Stuffed Zucchini with Ground MeatBeginner
Main dishPolishPork

Stuffed Zucchini with Ground Meat

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Stuffed zucchini with ground meat is prepared by filling hollowed zucchini halves with a savory mixture of minced meat, vegetables, and tomato paste, then baking until tender and topped with melted cheese. Zucchini are first partially baked so they soften without releasing too much moisture, while the filling cooks evenly and stays juicy.

This dish works well as a main course for lunch or dinner. It is best served hot, straight from the oven, when cheese is fully melted and zucchini remains firm but tender.

By Karel R.
Total1 hr 10 mins
Prep30 mins
Cook40 mins
Servings6
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Wash zucchini and pat dry. Cut each zucchini lengthwise into halves, keeping skin intact. Scoop out seeds and soft core to create shallow boats (scoop with tea spoon by scrubbing it). Discard watery seed part and finely chop firmer zucchini flesh to use in filling.

  2. Pat zucchini halves dry to remove excess moisture. Brush lightly with oil and season with salt, pepper, and herbs. Arrange cut-side up on baking tray and bake at 350°F for about 15 minutes, until slightly softened but still firm.

  3. While zucchini pre-bake, heat remaining oil in a pan. Finely chop onion, reserved zucchini flesh, and garlic. Sauté onion until soft, then add zucchini flesh and garlic and cook until softened.

  4. Add ground meat to pan. Season with salt and pepper. Cook while breaking meat apart, stirring frequently at the beginning so meat browns evenly without clumping.

  5. Stir in tomato paste and mix thoroughly. Remove pan from heat once filling is well combined and aromatic.

  6. Remove zucchini from oven, keep oven on. Fill each zucchini half generously with meat mixture, pressing lightly so filling holds together.

  7. Sprinkle finely grated Parmesan evenly over filled zucchini. Return to oven and bake for about 20 minutes.

  8. Place slices of mozzarella on top of each zucchini half and bake for another 5 minutes, until cheese melts and lightly browns. Top baked zucchini with chopped fresh tomato and sprinkle with chives. Serve hot. ENJOY!

Cook’s note

Zucchini should soften without collapsing, pre-baking helps control moisture
Only firm zucchini flesh should be added to filling
Ground meat should be mixed gently to keep texture tender
Extra filling can be served separately or used for another meal

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