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Beef-Stuffed Zucchini Recipe
Beef-Stuffed Zucchini Recipe photo by Taste of Home

Beef-Stuffed Zucchini Recipe

Read Reviews (83)
4.49 83
Publisher Photo
For a change of pace, substitute your favorite barbecue sauce for the marinara.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 medium zucchini
  • 1 pound 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 (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce

Nutritional Facts

2 stuffed zucchini halves (calculated without additional sauce) equals 394 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 602 mg sodium, 19 g carbohydrate, 4 g fiber, 33 g protein.

Directions

  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
  2. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
  4. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef-Stuffed Zucchini in Simple & Delicious July/August 2008, p6

Nutritional Facts

2 stuffed zucchini halves (calculated without additional sauce) equals 394 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 602 mg sodium, 19 g carbohydrate, 4 g fiber, 33 g protein.

Reviews for Beef-Stuffed Zucchini(83)

AVERAGE RATING
   (75)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (20)
3 Star
 (7)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 22, 2013

It wasn't bad, but this won't be seeing a re-appearance. My husband & I didn't care for the textures together.

MY REVIEW
Reviewed Oct. 22, 2013

This is one of my family's favorite dishes. We prefer it with sausage instead of beef.

MY REVIEW
Reviewed Sep. 30, 2013

made this for dinner today and it was delicious. My hubby loved it. It is so easy to make and quick if you are in a hurry to get dinner on the table. First time I make a dish, I do it exactly like the recipe. I don't think anything needs to be changed on this recipe.

MY REVIEW
Reviewed Sep. 16, 2013

I made these last night to go with grilled chicken. I used gr. pork & seasoned the meat with fennel, italian seasoning,( to make it taste like italan sausage ). I also chopped the zuke pulp and added to the meat mixture. My husband & I really liked it, I used 3 various sizes so ended with 6 boats, honey eat 3 I eat one froze the remainder for lunch tomorrow. I have also made eggplant with these ingredients, will definitly make these again. Oh I did use the microwave them to soften them, but put them under the broiler to melt & brown the cheese. YUMMO!

MY REVIEW
Reviewed Sep. 3, 2013

I used mozzarella cheese instead of Monterey jack and left more than 1/4 inch of the zucchini. Was delish!

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