Italian Tomato Rice-Stuffed Zucchini Wrapped In Meatballs
Stuffed zucchini with tangy Italian tomato rice, wrapped in a meatball and mozzarella coating, served with rich and creamy Alfredo sauce.
Equipment
- oven-safe frying pan
- Knife
- Piping bag
Ingredients
- 2 zucchinis, cored
- 1 cup shredded mozzarella
- 3/4 cup Alfredo sauce to serve
- 1/2 cup short grain rice (e.g. arborio), cooked
- 1/3 cup tomato sauce
- 2 tbsp chopped basil
- salt & pepper to taste
- 11 oz ground beef
- 1 cup bread crumbs
- 1 tbsp thyme
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp minced garlic
- 1 egg
- 1 tbsp rosemary
Instructions
- Preheat the oven to 350°F. Cut off both ends of each zucchini and use a knife to hollow out the inside.
- Cook the short grain rice according to the instructions on the packaging, then stir it together with the chopped basil, tomato sauce, salt, and pepper. Transfer the Italian tomato rice to a piping bag and pipe it into the center of the hollowed-out zucchinis.
- Stir together the ground beef, bread crumbs, egg, minced garlic, and seasonings. Cover the center of both stuffed zucchinis with the meatball mixture.
- Fry the meatball-coated stuffed zucchinis on all sides in an oven-safe frying pan. Once the ground beef has been cooked, sprinkle shredded mozzarella on top of the stuffed zucchinis, transfer the oven-safe frying pan to the oven, and bake at 350°F for 25 minutes. Once the stuffed zucchinis are done baking, serve them with warm Alfredo sauce.
