Italian
Stuffed Zucchini with Meat and Ricotta
by Chef Max Mariola · 1.1M subscribers on YouTube
A delightful summer dish: large zucchini are filled with a mixture of minced meat, ricotta, Parmesan, basil, and dried tomatoes, then cooked in a simple tomato sauce until tender. Perfect as a main course.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- 4 pcsZucchine Grosse
- 300 gGround Meat
- Ricotta
- Parmigiano ReggianoGrated
- Fresh Basil
- Dried Tomatoes
- Pomodori da SugoFor the sauce
- White Onion
- Garlic1 clove
- SaltTo taste
- PepperTo taste
- Olive OilExtra virgin, for cooking and finishing
Method
- Prepare the sauce: sauté chopped white onion in olive oil, add a clove of garlic, then add roughly chopped tomatoes and basil. Let it simmer.
- Prepare the filling: in a bowl mix minced meat (300 g), ricotta, grated Parmesan, chopped fresh basil, and chopped dried tomatoes. Season with salt and pepper and mix well.
- Cut the large zucchini in half lengthwise and scoop out the pulp to create a boat shape.
- Fill each zucchini half generously with the meat and ricotta mixture.
- Place the stuffed zucchini in the tomato sauce. Add a few basil leaves, salt, and pepper. Cover and cook over low heat for about 20 minutes until the zucchini are tender and the meat is cooked through.
- Serve the zucchini hot, topped with grated Parmesan and a drizzle of raw olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
