Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, crunchy zucchini stuffed meatballs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara…classic creamy Italian carbonara sauce, updated with crisp zucchini parmesan meatballs and tossed with caramelized lemon and fresh basil. Finish the pasta off with fried caper breadcrumbs for a delicious crunch. Perfect easy summer dinner, any night of the week.
Crunchy Zucchini Stuffed Meatballs is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Crunchy Zucchini Stuffed Meatballs is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook crunchy zucchini stuffed meatballs using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crunchy Zucchini Stuffed Meatballs:
- Get ground beef
- Take ground lamb
- Get zucchini; small dice
- Get eggs
- Prepare breadcrumbs
- Get worcestershire sauce
- Make ready garlic powder
- Take onion powder
- Prepare dried oregano
- Take ground thyme
- Make ready large pinch kosher salt & black pepper
Toss and stir, cooking until zucchini becomes slightly tender but still a bit crunchy and al dente. Place in a chafing dish to keep warm. Prepare dipping sauce by placing all ingredients in a food processor and pulsing several times. Bring a large skillet sprayed with nonstick spray to medium-high heat.
Instructions to make Crunchy Zucchini Stuffed Meatballs:
- Heat a small saute pan with enough oil to cover. Add zucchini with a pinch of salt and pepper. Saute briefly for 1 minute or until zucchini just begins to soften. Dont fully cook if a crunchy texture is desired.
- Cool zucchini in fridge until chilled.
- Combine all ingredients together in a large mixing bowl and mix well.
- Grab a few pieces of zucchini and surround with meat mixture. Roll into small balls.
- Bake at 400° for approximately 20 minutes or until meatballs reach 155°.
- Variations; Bell peppers, roasted garlic or tomatoes or bell peppers, fresh herbs, rosemary, yogurt, tomato, red onion, dried onion soup mix, dill, lemon, horseradish, turmeric, celery seed, fennel seed, shallots, sumac, chile powder, cumin, cayenne, crushed pepper flakes, parsely, cilantro, ginger, scallions, ground jalapeño powder, coriander seed, peppercorn melange, dried sriracha, applewood, basil, white pepper, paprika, smoked paprika, serrano, ancho chile, bacon, pancetta, red wine marinade,
Carefully add sauce, and coat the meatballs. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Fill zucchini boats with meatballs and top with mozzarella. Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings.
So that’s going to wrap it up with this special food crunchy zucchini stuffed meatballs recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
