Meat Loaf Stuffed Zucchini Recipe

4 2 2
Meat Loaf Stuffed Zucchini Recipe
Meat Loaf Stuffed Zucchini Recipe photo by Taste of Home
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Meat Loaf Stuffed Zucchini Recipe

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4 2 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL 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.
Originally published as Stuffed Zucchini in Reminisce Extra August 1998, p47

Nutritional Facts

2 each: 586 calories, 26g fat (12g saturated fat), 94mg cholesterol, 1465mg sodium, 50g carbohydrate (16g sugars, 6g fiber), 38g protein.

  • 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
  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside.
  2. 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.
  3. 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.
Originally published as Stuffed Zucchini in Reminisce Extra August 1998, p47

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MY REVIEW
dasher52 User ID: 5329834 17888
Reviewed Aug. 21, 2010

"I did increase the temp. to 375 for 45 to 50 min. and it turned out excellent. I would for sure make this again."

MY REVIEW
cardinal79 User ID: 253 23882
Reviewed Jul. 15, 2009

"325 is too low for this recipe. Mine hardly cooked at all after 30 minutes @ 325. next time use 400"

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