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Meatball Stuffed Zucchini Recipe

Meatball Stuffed Zucchini Recipe

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. YIELD: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
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    With Johnsonville Italian Sausage.

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

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.

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.