Ball zucchini stuffed with tender beef and sausage, enriched with their own pulp for extra tenderness and flavor. Surrounded by golden potatoes that soak up every drop of the roasting juices. One pan dinner idea!
- 5 zucchini balls medium size
- 2 pork sausages sweet Italian
- 4 Tbsp ricotta cheese
- 1 egg large
- 4 Tbsp breadcrumbs
- 1 Tbsp Italian parsley minced
- 2 tsp salt
- 3 Tbsp olive oil extra virgin
- 1 lb ground beef
- 8 yellow potatoes medium
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Preheat the oven to 400F./180C.
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Cut the top of the zucchini ball and set in aside.
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With a teaspoon, scoop out the pulp leaving a 1/4 inch border. Season the inside of the zucchini balls with a pinch of salt each.
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Transfer the pulp in a food processor. Reduce the zucchini pulp into a paste. Transfer in a colander covered with a paper towel. Add the zucchini pulp and let it drain. Squeeze out as much water as possible to obtain a creamy texture as in the video.
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In a large bowl add the ground beef, sausage, ricotta, egg, breadcrumbs, zucchini pulp, parsley and 1 tsp of salt. Combine everything together.
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Transfer the zucchini balls in a baking dish. Space them nicely. Fill each zucchini ball with the meat mix and cover with the zucchini top.
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Peel the potatoes and cut them in wedges. Add them all around the zucchini. Season with 1 tsp of salt. Drizzle with olive oil.
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Bake in preheated oven to F400/180C for 50 min. Remove from the oven, let the zucchini rest for 10 min and serve.