Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 586
  • Fat:
  • 26 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 94 mg
  • Sodium:
  • 1465 mg
  • Carbohydrate:
  • 50 g
  • Fiber:
  • 6 g
  • Protein:
  • 38 g


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Stuffed Zucchini

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I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

  • 2 medium zucchini
  • 1/2 pound ground beef or bulk Italian sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup milk
  • 1/8 teaspoon dill weed
  • 1 cup spaghetti sauce
  • 1/2 cup shredded cheddar cheese

Directions:

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells.
    Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender. Yield: 2 servings.


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