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FR Stuffed Round Zucchini with Meat and Tomato Sauce
As soon as I see round zucchini at the market in the summer, I know what I’ll be cooking that very evening: round zucchini stuffed with meat. In my house, it’s THE family dish of the season, because it takes me barely 10 minutes to prepare, and everything cooks together in the oven—even the tomato sauce—in a single dish.
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As soon as I see round zucchini at the market in the summer, I know what I’m going to make for dinner: round zucchini stuffed with meat and tomato sauce. At home, it’s THE family dish of the season, because it takes me barely 15 minutes to prepare, and everything cooks together in the oven — even the tomato sauce — in a single dish.
I know: many of you have been disappointed by stuffed round zucchini before: they were too bland, undercooked, watery… in short, disappointing. But in my recipe for stuffed round zucchini, I make sure that your zucchini are nice and tender, well-seasoned, that the filling is generous and full of flavor, and most importantly, that the whole dish doesn’t get watery.
In short, after making these stuffed zucchini over and over again, I’ve become something of an expert, and I’ve managed to get everyone to eat their vegetables, even the most picky eaters!
Stuffed Round Zucchini Recipe
Stuffed Round Zucchini with Meat and Tomato Sauce
Ingredients
For the round zucchini
- 4 round zucchini
For the stuffing
- 1 lb ground meat a mixture of beef and pork, or ground chicken for a lighter version
- 1 egg large
- 1/2 cup Parmesan cheese grated
- 1/2 cup breadcrumbs or 1 slice of white bread softened in a little milk
- 2 tbsp pine nuts toasted
- 1 clove garlic minced (or 1 teaspoon of garlic powder)
- 4 sun-dried tomatoes finely chopped
- 2 tbsp parsley chopped
- 1 tbsp dried herbs herbes de Provence or thyme, rosemary and/or oregano
- 2 tbsp olive oil
- Salt and pepper
For the tomato sauce
- 1 can tomatoes crushed or whole (14 oz or 400 g)
- 1 onion
- 1 clove garlic
- 1 tbsp olive oil
- 1 tsp dried herbs herbes de Provence or thyme, rosemary and/or oregano
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C), or 350°F (180°C) if you’re using convection/fan.
- Cut the top off each zucchini, about 2–3 cm (1 inch) down, and set it aside—it will serve as a lid. Cut a thin slice from the bottom so the zucchini stands upright, without cutting all the way through.
- Carefully scoop out the insides of the zucchini with a small spoon, leaving about 1 cm (½ inch) of flesh on the sides so they hold their shape while cooking. Sprinkle salt inside the zucchini and add a drizzle of olive oil.
- Prepare the sauce: place all the tomato sauce ingredients in a bowl and blend with an immersion blender until smooth.
- Pour the tomato sauce into the bottom of a rectangular baking dish. Place the hollowed-out zucchini on top and bake for 15 minutes to pre-cook the zucchini.
- Combine all the stuffing ingredients in a mixing bowl (meat, egg, Parmesan, breadcrumbs, pine nuts, garlic, sun-dried tomatoes, parsley, herbes de Provence, salt, and pepper) until smooth and well combined.
- Remove the pre-cooked zucchini and fill them with the stuffing, pressing it down firmly to avoid air pockets. Cover with the reserved tops.
- Finish by drizzling a little olive oil over the top and bake for 35 to 40 minutes. If the tomato sauce starts to brown around the edges, cover the dish with aluminum foil.
- Serve hot, one zucchini per person, with rice and a little tomato sauce from the dish.
Notes
Nutrition facts
Ingredients for Stuffed Round Zucchini
Here’s what you need:
- Round zucchini (in the US, often sold as 8-ball zucchini): choose ones that are firm and all the same size. Of course, you can substitute regular zucchini cut in half lengthwise.
- Ground meat: I usually go for a 50/50 mix of ground beef and pork, or ground chicken when I want something a bit healthier.
- Canned tomatoes: or fresh ones. But honestly, for this recipe, don’t overthink it. Just pick a good brand of canned tomatoes, and it’ll be delicious.
- Parmesan cheese: to enhance the flavor of the stuffing and make it nice and moist.
- Breadcrumbs or stale bread: that’s what makes for a stuffing that holds its shape.
- Egg
- Dry herbs: thyme, rosemary, oregano, or a blend called herbes de Provence, the usual mix of herbs we use in France.
- Dried tomatoes and/or toasted pine nuts: optional, but I find they really bring out the flavor of the stuffing.
