- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“Zucchini stuffed with ground beef and gratinated mozzarella cheese is a complete, light, and low-carb meal. Using the vegetable pulp in the sauté ensures juiciness to the filling and zero waste in the kitchen.”
What you need to know
- The longitudinal cut of the zucchinis creates firm canoe-like cavities that support the meat with ease.
- Including the chopped zucchini core in the ground meat and tomato sauté adds moisture without the need for extra sauces.
- Gratinating in the oven at 180°C for 25 minutes cooks the shells to the right point while browning the mozzarella cheese.
Ingredients
Main
- 2 medium zucchinis
- 300g of ground beef
- 1 chopped onion
- 2 cloves garlic, minced
- 1 chopped tomato
- 100g of grated mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- Cut the zucchinis in half lengthwise and remove the core with a spoon.
- Heat the olive oil in a pot and sauté the onion and garlic until golden.
- Add the ground beef and cook until well browned.
- Add the chopped tomato, the zucchini pulp, salt, and pepper. Cozinhe por 5 minutos.
- Stuff the zucchini halves with the meat mixture.
- Place the stuffed zucchini in a baking dish and cover with mozzarella cheese.
- Bake for about 25 minutes, or until the cheese is melted and golden.
Chef's tips
- Leave a border about half a centimeter thick on the zucchini skin so the structure doesn't collapse when baking.
- Saute the ground meat until most of the initial water dries before adding the tomato and the chopped core.
- Grease the bottom of the roasting pan with a light drizzle of olive oil so the zucchini does not stick during baking.
Variations
- Add chopped black olives or cooked sweet corn to the ground beef filling to enrich the flavors.
- Sprinkle a pinch of dried oregano over the mozzarella before putting it in the oven to give it a pizza aroma.
- Mix a tablespoon of creamy requeijão into the ready-made meat filling before filling the vegetables.
Substitutions
- Ground beef can be replaced by ground chicken breast or well-seasoned ground pork.
- Mozzarella cheese can be swapped for grated standard Minas cheese or freshly grated parmesan cheese.
- Italian green zucchini can be replaced with Brazilian zucchini of straight and firm shape.
How to store
Store the baked stuffed zucchini in an airtight glass container in the refrigerator for up to 3 days. Reheat in an electric or gas oven at 180°C for 10 minutes to reactivate the melted cheese without making the vegetable watery.
Can it be frozen?
It is not recommended to freeze the ready-made stuffed zucchini, as the zucchini pulp has a high water content and becomes extremely flaccid and soggy when defrosting. You can prepare the meat filling and keep it frozen for up to 3 months.
What to serve with
Pairs with a portion of fluffy white rice or brown rice with garlic slivers. A fresh green salad with arugula and red onion slices forms a light and balanced meal.
Frequently asked questions
Do I need to cook the zucchini in boiling water before stuffing?
Pre-cooking is not necessary; the 25 minutes in an oven at 180°C are enough to make the pulp soft and firm.
How to know if the zucchini is cooked completely in the oven?
Prick the side of the skin with the tines of a fork; if it penetrates smoothly without resistance, the vegetable is perfectly roasted.
How to prevent the dish from accumulating excessive liquid at the bottom of the baking dish?
Cook the ground meat filling well until the water from the tomato and pulp dries out before placing it in the zucchini halves.
Can I remove all the inner pulp from the zucchini?
Maintain a half-centimeter protective layer next to the peel to ensure mechanical stability when handling the portions.
You might also like
