Taste of Home
Stuffed Zucchini
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 8 servings.
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
Ingredients
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1-1/2 pounds lean ground beef (90% lean)
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1 large onion, chopped
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1 large green pepper, chopped
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1 jalapeno pepper, minced
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1-1/4 cups soft bread crumbs
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1 large egg, beaten
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1 tablespoon dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon Italian seasoning
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1 teaspoon salt
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1/8 teaspoon pepper
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2 cans (8 ounces each) tomato sauce, divided
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2 medium tomatoes, coarsely chopped
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4 medium zucchini
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2 cups shredded mozzarella cheese
Directions
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1.
In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each.
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2.
Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts
1 zucchini half: 294 calories, 15g fat (7g saturated fat), 98mg cholesterol, 831mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein.
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