Stuffed Zucchini

Method

1. Heat olive oil in a pan. Add chopped onion and fresh chili pepper. Sauté until golden.
2. Add tomato passata, a pinch of salt, and a little water to rinse the passata jar. Let the sauce simmer.
3. Meanwhile, cut the tops off the zucchini and hollow them out using a corer, being careful not to pierce the sides.
4. In a bowl, combine minced beef, egg, garlic powder, breadcrumbs, salt, and pepper. Mix until homogeneous.
5. Stuff each zucchini firmly with the meat mixture, ensuring no air gaps.
6. Form any remaining filling into small meatballs.
7. Add the stuffed zucchini and meatballs to the tomato sauce. If needed, add water to nearly cover.
8. Cover and cook on high heat for 2 minutes, then reduce to low and simmer for 30–40 minutes. After 15 minutes, flip the zucchini if they are not fully submerged.
9. Check doneness with a toothpick; it should slide in easily.
10. Let rest for 10 minutes before serving.
11. Serve with extra sauce and optional grated parmesan.