- 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
- 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.
- 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.
- Meanwhile, in a large skillet, cook beef, onion and zucchini pulp 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.
- 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.
Reviews for Beef-Stuffed Zucchini
"This recipe was great. I added a bit of minced garlic in while cooking the ground beef. Very tasty.To ALL who said the recipe didn't say what to do with the pulp - review the directions. It clearly states what to do with it....... Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain."
"Nice change. My husband said it's a keeper. I did go the conventional route rather than microwave and boiled the zucchini shells for a couple minutes. After filling them I put them under the broiler for 4-5 minutes as suggested by sstetzel. Turned out great!"
"made this recipe today, I added the pulp zucchini, however the recipe does not tell you what to do with. am I missing something"
"I've made this dinner a few times now, sometimes with bell peppers instead of zucchini, and it's always a hit. Pretty impressive, since two of my food critics are young kids. My husband and I are also pleased with the low calorie count."
"To make it low-carb for my husband, I left out the egg and breadcrumbs and used taco seasoning instead of spaghetti sauce. We called them Mexican zucchini cheese boats! :D"
"This is a tasty recipe to help use up an abundance of zucchini. I added some chopped garlic to the beef mixture and baked them in the oven to finish."
"Very tasty....simple to prepare, I will make them again!"
"They were good! I've made recipes very much like this so I decided to try salsa instead of marinara because it's not my husband's favorite. It was a good substitution!"
"Hi July_Rhonda,If you wanted to do these conventionally you'd place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.Then fill shells with the beef mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly brownedHope that helps!Sue StetzelOnline Community ManagerTaste of Home Magazine"
"Can you update this for those (yes there are many) who choose not to use microwave ovens."