Zucchini de Ronde Nice

These tasty, little round zucchinis have been a favourite for generations in French farmers’ markets. Harvest these attractive zucchinis as babies and serve them steamed or sautéed; or grow them to 3-4 inches then hollow out, stuff and bake them for great Summer meal.

CAN BE USED IN:

SALAD – BRAISE – STEAM – STIR FRY – BAKE – BBQ

SOWING DIRECTIONS

When
Spring to Summer, Autumn in hot regions.
Where
Directly into a well-prepared seedbed in a warm sunny position.
How Sow
Sow 2-3 seeds in clumps 12mm (½in) deep spaced 60cm (24in) apart. Firm down gently and keep moist.
Care
Thin to the strongest seedling per position when the first true leaves develop. Mulch plants with compost or straw as they grow.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-compost

Availability: In stock

$4.90

Cucurbita pepo

Ingredients

Beef Stuffed Zucchinis

  • 6-8 round zucchinis 
  • 500g ground beef
  • 1/2 cup chopped onion 
  • 3/4 cup marinara or spaghetti sauce 
  • 1 egg, beaten 
  • 1/4 cup seasoned bread crumbs 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 cup shredded cheese

Instructions

  1. Cut zucchini in half and a thin slice from the bottom to allow zucchini to sit flat. Scoop out pulp, leaving 1cm shells.
  2. Steam or microwave the zucchini shells on high for 3 minutes or until crisp-tender; drain and set aside.
  3. Panfry the beef and onion over medium heat until meat has browned; drain. Stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
  4. Fill each shell with stuffing. Place under a grill until the cheese starts to bubble and turn golden. Serve with additional marinara sauce.