Today’s recipe will surely become one of your favorites if you like zucchini. They are in season right now which means they are crispy, delicious and sun-ripened. It’s a perfect lunch or dinner idea which will keep you satisfied without feeling too full. It’s a great low-carb meal and to make it even healthier you could stuff zucchini with ground turkey or lean beef and skip breadcrumbs and cheese.
My sister came to Chicago over the summer and just left two days ago. The things that are left after her visit are awesome memories, tons of pictures together and a few extra pounds. We wanted to take her to all of our favorite places and it’s almost impossible to say no to Chicago’s staples like hot-dogs, deep dish pizza or beef sandwiches from Little Italy. While it was all delicious I feel sooo full, I’m super excited for a nice, light zucchini dinner. Let’s get started, shall we?
I used 4 zucchinis because I wanted to make some extra to reheated for dinner during the week. I feel like a good serving portion is one or one and a half zucchini per person.
First I preheated the oven to 350 F. In the meantime I cut zucchini in half, lined them up on a baking sheet, sprinkled with olive oil and baked for about 10-15 minutes. You can skip that step but the flesh is softer and it’s so much easier to scoop it out. I kept the flesh and added it later to the rest of the stuffing.
I left about 0.5 inches of the rim. Make sure not to make holes in them, otherwise stuffing may fall out.
I diced and fried an onion.
When onion started turning golden, I added ground pork. I kept on mixing it.
In a big bowl I mixed fried onion, meat, about 1/4 cup fresh chopped parsley, a raw egg, 3 tablespoons of breadcrumbs, chopped zucchini flesh, tomatoes, ketchup, 2 tablespoons of grated cheese, paprika and a pinch of salt and pepper.
I filled zucchini with meat mixture. I sprinkled some red crushed peppers on top for extra spiciness but it’s optional.
I sprinkled the rest of the cheese on top.
I mixed 3 tablespoons of breadcrumbs with 1 tablespoon of olive oil and made a thick paste. I sprinkled it over the cheese. I baked it for 45 minutes at 350 F. Breadcrumbs created crunchy crumble over melted cheese. Yum!
You can sprinkle with fresh parsley. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 4 zucchini
- 1 lb ground pork
- 1 cup of grated cheese (I used mozarella and cheddar)
- 1 onion
- 1 egg
- 1/2 cup of breadcrumbs
- 1 can of diced tomatoes (14.5 oz)
- 2 tablespoons of ketchup
- fresh parsley
- 1/2 teaspoon of paprika
- salt and pepper
- Preheat the oven to 350 F.
- Cut zucchinis in half, splash with olive oil and bake for 15 minutes until soft.
- Scoop out flesh out of zucchini. Leave it to cool.
- Dice and fry onions. When onions turn golden add ground pork and fry it until brown.
- In a big bowl mix fried onion, meat, about 1/4 cup fresh chopped parsley, a raw egg, 3 tablespoons of breadcrumbs, chopped zucchini flesh, tomatoes, ketchup, 2 tablespoons of grated cheese, paprika and a pinch of salt and pepper.
- Fill zucchini with meat stuffing, sprinkle with cheese and breadcrumbs with a tablespoon olive oil. Bake for 45 minutes.