RomanItalian
Stuffed Zucchini
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Italian grandmother-style recipe for stuffed zucchini. The zucchini are blanched, hollowed, and filled with a savory mixture of beef, garlic, breadcrumbs, and seasonings, then simmered in tomato sauce with onion and chili.
- Cook
- 35 min
- Difficulty
- medium
Ingredients
11 items- ZucchiniStraight and plump, ends removed, cut in half lengthwise
- ManzoBeef, with some fat
- Grasso (di manzo)Some fat to add flavor
- SaltTo taste
- PepperTo taste
- 1 pcsGarlic1 clove, grated
- BreadcrumbsSome breadcrumbs
- Olive OilA generous drizzle
- OnionChopped
- Chili Pepper(optional) — Optional, to taste
- Tomato PassataA generous amount
Method
- Choose straight and plump zucchini.
- Cut off the ends and slice the zucchini in half lengthwise.
- Blanch the zucchini halves in salted boiling water for 1 minute, then cool immediately to stop cooking.
- Carefully scoop out the pulp using a hollowing tool (scavino), being careful not to break the zucchini.
- Prepare the filling: mix beef, a little fat, salt, pepper, a grated clove of garlic, and some breadcrumbs until well combined, like making meatballs.
- Stuff the zucchini halves with the filling.
- In a pan, heat a generous drizzle of oil and add chopped onion. Optionally add some chili pepper.
- Place the stuffed zucchini in the pan and add a good amount of tomato passata.
- Cook for 5 minutes, stirring gently. Add a splash of water if needed, then cover and cook for about half an hour.
- Serve hot.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
