Have you tried making stuffed vegetables ? It's easy, it's showy and elegant and a most practical and tasty option.

This time of year is when we eat more stuffed vegetables at home. It is an elegant and different way to enjoy vegetables, you can look good if it is a festive day by bringing a light first course (which is a good need after the large and copious appetizers, main courses and desserts that are usually brought to the table). And it's a delicious dish.

Today we make stuffed zucchini , one of the easiest vegetables to fill because, due to its shape and nature, they are ideal for easy emptying and you can also fill them without complication. And zucchini has a flavor that goes with many flavors: you can make it with bell peppers, carrots, and other vegetables, you can skip the pulp and fill with rice and tomato, or make them with meat, among many other options. Today we make them like this, zucchini stuffed with meat.

You can also prepare this recipe with elongated zucchini or aubergines, but they are ideal with bomba zucchini, don't you think?

To empty the vegetables, nothing better than a vegetable drainer. The Lurch drainer is one of the most popular, because apart from having all kinds of blades suitable for different widths of vegetables, it is 100% durable: it is made of stainless steel, and it will last forever in the kitchen.

Revol French Classics Porcelain Tray


  • 4 bomb zucchini
  • 2 tsp olive oil
  • 2 spring onions
  • 2 garlic cloves
  • 1/2 red bell pepper
  • 500 g minced meat half pork and half beef
  • 1/2 tsp nutmeg
  • a little ground cumin
  • A little freshly ground black pepper
  • 1 tbsp chopped pistachios
  • Salt to taste
  • A handful of grated cheese

Revol Porcelain Cocotte , Revol Porcelain Ramekins and Japanese Miyabi Knife


  1. Cut the top of the zucchini. With the help of a vegetable drainer or a ball remover , clean the zucchini making little balls. Fill the courgettes with two fingers of water.
  2. Heat on full power in the microwave for about 10 minutes (or 12 depending on the microwave)
  3. Chop the spring onions as much as possible and, in a large frying pan, saute together with the minced garlic in a little olive oil. Add a little salt and let them caramelize over low heat.
  4. When the onion is transparent, add half of the zucchini (the meat that we have removed) and the pepper chopped into small cubes to the pan and sauté.
  5. Now add the minced meat and cook over medium heat. Season well and add the spices and stir well. Let cook for a few minutes, until the meat is almost done. Rectify salt and distribute the chopped pistachios. Mix and reserve.
  6. Arrange the zucchini in an ovenproof dish , fill the zucchini and cover with a little grated cheese. Gratinate for a couple of minutes in the oven on the grill function.

Revol French Classics Porcelain Tray and Revol Porcelain Cocotte

Author of the recipe: Lola de Loleta Life, Food&Market

Leave a comment