Round zucchini stuffed with knife-cut beef, rice and provolone with warm oregano tomato sauce

Name: Round zucchini stuffed with knife-cut beef, rice and provolone with warm oregano tomato sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: Argentina
Ingredients: 8 units (about 2.6 lb) round zucchini; 14 oz lean beef, knife-cut; 1 cup cooked white rice; 1 1/4 cups onion; 1 cup red bell pepper; 3 cloves garlic; 1 2/3 cups crushed tomato; 1/3 cup green olives; 5 oz provolone cheese; 1/3 cup grated hard cheese; 1/4 cup breadcrumbs; 1 large egg; 3 tbsp olive oil; 2 tsp dried oregano; 1 tsp sweet paprika; 1/2 tsp mild crushed chili; 2 tbsp fresh parsley; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water

An original Argentine-inspired recipe: round zucchini hollowed out and baked, filled with knife-cut beef, cooked rice, onion, bell pepper, olives and provolone, finished with a warm tomato and oregano sauce. Homestyle, flavorful, and perfect for a criollo-style table.

30 minPrep

50 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 units (approx. 1.2 kg) round zucchini (firmes and medium)
400 g lean beef, knife-cut (nalga or cuadrada)
180 g cooked white rice (cold or at room temperature)
180 g onion (chopped diced small)
120 g red bell pepper (chopped diced small)
9 g garlic (chopped)
400 g crushed tomato (for the sauce)
50 g green olives (chopped)
140 g provolone cheese (grated or en cubitos small)
30 g grated hard cheese (for gratinar)
30 g breadcrumbs (for dar textura al relleno)
1 unit egg (lightly beaten)
45 ml olive oil (divided)
4 g dried oregano (divided)
2 g sweet paprika
1 g mild crushed chili (optional)
10 g fresh parsley (chopped)
8 g salt (or a taste)
2 g black pepper (freshly ground)
120 ml water (for the cocción of the sauce)

Nutrition facts

per serving

420 kcal

Calories

28 g

Protein

20 g

Carbs

25 g

Fat

4 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 200 °C / 400 °F.
2
Wash the round zucchini, cut a thin lid from the top of each one, and reserve. Using a spoon, hollow them out carefully, leaving a border about 1 cm / 1/3 inch thick. Roughly chop the removed flesh and set aside.
3
Place the hollowed zucchini and their lids in a baking dish. Brush with 1 tablespoon olive oil, add a pinch of salt, and bake for 12 minutes at 200 °C / 400 °F so they begin to soften. Remove and set aside.
4
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and half of the garlic. Cook for 5 to 6 minutes until tender.
5
Add the chopped zucchini flesh, 1 teaspoon dried oregano, sweet paprika, mild crushed chili, half of the salt, and the black pepper. Cook for 4 minutes, stirring.
6
Add the knife-cut beef and cook for 6 to 8 minutes until it changes color and much of its juices evaporate. Turn off the heat and let cool for 5 minutes.
7
Transfer the mixture to a bowl. Add the cooked white rice, green olives, fresh parsley, breadcrumbs, the beaten egg, and 100 g / 3.5 oz of provolone. Mix well and adjust salt if needed.
8
Fill the zucchini with the mixture, pressing gently to compact it. Top with the grated hard cheese and the remaining provolone.
9
Return the baking dish to the oven and bake for 20 to 25 minutes at 190 °C / 375 °F, until the zucchini are tender and the top is golden.
10
For the sauce, heat the remaining tablespoon of olive oil in a small saucepan. Add the rest of the garlic and cook for 30 seconds. Add the crushed tomato, water, the remaining teaspoon of dried oregano, and a pinch of salt. Simmer for 10 minutes over medium-low heat, until you have a warm, slightly thickened sauce.
11
Serve the stuffed zucchini hot with the warm oregano tomato sauce underneath or on the side. If desired, finish with a little more fresh parsley.

Chef tips

For the best texture, do not overcook the zucchini in the first bake; they should finish cooking with the filling inside. If the beef releases too much liquid, raise the heat for a few minutes before mixing the filling so it does not turn watery.

Substitutions

You can replace the provolone with tybo cheese or low-moisture mozzarella. Cooked white rice can be swapped for cooked brown rice for a more rustic version. If you do not have red bell pepper, use green bell pepper, though the flavor will be more herbal.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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