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Baked zucchine ripiene stuffed with beef and parmesan, golden tops in a ceramic dish with tomato passata

Zucchine Ripiene with Beef, Parmesan and Passata

Zucchini halves stuffed with a beef, parmesan and breadcrumb filling, baked until tender with a golden top.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 Zucchini, medium, halved lengthwise (about 200 g each); scoop out flesh, leave 1 cm shell
  • 150 g Ground beef
  • 150 g Ground pork or use 300 g ground beef total
  • 1 Egg large
  • 50 g Breadcrumbs, plain dried
  • 50 g Parmesan, grated
  • 1 Onion, small, finely chopped
  • 1 Garlic clove, minced
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Olive oil plus extra for drizzling
  • Salt to taste
  • Black pepper to taste
  • 1 pinch Nutmeg, ground optional
  • 150 g Tomato passata for topping

Method
 

Prep the zucchini
  1. Heat the oven to 190 C / 375 F.
  2. Halve zucchini lengthwise. Scoop out the flesh with a spoon, leaving a 1 cm shell, and set flesh aside.
  3. Salt the inside of the shells lightly and let them sit for 10 minutes, then pat dry with paper towel.
  4. Finely chop the reserved zucchini flesh.
Make the filling
  1. Heat olive oil in a skillet over medium heat. Add onion and garlic, cook 3 minutes until soft.
  2. Add chopped zucchini flesh and cook 4 to 5 minutes until most of the liquid evaporates. Let cool slightly.
  3. In a bowl, combine the cooked zucchini mixture with ground beef, ground pork, egg, breadcrumbs, parmesan, parsley, salt, pepper and nutmeg. Mix by hand until just combined.
Fill and bake
  1. Arrange zucchini shells in a snug baking dish. Fill each with the meat mixture, mounding it slightly above the rim.
  2. Spoon 1 to 2 tbsp of passata over each filled half and drizzle with a little olive oil.
  3. Bake 30 to 35 minutes, until the shells are fork-tender, the tops are golden, and the filling reaches 160 F / 71 C at the center.
  4. Rest 5 minutes before serving.

Notes

  • Salt hollowed zucchini shells for 10 minutes to prevent a watery baking dish
  • Check filling temperature with a thermometer, target 160 F / 71 C
  • Use a snug baking dish so halves don't tip over while baking
  • Rest baked zucchini 5 minutes before serving so filling sets