Bruno Albouze Stuffed Zucchini

Stuffed Zucchini

Yields10 ServingsPrep Time40 minsCook Time45 minsTotal Time1 hr 25 minsDifficultyBeginnerRating


 1000 g Baby zucchini (10)
 150 g Ground beef
 150 g Ground pork
 15 g Olive oil
 15 g Butter
 125 g Onion (1/2), chopped
 100 g Carrot (1), peeled & chopped
 50 g Celery, chopped
 10 g Garlic, minced
 15 g Olive oil
 60 g Spanish chorizo, diced
 80 g Piquillo pepper, chopped
 200 g Crushed tomatoes
 3 g Thyme, chopped
 100 g Cooked rice, couscous...
 15 g Parsley leaves, chopped
 50 g Egg (1)
 100 g Ricotta cheese (Optional)
 20 g Panko bread crumbs
 30 g Parmesan
 5 g Olive oil



Clean and slice off each zucchini’s top and cut them into cubes; set aside. Arrange zucchini bottoms onto a tray lined with a silicone mat or parchment. Season generously with olive oil, salt and pepper. Flip flesh side down, or cover with foil and bake at 350ºF/180ºC for about 30 min or until fork tender. If using larger zucchini or rounds, remove some flesh in order for the stuffing to fit in. Meanwhile, in a hot large frying pan break down and pre-cook ground beef and pork with olive oil and butter for about 5 minutes on high heat; transfer into a bowl. In the same pan, sweat chorizo with a drizzle of olive oil for a couple of minutes, add mirepoix; cook for 5 min on medium high. Add the minced garlic and cook until fragrant. Add piquillo peppers, zucchini tops, tomatoes, herbs, seasoning and ground meat. Stir up well – cover with a lid and cook for 20 minutes on low. Turn heat off, transfer mixture in a large bowl and mix in parsley and cooked rice, ricotta cheese and the egg. Stuff cooked zucchini, and topping.


Bake stuffed zucchini at 450ºF/220ºC for about 15 minutes or until golden brown. Bon appétit!

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