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As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!—Linda Logan, Warren, Ohio
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 172 calories, 7 g fat (3 g saturated fat), 64 mg cholesterol, 528 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Stuffed Zucchini in Country Ground Beef , p55
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Reviewed on Jul. 24, 2012 by klhug
This was AMAZING! My husband and three KIDS loved it (and they are picky eaters!)
Reviewed on Jan. 22, 2012 by williamsegraves
These were divine! We had tons of stuffing left over, so make sure your zucchinis are medium-large. We just put the extra stuffing in the pan and piled it around the zucchinis on the plate.
Reviewed on Aug. 07, 2011 by Mrs. Raz
I loved it! And my hubby said it was a keeper. I blended the onions and zucchini pulp in the blender because the kids do not like the chunky onions and was to lazy to cut it fine. Oh and I sprinkled Parmesan on at the end of baking time and it looked so nice.
Reviewed on Apr. 25, 2010 by purple1984
The filling for the recipe is just like meatballs. I've made this with turkey and beef, and always use more than the recipe calls for so I can make additional meat balls. It's really tasty way to use up extra zucchini, which is great because with a garden we normally have plenty of zucchini to eat. =D
Reviewed on Jul. 21, 2009 by dusty232
I think this is the recipe that I got in WV from the people we bought our house from.
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