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Meatball Stuffed Zucchini Recipe
Meatball Stuffed Zucchini Recipe photo by Taste of Home

Meatball Stuffed Zucchini Recipe

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As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!—Linda Logan, Warren, Ohio
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8-10 servings

Ingredients

  • 4 to 5 medium zucchini
  • 1-1/2 cups soft bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, chopped
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup water

Nutritional Facts

1 serving (1 each) equals 172 calories, 7 g fat (3 g saturated fat), 64 mg cholesterol, 528 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp.
  2. In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well.
  3. Fill zucchini shells with meat mixture. Place in a 13-in. x 9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes. Yield: 8-10 servings.
Originally published as Stuffed Zucchini in Country Ground Beef 1993, p55

Nutritional Facts

1 serving (1 each) equals 172 calories, 7 g fat (3 g saturated fat), 64 mg cholesterol, 528 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.

Reviews for Meatball Stuffed Zucchini

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 24, 2012

This was AMAZING! My husband and three KIDS loved it (and they are picky eaters!)

MY REVIEW
Reviewed Jan. 22, 2012

These were divine! We had tons of stuffing left over, so make sure your zucchinis are medium-large. We just put the extra stuffing in the pan and piled it around the zucchinis on the plate.

MY REVIEW
Reviewed Aug. 7, 2011

I loved it! And my hubby said it was a keeper. I blended the onions and zucchini pulp in the blender because the kids do not like the chunky onions and was to lazy to cut it fine. Oh and I sprinkled Parmesan on at the end of baking time and it looked so nice.

MY REVIEW
Reviewed Apr. 25, 2010

The filling for the recipe is just like meatballs. I've made this with turkey and beef, and always use more than the recipe calls for so I can make additional meat balls. It's really tasty way to use up extra zucchini, which is great because with a garden we normally have plenty of zucchini to eat. =D

MY REVIEW
Reviewed Jul. 21, 2009

I think this is the recipe that I got in WV from the people we bought our house from.

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