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Meat Loaf Stuffed Zucchini

 Meat Loaf Stuffed Zucchini
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
2 ServingsPrep: 15 min. Bake: 30 min.


  • 2 medium zucchini
  • 1/2 pound ground beef or Johnsonville® Mild Ground 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


  • 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.
Nutritional Facts: 1 serving (2 each) equals 586 calories, 26 g fat (12 g saturated fat), 94 mg cholesterol, 1,465 mg sodium, 50 g carbohydrate, 6 g fiber, 38 g protein.

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Meat Loaf Stuffed Zucchini (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.