how a dish where the main ingredients are zucchini and beef could be better. That said, I'm not a huge fan of zucchini as the staring role in a meal, so I wouldn't go out of my way to make this, but I would make it again if I'm ever in a similar pickle.
- 4 zucchini
- 1 tablespoon unsalted butter
- 3 tablespoons onions, finely chopped
- 5 ounces ground beef
- 2 ounces prosciutto, chopped
- 2 large eggs, lightly beaten
- 1 1⁄2 ounces breadcrumbs
- 2 1⁄2 ounces parmesan cheese, freshly grated
- 1 ounce basil leaves, torn into small bits
- 1 1⁄2 cups tomato sauce
- extra virgin olive oil
Directions See How It's Made
- Preheat the oven to 350°F
- Heat a large pan of water. When it reaches the boil, add the zucchini and cook for 5 minutes. Drain and cool for a couple of minutes then slice them in half lengthwise.
- Carefully scoop out the pulp into a mixing bowl, making sure not to break the shell of the zucchini.
- Melt the butter in a frying pan and fry the onion until just softened. Add the beef and cook gently for one minute. Add the prosciutto and continue cooking until the meat is thoroughly browned.
- Drain all the cooking fat from the pan and add the meat and onion mixture to the zucchini pulp.
- Stir in the eggs, breadcrumbs, parmesan and basil. Season with salt and pepper. Mix well.
- Spoon the mixture into the zucchini halves.
- Pour the tomato sauce into a large baking dish that has been lightly greased with olive oil.
- Carefully place the zucchini into the dish and bake for 15-20 minutes, or until the filling is browned but not overdone.
- Serve hot, warm or at room temperature with a bit of tomato sauce from the dish.