Stringy and Tasty Zucchini Meatloaf

Zucchini Meatloaf is a nutritious and stringy dish, ideal for eating as a second course or a single dish with a tomato salad or other seasonal side dish. A perfect recipe to get the little ones to eat vegetables, very easy to make at home even for the less experienced or for those who are new to the kitchen.

To prepare it, you just need to steam the zucchini, mash them with the prongs of a fork and then mix them in a bowl with the mashed boiled potatoes, grated cheese, chopped basil and a pinch of salt and pepper. Once you have obtained a fairly smooth mixture, add the ham and diced provola to the rest of the ingredients, transfer the resulting mixture into a loaf cake mould, lined with baking paper, and finish everything off with grated parmesan, a handful of breadcrumbs and a drizzle of extra virgin olive oil. Baking in the oven will give you a flan with a crunchy crust and a soft and tasty inside, to serve for Sunday lunch with the family or a dinner with guests.

Pro Tips for The Best Zucchini Meatloaf

• Instead of basil, you can choose chopped fresh mint, sprigs of thyme or chopped sage leaves, or you can make the preparation even more aromatic with a pinch of turmeric or curry powder.
• If you like, you can serve the meatloaf with a yogurt and chive dressing or with a tomato sauce, or you can add to the rest of the ingredients, for a more appetizing result, sliced ​​black olives, desalted capers or sliced ​​dried tomatoes in oil.
• The boiled potatoes will make the mixture more compact but, to speed up the operations, you can also omit them from the recipe and use the raw zucchini, after having passed them through a grater with large holes and squeezed carefully: in this case we suggest you add 80-100 g of breadcrumbs to adjust the consistency.

Zucchini Meatloaf Swaps

If you like, you can replace the cooked ham with speck, prosciutto or tuna, and the provola with scamorza, dry ricotta or fontina, or you can omit the cold cuts and try your hand at a vegetarian version made only with mixed vegetables.

Can I Make It Ahead of Time?

Delicious both hot and at room temperature, zucchini meatloaf can be conveniently packaged in advance and then brought with you the next day for a quick but satisfying meal at the office.

How to Store Any Leftovers

Before serving the meatloaf, we suggest you let it settle for at least half an hour at room temperature, so as to obtain regular slices that will not fall apart when cut. If you have any leftovers, you can store them in the fridge, in an airtight container, for 2-3 days maximum.

How to Make Zucchini Meatloaf

Step 1

Step 1

Rinse the potatoes, place them in a saucepan covered with cold water and let them simmer for about 40 minutes.

Rinse the potatoes, place them in a saucepan covered with cold water and let them simmer for about 40 minutes.

Step 2

Step 2

Meanwhile, steam the zucchini, transfer them to a large bowl and puree them with the prongs of a fork.

Meanwhile, steam the zucchini, transfer them to a large bowl and puree them with the prongs of a fork.

Step 3

Step 3

Once the cooking time is up, drain the potatoes, peel them while still hot and pass them through a potato masher, collecting the puree directly into the bowl with the zucchini; then mix carefully and let it cool.

Once the cooking time is up, drain the potatoes, peel them while still hot and pass them through a potato masher, collecting the puree directly into the bowl with the zucchini; then mix carefully and let it cool.

Step 4

Step 4

Combine the eggs.

Combine the eggs.

Step 5

Step 5

Continue with the grated parmesan and chopped basil, and season with salt and pepper.

Continue with the grated parmesan and chopped basil, and season with salt and pepper.

Step 6

Step 6

Mix well with a spoon and add the ham and diced provola cheese.

Mix well with a spoon and add the ham and diced provola cheese.

Step 7

Step 7

Turn the prepared dough onto a sheet of baking paper and shape the meatloaf with your hands, giving it the classic cylindrical shape.

Turn the prepared dough onto a sheet of baking paper and shape the meatloaf with your hands, giving it the classic cylindrical shape.

Step 8

Step 8

Place the meatloaf with all the baking paper inside a plumcake mold.

Place the meatloaf with all the baking paper inside a plumcake mold.

Step 9

Step 9

Sprinkle the surface with breadcrumbs and grated parmesan and a drizzle of extra virgin olive oil and place in a fan oven at 392°F/200°C for about 45 minutes.

Sprinkle the surface with breadcrumbs and grated parmesan and a drizzle of extra virgin olive oil and place in a fan oven at 392°F/200°C for about 45 minutes.

Step 10

Step 10

Once cooked, take the meatloaf out of the oven and let it settle at room temperature; then turn it out onto a serving plate, cut it into slices and enjoy!

Once cooked, take the meatloaf out of the oven and let it settle at room temperature; then turn it out onto a serving plate, cut it into slices and enjoy!