Stuffed Zucchini Recipe

5 22 19
Stuffed Zucchini Recipe
Stuffed Zucchini Recipe photo by Taste of Home
Publisher Photo

Stuffed Zucchini Recipe

Read Reviews
5 22 19
Publisher Photo
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Stuffed Zucchini in Taste of Home June/July 1995, p17

Nutritional Facts

1 each: 221 calories, 11g fat (5g saturated fat), 72mg cholesterol, 511mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 20g protein.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese
  1. In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
  2. Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Stuffed Zucchini in Taste of Home June/July 1995, p17

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Reviews forStuffed Zucchini

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MY REVIEW
Wakeshia85 User ID: 8808967 251760
Reviewed Jul. 23, 2016

"This is amazing! I followed the recipe as directed. I will be making this again and again!"

MY REVIEW
lczurek User ID: 8396886 250588
Reviewed Jul. 18, 2016

"This was a delicious meal. I used ground veal in place of the beef and only used one tomato. The portion of the zucchini that I scooped out I used to stuff a separate one for my vegetarian daughter. Added some Parmesan cheese too. I used garlic salt in place of regular salt."

MY REVIEW
shelly1635 User ID: 6800880 7354
Reviewed Aug. 7, 2014

"Yummy!"

MY REVIEW
Cathy_E User ID: 5806244 3881
Reviewed Aug. 13, 2013

"I made this without the jalapeno but everything else was the same. Delicious!!!"

MY REVIEW
Bridgetmom User ID: 7365928 3333
Reviewed Aug. 10, 2013

"My sister made these and they were a hit. I adapted them with garlic, mushrooms and fresh corn off the cob and used yellow zucchini and will definitely make these again!"

MY REVIEW
marshasmum User ID: 6291810 2113
Reviewed Aug. 8, 2013

"This was a great fresh recipe....nice change for the zucchini!"

MY REVIEW
germanycook User ID: 6411056 3880
Reviewed Aug. 5, 2013

"Delicious recipe! Tried this for dinner tonight and it was very yum... didn't add the jalapenos, and added more salt. Forgot the cheese at the end but it was fine without it."

MY REVIEW
KristineChayes User ID: 1441542 7350
Reviewed Jul. 28, 2013

"Definitely a good recipe for using garden vegetables. I used my home-grown zucchini, jalapeño pepper and tomato sauce I made from my garden tomatoes for this delicious dish. I froze a pan of the stuffed zucchini for another time. All in all, avery satisfying and delicious dinner!"

MY REVIEW
lorwen User ID: 6051170 5060
Reviewed Jul. 26, 2013

"WOW, WHAT A GREAT DISH . A good way to use up the 4001 extra zucchini in the garden. Thanks"

MY REVIEW
SandyRohr User ID: 7256577 4965
Reviewed Jul. 25, 2013

"Tasty and healthy way to use zucchini from the garden!"

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