- Parsley
- Onion
- Garlic
- Salt, pepper, olive oil
How to Make Stuffed Round Zucchini (Step-by-Step)
You’ll see, all in all, it won’t take you more than 15 minutes, and the rest is just baking in the oven:
- Hollow out the zucchini: cut off the top and set it aside to use as a lid, then cut a thin slice off the bottom so they stand upright. Scoop out the center with a small spoon or fork, leaving about 1 cm (½ inch) of flesh on the sides and being careful not to pierce the bottom. Salt the inside, then let them drain while you prepare the rest.
- Prepare the tomato sauce: blend the canned tomatoes with an onion, a clove of garlic, and dry herbs, then pour the mixture into the bottom of the dish.
- Pre-cook: place the zucchini on top of the sauce and bake at 400°F (200°C) for about 15 minutes before adding the filling. You’ll notice a little water collecting at the bottom of the zucchini—drain it off!
- Prepare the filling: mix all the ingredients until the filling is smooth.
- Assembly and baking: Stuff the zucchini with the filling, pressing it down firmly to avoid air pockets; replace the tops, drizzle with a little olive oil, and bake for another 35 to 40 minutes. If the sauce starts to brown around the edges, cover the dish with aluminum foil.
What Can You Do with the Leftover Zucchini Flesh?
When you hollow out your zucchini, you end up with quite a bit of flesh. Don’t throw it away! Many recipes suggest adding the zucchini flesh to the stuffing, but in my experience, I find that it makes the stuffing too soggy. You can add no more than two spoonfuls.
What I really like to do is sauté the zucchini in a skillet with a drizzle of olive oil and herbes de Provence, and I serve it either as a side dish with rice or add it to an omelet the next day. You can also use them to make a zucchini and goat cheese cake or my savory zucchini waffles!
What Goes Well with Stuffed Zucchini?
At my house, the classic side dish is cooked rice or a creamy polenta with Parmesan. You can also serve them with a small cucumber and tomato salad or grated carrots.
And if you’re hosting, you can put together an entire Provençal-inspired menu with an olive fougasse and tapenade as an appetizer, roasted baby potatoes as a side dish, and my Provençal-style tomatoes on the side.
Variations on Stuffed Round Zucchini
You can easily vary the stuffed zucchini recipe—here are a few ideas:
- Meatless: Make a stuffing with polenta, feta, and vegetables—it’s always a hit (see my vegetarian stuffed zucchini)
- With tuna: Replace the meat with drained tuna mixed with a little ricotta, and the rest of the ingredients.
- With feta: Add about 100 g of crumbled feta to the filling—it adds a lot of flavor and makes a nice change from Parmesan.
- In the air fryer: You can prepare the entire recipe in your air fryer (reduce the cooking time by 5 to 10 minutes depending on the size of your zucchini; keep the temperature the same).
Frequently Asked Questions About Stuffed Round Zucchini
Yes, the easiest way is to cook them completely the day before and reheat them on the day of serving: the filling will have even more flavor, and the zucchini will be nice and tender. If you prefer to cook them at the last minute, you can still get a head start. Hollow out the zucchini, prepare the filling and the sauce, then pre-cook the zucchini in the tomato sauce. Let them cool completely before adding the raw filling, cover the dish with plastic wrap, and refrigerate it. On the day you’re serving them, all you have to do is pop them in the oven.
Yes, and for me, that’s pretty much non-negotiable. To make sure your zucchini is cooked through and tender, you absolutely must pre-cook it in the oven for about 15 minutes before stuffing it: otherwise, the meat will cook before the zucchini does, and you’ll end up with a shell that’s too firm.
Because zucchini is a vegetable with a high water content. Personally, I do two things. First, I salt the inside of the zucchini and let them drain for a while before stuffing them. And most importantly, I pre-cook them in the oven: that’s really what makes all the difference, because it gets rid of a good portion of the water before the filling even goes in. In fact, you’ll probably notice a little water collecting at the bottom of the pre-cooked zucchini; be sure to drain it off before adding the filling.
Yes, it’s best to freeze them once they’re cooked and cooled. Wrap them individually or directly with the tomato sauce and store them in the freezer for up to 3 months. To thaw, either let them sit in the refrigerator overnight or reheat them in the oven at 325°F (160°C) for 15 to 20 minutes. Alternatively, bake them straight from the freezer; in that case, cover them with aluminum foil at the start so they don’t brown, since they’ll take longer to reheat.
You can definitely use regular long zucchini instead of round zucchini: cut them in half lengthwise, scoop out the insides to form little bowls, and stuff them the same way. You can sprinkle a little breadcrumbs on top—since they don’t have a “lid”—to give them a crispy texture.
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2 Comments
This is a delicious and easy meal!
Thank you, Jennifer !
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