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Stuffed Zucchini Recipe

Stuffed Zucchini Recipe photo by Taste of Home

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Marjorie Roberts of West Chazy, New York notes, "An abundance of squash from my garden inspired me to make up this recipe, which is now a favorite."

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Stuffed Zucchini Recipe

Prep: 15 min. Bake: 45 min.

Yield: 9-10 Servings

15 45 60

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 to 5 medium zucchini
2 cups (8 ounces) shredded mozzarella cheese

Directions

In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Stuffed Zucchini in Taste of Home June/July 1995, p17

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Stuffed Zucchini

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Reviewed on Aug. 30, 2011 by tllamar4

Excellent! I used fresh herbs from my garden which made it more time consuming to make, but well worth the effort. I made the meat mixture in the morning, and stuffed the zucchini when I came home from work that evening. Served with rice makes a delicious meal. My family loved it!

Reviewed on Aug. 30, 2011 by tllamar4

Excellent recipe! I used fresh herbs instead of dried. Served with white rice makes a satisfying and delicious meal.

Reviewed on Aug. 02, 2010 by mspackman2

I didn't use the jalapeno but wished I would have added some minced garlic instead. Very tasty and a great way to use some of those fresh garden veggies!!

Reviewed on Jul. 26, 2010 by kuhltwo

This was amazing!! I have never made Stuffed Zucchini before. I was truly impressed. Thank you.

Reviewed on Jul. 12, 2009 by esholbrook5

yummm yummm!!! :D