Ground Beef Stuffed Zucchini Recipe alla Bolognese

This Ground Beef Stuffed Zucchini Recipe is a delicious one cooked in tomato sauce that is worth trying whenever we find fresh zucchini. It is mostly summer and fall recipes when the zucchinis are fresh and in the right size for this recipe.
Thankfully, there are still fresh zucchinis on the market, so I am sharing this stuffed zucchini recipe today with you. It is a much tasty main course to prepare for a family lunch.

For this recipe, we have to choose the zucchini small and short to easily remove their inside part without cutting and spoiling the shape.
The filling of the zucchinis is a mixture of minced meat in the form of meatball dough, and it cooks in tomatoes and tomato sauce.
The sauce at the end of cooking turns out much tasty, and we can serve it with toasted bread.
You can also season your favorite pasta with this sauce. The recipe is easy to prepare, and it needs a slow cooking process over low heat.

Ingredients – 4 Servings

8-10 small zucchinis
2-3 ripe tomatoes
250-300 ml tomato sauce
50 ml white or red wine
300 g ground beef
100-150 g fresh sausage (beef or pork)
50 g of bacon
1-egg
1-small onion
2-3 garlic cloves
basil
salt, pepper, oregano, olive oil

Directions

We will clean the inside part of zucchinis taking care not to spoil their shape by completely emptying them to enable their filling.
We save the inside part for another recipe, but if you want, you can also use it in the filling of this recipe if you do not want to use bacon.
In a large bowl, we will add all the ingredients for the filling to form the meatball dough. So we will add the ground beef, add the fresh sausage, which we peel from the skin that wraps it and crush it with a fork, we will add the finely minced bacon, the egg, the grated onion, the crushed garlic, salt, oregano, pepper, and olive oil.
We will mix them well and start filling the zucchinis. The rest of the meatball dough, we will prepare in small meatballs.
In a pan with a little olive oil, a clove of garlic, and basil leaves, we will add the tomatoes peeled and seeds and grated in a shredder. Where the tomatoes are cooked and made creamy, we will also add the tomato sauce and let them cook together for 3-4 minutes at medium temperature. Add a little more salt.
We will add the wine and let the alcoholic part evaporate for about one minute at a high temperature.
Add the stuffed zucchinis and small meatballs to the cooked tomato sauce. We also add a little salt, pepper, and a little olive oil (and some water if needed), and let them cook for about one hour in medium heat covered with a lid.
Serve it warm, accompanied by toast, or if you want, you can cook some pasta and garnish it with this tomato and meatballs sauce.