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Stuffed Zucchini Bites

Stuffed Zucchini Bites
  • 2 tablespoons parsley, chopped
  • 1 clove garlic, minced
  • 3 ounces pancetta, chopped
  • 1/2 pound Certified Piedmontese ground beef
  • 2 tablespoons freshly grated parmesan cheese + extra for garnish
  • 1 egg, lightly beaten
  • 2 medium zucchini
  • Olive oil
  • Salt and pepper, to taste
  • 1/4 cup white wine
  • Marinara sauce, for garnish

Preheat the oven to 350°F.

In a bowl, combine the beef, parsley, garlic, pancetta, parmesan, and egg and season with salt and pepper.

Cut the zucchini into 1/2-inch thick round slices. Use a melon baller or small spoon to scoop out the center of each zucchini round, making a small well but not piercing through to the bottom. Fill the “shells” with the meat mixture.

Line a roasting pan with parchment paper. Arrange the zucchini in the pan and sprinkle with additional parmesan. Sprinkle a little white wine over the zucchini.

Bake for 30 minutes. Serve hot or warm with a little marinara sauce drizzled on top.

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