Try this classic Italian recipe for pan-cooked stuffed zucchini, ideal for a summer meal.

Zucchine ripiene in padella

Pan-cooked stuffed zucchini are a flavorful Italian dish, perfect if you’re looking for a tasty and wholesome recipe. This classic home-cooked meal becomes an irresistible summer dish thanks to the stewing with cherry tomatoes and peas, which keeps the minced meat incredibly juicy and flavorful. It’s a delightful dish to enjoy with fresh bread. Additionally, the stovetop cooking method allows you to savor traditional stuffed zucchini even in summer, without using the oven, keeping the kitchen cool and saving time.

Discover a clever technique for hollowing out zucchini to create perfect cylinders to fill with stuffing, without the risk of them breaking during preparation. You can prepare the zucchini in advance and cook them at the last minute, or enjoy the dish the next day when all the flavors have perfectly melded.

Ingredients

• 4 medium zucchini
• 200g minced meat
• 100g cherry tomatoes
• 50g peas
• 1 onion
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Wash the zucchini and cut off the ends. Carefully hollow them out to create cylinders.
2. In a bowl, mix the minced meat with salt and pepper.
3. Fill the zucchini cylinders with the meat mixture.
4. In a large pan, heat olive oil and sauté the chopped onion until translucent.
5. Add the stuffed zucchini to the pan and brown them on all sides.
6. Add cherry tomatoes and peas to the pan.
7. Cover and let simmer for 20 minutes, stirring occasionally.
8. Serve hot with fresh bread.

More Stuffed Zucchini Recipes

• Vegetarian Stuffed Zucchini
• Ligurian Stuffed Zucchini
• Ricotta Stuffed Zucchini
• Rice Stuffed Zucchini
• Round Stuffed Zucchini

Enjoy these delicious variations and discover more Italian recipes to try!

Total Time: 40 min

Cuisine: Italian