tagAlt.Stuffed Zucchini with Yellow Pepper Cream

Stuffed Zucchini with Yellow Pepper Cream

Stuffed zucchini are the star ingredient of this fun and easy recipe, perfect for summer but to be enjoyed both hot or cold.
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    • ( Scored 5 on 1 reviews )

tania:

I have so many, many zucchini in my garden this year, but actually, every year and I run out of recipes on how to make them about halfway through summ...

read all reviews...

tagAlt.Stuffed Zucchini with Yellow Pepper Cream

So versatile and lovely to make, we provide you here with a classic Tuscan recipe.  This scrumptious dish can be modified and adjusted to create your perfect dish, even though for us, this version does of course represent our perfect edition.  

Summer zucchini is one of those ingredients that seems to explode during the summer.  If you're fortunate to have a thriving garden, chances are you have plenty of zucchini - you might be on the prowl for new, delicious recipes to prepare them.  So, if you've got a glut of zucchini, this could provide a perfect solution for your needs.

Another added benefit of this dish is the healthy, low-carb element.  If you want to boost it up, you can sprinkle freshly grated bread crumbs on top to provide an extra crunch.  Without any crumb adds, this remains a low-carb, super-healthy dinner that pulls together in minimal time - leaving you more time to enjoy these long summer evenings!

Ingredients

for 4 servings

Traditional Beef Filling for Zucchini

  • Zucchini 6
  • Ground Beef 200 grams (Lean)
  • Sausages 2
  • Egg 1
  • Parmesan cheese (Grated) as needed
  • Basil (Leaves) as needed

Yellow Bell Pepper Cream Sauce for Stuffed Zucchini

  • Yellow Onion 0.5
  • Potatoes 1
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Yellow Bell Pepper 1

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Capitel San Rocco - Valpolicella Ripasso DOC Superiore Wine - Tedeschi

0.75l

Capitel San Rocco - a Ripasso wine of balanced finesse.

View product
About Tedeschi Wine Estate

Preparation

for 4 servings

Step

1

Of 3

Prepare the zucchini and fill

Preheat oven to 215C. Line baking tray with aluminum foil or wax paper, set aside.

Boil medium pot of salted water, add zucchini and cook through but still firm. Remove from heat, rinse under cold water to stop cooking process.

When cooled, cut in half horizontally, and remove inner seeds. Create hollow in middle of each zucchini half.

Remove sausage casings, mash filling with fork, and blend with ground beef in medium mixing bowl. Add egg, Parmesan cheese, basil leaves and blend well. Adjust to taste with salt. 

Using spoon, fill each zucchini half with meat mixture. Place each zucchini half onto baking tray and bake for 10-15 minutes, until meat is nicely colored and cooked through.

Step

2

Of 3

Prepare the yellow bell pepper cream sauce

Heat medium sauté pan, coat bottom with extra-virgin olive oil. Add chopped onions and allow to cook until somewhat softened and transparent. Add diced potato and allow to cook several minutes.

Cut pepper in half, remove inner seeds and additional membranes. Cut into thin slices, and add to pan with onion and potato. Add small amount of water, adjust to taste with salt.

Cover pan and allow to stew over very low heat at least 30 minutes or until potato and pepper are nicely softened and cooked through.

Remove from heat, place mixture into blender and blend ingredients to create smooth, nicely amalgamated cream.

Step

3

Of 3

Finish the dish and serve

Place ladle of cream onto individual serving plates. Top with stuffed zucchini pieces, and serve immediately.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

Capitel San Rocco - Valpolicella Ripasso DOC Superiore Wine - Tedeschi

0.75l

Capitel San Rocco - a Ripasso wine of balanced finesse.

View product
About Tedeschi Wine Estate

...Great Italian Goodies!

Capitel San Rocco - Valpolicella Ripasso DOC Superiore Wine - Tedeschi

0.75l

Capitel San Rocco - a Ripasso wine of balanced finesse.

View product
About Tedeschi Wine Estate

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product
About Podere Le Ripi Winery

Coevo - IGT Toscana Wine - Cecchi

0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

View product
About Cecchi Family Wine Estates

Capitel San Rocco - Valpolicella Ripasso DOC Superiore Wine - Tedeschi

0.75l

Capitel San Rocco - a Ripasso wine of balanced finesse.

View product
About Tedeschi Wine Estate

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product
About Podere Le Ripi Winery

Coevo - IGT Toscana Wine - Cecchi

0.75l

Coevo is memory of tradition, a reference for the present and (above all) for the future.

View product
About Cecchi Family Wine Estates

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Reviews

tania Saturday 15th of August 2020

Brilliant use for zucchini

I have so many, many zucchini in my garden this year, but actually, every year and I run out of recipes on how to make them about halfway through summer. With this new version in my arsenal, I have another way to use them up. The yellow pepper sauce is a terrific addition - I've used red pepper too, and even mixed red and yellow to double the sauce and get orange - it all works!

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