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the basic recipe with meat and 10 delicious variations (including vegetarian)


Extra virgin olive oil

The stuffed zucchini I am a second course simple and tasty, perfect for the summer season. Excellent both hot and at room temperature, they can be enjoyed during a family lunch, a dinner with friends or a festive buffet. In the version presented here, the round zucchini they are hollowed out inside, emptied of the pulp and stuffed with a filling made from minced meat, sausage, eggs, grated parmesan and fresh basil leaves, for a delicious and fragrant end result.

Stuffed zucchini can be baked in advance, even the day before, then stored at room temperature or in the refrigerator until ready to serve: the rest, in fact, will intensify the taste and aromas. If you wish, you can choose to replace the red meat with that of chicken or turkey, or, for an extra kick of flavor, you can use grated pecorino in place of parmesan. You can also enrich the filling with diced provolone or smoked scamorza.

The protagonist of this preparation is the round zucchini, queen of stuffed dishes, which, greedily stuffed, turns into a succulent case. In Italy we have several varieties of zucchini, each with specific characteristics. Among the most common are the Plaisance tower, dark green in color and perfectly spherical in shape; the nice tower, lighter and slightly flattened, which is characterized by a particularly mild flavor; and the tower of florence, with a delicate taste and light streaks of light and dark green. If you prefer, you can also use long zucchini.

Learn how to make stuffed zucchini with step-by-step procedures and tips.

How to prepare stuffed zucchini

Wash the zucchini thoroughly and remove the caps, keeping them aside 1.

Cut the pulp by making a cross cut, so as to empty them more easily 2.

Take part of the pulp, using a knife 3.

Empty the zucchini completely, with the appropriate shovel, leaving an edge of about 1 cm 4.

Once the pulp comes out, keep it aside 5.

Season the courgettes inside with a pinch of salt and a pinch of pepper 6.

Coarsely chop the reserved pulp seven.

Collect the chopped pulp in a large bowl 8.

Add ground beef 9.

Then the peeled sausage ten.

Add the grated parmesan 11.

Mix the egg 12.

Flavor with chopped basil leaves 13.

Add the breadcrumbs 14.

Sprinkle with ground pepper 15.

Season with salt 16.

Knead carefully until you get a homogeneous mixture 17.

Stuff the courgettes with the mixture obtained 18.

Arrange the zucchini, as well as the reserved cups, in a lightly oiled baking dish and bake at 180°C for about 45 minutes. 19.

Once cooked, remove the zucchini from the oven, place the caps on the filling and serve 20.

Stuffed zucchini, the most delicious variants

Stuffed courgettes are a very simple dish that lends itself to many variations: you can make them with Meatas in the basic recipe, but also with the fish or in vegetarian version. From round to long, zucchini lends itself perfectly to any type of garnish: here are 10 of them variants for some people perfect stuffed zucchini.

2. Vegetarian stuffed zucchini: the recipe for a light and gourmet side dish


The vegetarian stuffed zucchini I am a side dish simple and tasty summer, perfect to accompany any main dish of meat or fish. It’s about a lighter variant and classic zucchini stuffed with meat or rice that are easy to make and enjoy hot or at room temperature. The courgettes are cut in half, delicately hollowed out then stuffed with their own pulp, chopped and pan-fried with spring onions, tomato sauce and breadcrumbs. Baked until slight browningthey are tasty and irresistible.

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3. Courgettes stuffed with ham and mushrooms: the recipe for a delicious second course


Courgettes stuffed with ham and mushrooms are a delicious second course with a very simple preparation. Quickly boil the zucchini, prepare the stuffing and you’re done. A recipe that, thanks to the versatility of zucchini, lends itself to many types of fillings. Zucchini stuffed with tuna, stuffed with meat or in a vegetarian version with ricotta are also delicious. In short, there is a stuffed zucchini for everyone. For this recipe you can use both round zucchini and normal zucchini, the result will be excellent in both cases.

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4. Stuffed zucchini trays: the recipe for the second dish, racy and tasty


The courgette punnets they are a simple and delicious second course: whether stuffed with meat, tuna, ricotta or vegetarian, they are always appreciated. In our recipe we will prepare stuffed zucchini of vegetables and without meat, with the addition of stringy mozzarella. The preparation is really simple and will appeal to young and old alike: the zucchini will be cut in half and hollowed out in the center, to give the classic boat shape, and baked in the oven for about half an hour. For the filling we will use the pulp of the courgettes, the cherry tomatoes, the mozzarella cut into small pieces and the breadcrumbs. They will then be put in the oven for about ten minutes, until they are browned. Here’s how to prepare this light and tasty dish in just a few steps.

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5. Ligurian-style stuffed courgettes: the recipe for a typical traditional dish


The Ligurian-style stuffed courgettes it is a typical dish of the regional peasant tradition, so simple and tasty that it is perfect for all occasions. Excellent hot or at room temperature, they can be served as accordingaccompanied by a fresh seasonal salad and slices of homemade bread, or as appetizers for a special dinner or a festive buffet. There are several variations of this recipe, which can accommodate a meat, ricotta or mortadella filling. In our version, we opted for a tasty filling made from tuna in oilanchovies, capers and pine nuts, finally flavored with ground pepper and a little chopped parsley.

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7. Zucchini stuffed with tuna: the recipe for the second simple and tasty


The zucchini stuffed with tuna I am a second course simple and tasty, perfect for any family lunch or dinner. Excellent hot and at room temperature, they can also be served as appetizers delicious and tasty. The courgettes are briefly blanched in water, hollowed out and stuffed with a filling prepared with their pulp chopped and mixed with egg, breadcrumbs, anchovies and capers. They are baked in the oven until lightly browned, for a golden and super crispy end result.

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8. Zucchini stuffed with rice: the quick and tasty recipe


Stuffed round courgettes are a second dish from family traditions, they are emptied inside and stuffed with a cheese risotto. Once the courgettes have been emptied, the pulp is removed and cooked with chopped onion, to which we add the rice which, once cooked, is whipped with grated parmesan cheese. The dish can be served as a main course or as a single dish and prepared in advance, the cooking being finished in the oven, so it is ideal for a dinner with friends or for a buffet at a party. I made a vegetarian version of stuffed zucchini which, however, can be made in different ways, even with a ricotta filling instead of cheese.

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9. Zucchini stuffed with prawns: the recipe for a fish appetizer with a delicate taste


The zucchini stuffed with prawns I am a appetizers simple and delicious fish dish, ideal for the summer. A light and tasty dish that you can also serve as a second course. To make this dish, prefer medium-sized zucchini with a firm skin. The stuffed it will be made with the pulp of the zucchini sautéed with onions, shelled prawns, breadcrumbs, parmesan and parsley. In just over half an hour, you will prepare an exquisite dish, with a garnish of dal delicate flavor that everyone will love.

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10. Zucchini stuffed with vegetables: the vegetarian recipe

stuffed zucchini

The vegetarian stuffed zucchini they are a perfect second dish for summer days. Ideal for a dinner in the garden with friends, perfect as an aperitif during a family lunch and ideal to take away both for a break at work or at sea, the stuffed courgettes prepared in this way are a light and very digestible vegetarian variant.

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