📝 About This Recipe
A beloved staple in German home kitchens, Gefüllte Zucchini represents the perfect marriage of garden-fresh produce and hearty, comforting flavors. This dish features tender zucchini boats overflowing with a seasoned mixture of ground meat, aromatics, and melted cheese, all nestled in a vibrant, slightly creamy tomato sauce. It is a nostalgic 'Feierabend' meal that captures the essence of German family dining—wholesome, satisfying, and beautifully balanced.
🥗 Ingredients
The Zucchini Boats
- 4 pieces Medium Zucchini (straight and uniform in size)
- 1 tablespoon Olive Oil (for brushing)
The Savory Filling
- 500 grams Mixed Ground Meat (Beef and Pork) (known as 'Hackfleisch gemischt')
- 1 piece Yellow Onion (finely diced)
- 2 pieces Garlic Cloves (minced)
- 3 tablespoons Breadcrumbs (or one day-old roll soaked in water and squeezed)
- 1 piece Egg (large)
- 1 teaspoon Dried Marjoram (a classic German herb profile)
- 1 teaspoon Sweet Paprika (Edelsüß-Paprika)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper
Tomato Braising Sauce
- 400 ml Tomato Purée (Passata)
- 150 ml Vegetable Broth (hot)
- 2 tablespoons Crème Fraîche (adds a silky German touch)
- 1/2 teaspoon Sugar (to balance the acidity)
Topping
- 100 grams Emmental or Gouda Cheese (shredded)
👨🍳 Instructions
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1
Preheat your oven to 200°C (390°F). Lightly grease a large baking dish that can comfortably fit all zucchini halves.
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2
Wash the zucchini and trim the ends. Slice each zucchini in half lengthwise.
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3
Using a small spoon or a melon baller, scoop out the flesh of the zucchini, leaving a border of about 1/2 cm (1/4 inch) to create sturdy 'boats'. Finely chop half of the removed flesh and set aside; discard the rest or save for soup.
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4
In a large mixing bowl, combine the ground meat, diced onion, minced garlic, chopped zucchini flesh, breadcrumbs, egg, marjoram, paprika, and fresh parsley.
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5
Season the meat mixture generously with salt and pepper. Knead with your hands until the ingredients are well incorporated and the mixture is slightly tacky.
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6
Place the hollowed-out zucchini boats in the baking dish. Lightly season the inside of the boats with a pinch of salt.
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7
Divide the meat filling equally among the zucchini boats, pressing it down firmly and mounding it slightly over the top.
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8
In a separate jug or bowl, whisk together the tomato passata, hot vegetable broth, crème fraîche, and sugar. Season with a little salt and pepper.
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9
Pour the tomato sauce into the baking dish around the zucchini boats, ensuring the bottom of the dish is well covered.
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10
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
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11
Remove the foil. Sprinkle the shredded Emmental or Gouda cheese evenly over the top of the meat filling.
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12
Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the cheese is golden brown and bubbly, and the zucchini is tender when pierced with a knife.
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13
Let the dish rest for 5 minutes before serving to allow the juices to settle. Garnish with extra fresh parsley if desired.
💡 Chef's Tips
For the best flavor, use a mix of beef and pork (Hackfleisch gemischt); the pork provides necessary fat for moisture. Avoid using very large zucchini as they tend to be watery and have tough skins; medium-sized ones are sweeter and hold their shape better. If the sauce looks too thin at the end, you can whisk in a teaspoon of cornstarch slurry and bake for 5 more minutes. To ensure the meat is seasoned perfectly, fry a tiny marble-sized piece of the filling in a pan to taste it before stuffing the zucchini. For a vegetarian version, replace the meat with cooked green lentils or a mix of quinoa and sautéed mushrooms.
🍽️ Serving Suggestions
Serve with buttery white rice or 'Salzkartoffeln' (boiled salted potatoes) to soak up the delicious tomato sauce. A crisp green side salad with a simple mustard-vinaigrette provides a refreshing contrast to the rich meat filling. Pair with a chilled German Riesling or a light Pilsner to cut through the richness of the cheese and meat. A dollop of extra sour cream or crème fraîche on the side adds a lovely cooling element. Leftovers are fantastic the next day and can be easily reheated in the oven or microwave.