Baked Stuffed Zucchini with Minced Meat and Tomatoes

Baked Stuffed Zucchini with Minced Meat and Tomatoes is a simple, filling dish that combines vegetables and meat in one balanced meal. The zucchini becomes soft in the oven while holding a flavorful mixture of minced meat, tomatoes, garlic, and herbs. It is suitable for both family dinners and casual gatherings.

The recipe keeps things straightforward. The zucchini acts as a natural container for the filling, creating a complete dish that feels satisfying without being too heavy.

Ingredients

For the Filling:

• 400 grams minced meat, beef, pork, or a mix
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon oregano
• 1 clove garlic, minced
• ½ red onion, finely chopped
• 2 medium tomatoes, diced
• 3 mint leaves, chopped
• 2 tablespoons sunflower oil
• 5 medium zucchini, cut lengthwise and slightly hollowed
• Sliced olives, for topping or mixed into filling

Optional:

• ½ teaspoon paprika
• 2 tablespoons grated cheese such as mozzarella or cheddar
• A pinch of chili flakes

Instructions

1. Prepare the Zucchini

Wash the zucchini and cut them in half lengthwise. Scoop out the center carefully, leaving about 1 cm around the edges so they keep their shape. Chop the removed pulp and set it aside to use in the filling. Lightly brush the zucchini halves with sunflower oil, sprinkle with a little salt, and place them on a baking tray lined with parchment paper.

2. Cook the Filling

Heat the sunflower oil in a skillet over medium heat. Add the chopped onion and cook for about 2 minutes until soft. Stir in the minced garlic and cook briefly until fragrant. Add the minced meat and cook until it starts to brown. Season with salt, black pepper, oregano, and paprika if using.

Add the chopped zucchini pulp and diced tomatoes. Cook for about 5 minutes, allowing the mixture to reduce slightly and thicken.

3. Add Herbs and Olives

Stir in the chopped mint leaves and sliced olives. Taste and adjust seasoning if needed. If the mixture seems too dry, add a small amount of water or a drizzle of oil.

4. Fill the Zucchini

Spoon the meat mixture evenly into each zucchini half, pressing gently to fill them well. If using cheese, sprinkle it over the top.

5. Bake

Preheat the oven to 180°C (360°F). Arrange the stuffed zucchini in a baking dish and drizzle lightly with oil. Bake for 25 to 30 minutes, until the zucchini is tender and the tops are lightly golden. If cheese is added, bake until melted and slightly browned.

6. Serve

Let the zucchini rest for a few minutes before serving. You can garnish with extra mint leaves, olives, or a spoon of plain yogurt if desired.

Approximate Nutritional Information (Per Serving, 5 Servings)

• Calories: about 210 kcal
• Protein: about 14 g
• Fat: about 13 g
• Carbohydrates: about 9 g
• Fiber: about 2 g
• Sodium: about 250 mg
• Sugars: about 3 g

This dish is a practical way to prepare a balanced meal using simple ingredients. It works well as a main course and can easily be adjusted by changing the type of meat or herbs according to preference.