Recipes  
Zucchini Stuffed with Meatballs
Zucchini Stuffed with Meatballs
Open in full-screen mode

Zucchini Stuffed with Meatballs

Preparation
35 MIN
Cooking
35 MIN
Servings
4
Share

Ingredients

Tomato Sauce

Stuffed Zucchini

Preparation

Tomato Sauce

  1. In a pot over medium-high heat, lightly brown the garlic with the ground fennel, oregano and red pepper flakes in the oil. Add the strained tomatoes and broth. Simmer for 2 minutes. Season with salt and pepper. Pour the sauce into a 13 x 9-inch (33 x 23 cm) rectangular baking dish.

Stuffed Zucchini

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. Using a small spoon, scoop out some of the zucchini flesh to make a long well down the centre of each half. Chop the scooped out flesh and set aside.
  3. In a bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the zucchini flesh and remaining ingredients. Season with pepper. Mix well with your hands. The mixture will be soft.
  4. With lightly oiled hands, form 40 meatballs using about 1 tbsp of the mixture for each one. Place 5 meatballs on each zucchini half. Place the zucchini over the sauce in the baking dish.
  5. Bake for 30 to 35 minutes or until the meatballs are golden and the zucchini are tender. Sprinkle with Parmesan to taste. Serve with rice or pasta of your choice.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.