Mediterranean Stuffed Zucchini and Eggplant
Transform your summer vegetables into a delicious Mediterranean delight with this stuffed zucchini and eggplant recipe. Perfect for using up your garden's bounty, this dish features a flavorful blend of ground beef or lamb, aromatic herbs, and a rich tomato base, all encased in tender, roasted vegetable shells. Ideal for meal prep, this recipe can easily be divided over two days, allowing for effortless assembly on the day of service. Enjoy these hearty, cheesy stuffed veggies as a satisfying main dish or a side at your next gathering!
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Servings
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Calories
17
Ingredients
Ingredients
olive oil
to taste (for coating)
zucchini
8 (approx. 4-inch long)
ground beef or lamb
3/4 lb (browned)
thyme
1/2 teaspoon
oregano
1/2 teaspoon
parsley
1 teaspoon
salt
1 teaspoon
fresh ground black pepper
1/2 teaspoon
onions
2 medium (chopped)
garlic cloves
4 (minced)
tomatoes
2 medium (chopped)
dry wine
1/4 cup
butter
2 tablespoons
unseasoned breadcrumbs
1/2 cup
parmesan cheese
1/2 cup
egg
1 (beaten)
unseasoned breadcrumbs
1/4 cup
Instructions
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Day One:
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1. Preheat your oven to 400-450°F (200-230°C).
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2. Lightly coat the zucchini and/or eggplant with olive oil or your choice of fat.
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3. Place the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, until slightly softened.
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4. While the vegetables are roasting, heat a large frying pan over medium-high heat and brown the ground beef or lamb until just undercooked.
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5. Reduce the heat to medium and add the thyme, oregano, salt, and black pepper to the meat.
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6. Stir in the chopped onions and minced garlic, cooking until the onions are translucent.
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7. Add the chopped tomatoes and cook for an additional 2-3 minutes.
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8. Deglaze the pan with the dry wine, scraping up any browned bits, and let it simmer for a couple of minutes.
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9. Remove from heat and allow both the roasted vegetables and meat mixture to cool. Store them in the refrigerator until the next day.
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Day Two:
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10. In a mixing bowl, combine butter, 1/2 cup of unseasoned breadcrumbs, and parmesan cheese, then set aside.
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11. Slice the zucchini and eggplant lengthwise and carefully scoop out the centers, chopping the removed flesh and adding it to the meat mixture.
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12. Arrange the vegetable shells in a baking pan.
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13. In another bowl, beat the egg and add it along with the remaining 1/4 cup of breadcrumbs to the meat mixture, combining everything thoroughly.
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14. Generously fill each zucchini and eggplant shell with the meat mixture.
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15. Sprinkle the breadcrumb and cheese mixture over the top of each stuffed vegetable.
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16. Bake in the oven at 400°F (200°C) for about 40 minutes or until the topping is golden brown and crispy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Stuffed Zucchini and Eggplant?
It is a dish featuring roasted vegetable shells filled with a mixture of ground meat, aromatics, and tomatoes, topped with crispy breadcrumbs and parmesan cheese.
Can I use both zucchini and eggplant in this recipe?
Yes, the recipe is designed to work with either zucchini, eggplant, or a combination of both depending on your preference or garden bounty.
What type of meat is recommended for the stuffing?
The recipe suggests using either ground beef or ground lamb for a flavorful Mediterranean-style filling.
How many zucchini does the recipe require?
The recipe calls for 8 zucchini, ideally approximately 4 inches in length.
What temperature should the oven be for the initial roasting?
Preheat your oven to between 400-450°F (200-230°C) for the first stage of roasting the vegetables.
How long do the vegetables need to roast initially?
The vegetables should be roasted for about 20 minutes until they are slightly softened before stuffing.
Is this recipe suitable for meal prep?
Yes, the recipe is specifically designed to be divided over two days, making it excellent for advanced meal preparation.
What herbs are used to season the meat?
The meat is seasoned with a blend of thyme, oregano, and parsley.
What ingredients are used for deglazing the pan?
The recipe uses 1/4 cup of dry wine to deglaze the pan and scrape up flavorful browned bits.
What should I do with the vegetable centers after scooping them out?
Chop the removed vegetable flesh and add it back into the meat mixture to maximize flavor and reduce waste.
What is the topping made of?
The crispy topping is made from a mixture of butter, unseasoned breadcrumbs, and parmesan cheese.
How much breadcrumb is needed in total?
You will need 3/4 cup of unseasoned breadcrumbs in total: 1/2 cup for the topping and 1/4 cup for the meat mixture.
What is the purpose of adding an egg to the mixture?
One beaten egg is added to the meat and vegetable mixture on the second day to act as a binder for the stuffing.
How many onions are used in the filling?
The recipe calls for 2 medium onions, which should be chopped and cooked until translucent.
What is the final baking temperature?
The stuffed vegetables are baked at 400°F (200°C) for the final stage.
How long does the final baking take?
Bake the assembled dish for about 40 minutes or until the topping is golden brown and crispy.
Can this be served as a main dish?
Yes, these hearty stuffed vegetables are satisfying enough to be served as a main course or as a substantial side dish.
Does the recipe require seasoned or unseasoned breadcrumbs?
The recipe specifically calls for unseasoned breadcrumbs to allow the herbs and parmesan to provide the flavor.
How much garlic should I use?
The recipe requires 4 minced garlic cloves for a robust, aromatic flavor.
Is there a vegetarian option for this recipe?
While the primary recipe uses meat, it is tagged as having a vegetarian option, which can be achieved by substituting the meat with a plant-based alternative.
How many tomatoes are needed?
You will need 2 medium tomatoes, chopped, to add to the meat base.
Is butter used in the stuffing itself?
No, butter is used specifically for the breadcrumb and cheese topping mixture.
How thoroughly should the meat be cooked on Day One?
The ground meat should be browned until it is just slightly undercooked before you store it for the next day.
How do I store the components overnight?
Allow the roasted vegetables and the meat mixture to cool completely, then store them in the refrigerator until you are ready for the Day Two assembly.
How are the vegetables cut before stuffing?
The zucchini and eggplant should be sliced lengthwise before the centers are carefully scooped out.
What kind of wine is best for this recipe?
A dry wine is recommended for deglazing the pan to complement the Mediterranean flavor profile.
Is this a good recipe for summer vegetables?
Yes, it is described as a perfect way to use up a summer garden's bounty of zucchini and eggplant.
Do I need to peel the zucchini?
No, you keep the skin on as you need the vegetable 'shells' to hold the meat filling during roasting.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper.
What cheese is used for the topping?
The recipe calls for 1/2 cup of parmesan cheese for the golden, crispy topping.