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Zucchini with Meat Stuffing Recipe - Zucchine Ripiene di Carne

User Rating 5 Star Rating (1 Review)


Zucchine Ripiene di Carne: Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a meat filling, will also work for an elegant meal. They will be good both hot and cold. The recipe will serve 6.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 6 zucchini of the same size, weighing about 1 3/4 pounds (800 g) in all
  • 1/4 pound (100 g) ground beef
  • 1/4 pound (100 g) fresh mild Italian sausage, peeled and crumbled
  • A couple ounces of day old bread, crusts removed and crumbled (3/4 cup not packed)
  • 4 tablespoons grated Parmigiano
  • An egg
  • 1 clove garlic
  • A medium-sized onion
  • A small bunch parsley
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 a bouillon cube
  • Fresh thyme
  • Salt & pepper to taste
  • 1/2 tablespoon tomato paste diluted in 1/4 cup water or broth


Moisten the bread in cold water. Salt some water in a large pot and bring it to a boil. While it's heating cut the zucchini in half and scoop out the pulp. Mince the pulp with the onion, garlic and parsley, and sauté the mixture in the butter and oil until it is lightly browned, then crumble the bouillon over it and transfer it to a bowl. Squeeze the bread dry and combine it, the egg, the cheese, and the meats with the vegetable mixture. Mix well and season the stuffing to taste with salt, pepper and thyme.

By now the water in the pot will be boiling; add the zucchini and cook them for 5 minutes from the time the water resumes boiling. Then remove them and set them upside down so they drain as they cool. Preheat your oven to 380 F (190 C).

Fill the zucchini with the stuffing, pressing it down firmly. Arrange the zucchini in a buttered pan, brush them with the tomato mixture, and bake them for 25 minutes, basting regularly with the pan drippings. If they appear to be overbrowning, cover them with some aluminum foil for the last 10 minutes. Serve at once.

The wine? I'd go with a light red, for example an Aglianico d'annata (not the riserva), or a fresh, fruity unoaked Barbera.

Yield: 6 servings stuffed zucchini.

User Reviews

 5 out of 5
, Member wrightayre

We loved this dish. I made a few adjustments as I had a large marrow. All I did was blitz 2 slices of bread in the food processor to make the crumbs and did not add the water to them, i just chopped the chorizo into 1 cm pieces and I didn't boil the marrow, I just baked it for between 30mins to 45mins. We all loved it, so this recipe will enter into our favorites. Thanks for the great recipe!!!!

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