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Meatball Stuffed Zucchini

 Meatball Stuffed Zucchini
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
8-10 ServingsPrep: 25 min. Bake: 45 min.

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

Directions

  • 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.
  • In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan
  • cheese, onion, egg and seasonings. Crumble beef over mixture and mix
  • well.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 172 calories,

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Meatball Stuffed Zucchini (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 64 mg cholesterol, 528 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.