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Stuffed Zucchini Recipe

Stuffed Zucchini Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD:8-10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Stuffed Zucchini

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MY REVIEW
Wakeshia85
Reviewed Jul. 23, 2016

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

MY REVIEW
lczurek
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
Reviewed Aug. 7, 2014

"Yummy!"

MY REVIEW
Cathy_E
Reviewed Aug. 13, 2013

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

MY REVIEW
Bridgetmom
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
Reviewed Aug. 8, 2013

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

MY REVIEW
germanycook
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
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
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
Reviewed Jul. 25, 2013

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

MY REVIEW
danielleylee
Reviewed Jul. 24, 2013

"I made this recipe tonight with homegrown zucchini from the garden and homegrown jalapenos as well. You do not need to cook the meat prior to baking this dish if you cook the dish for the recommended amount of time. If you are trying to trim the fat you can use very lean ground beef, egg whites or egg substitute and fat free or at least part-skim mozzarella cheese. I also used whole wheat bread crumbs to add some extra fiber. I made all these modifications and it still turned out a winner. It is very flavorful! My husband really enjoyed this dish. Plus this recipe still comes out if you decrease it to half or only make 1/4 of the recipes especially if you are only cooking for two people."

MY REVIEW
BarbaraAL
Reviewed Jul. 24, 2013

"the writer doesn't say if they cooked the beef first. Do you saute the veg as well? Sounds great but would add garlic. Everything is better with garlic. :D"

MY REVIEW
janabelle
Reviewed Jul. 24, 2013

"For Cwipf - No, you don't cook the beef before mixing."

MY REVIEW
sallygirl7
Reviewed Jul. 24, 2013

"yum! Made this right away since I have a bunch of zucchini as well. Puts an edge on bell peppers. Loved it!"

MY REVIEW
claylady01
Reviewed Jul. 24, 2013

"I just did!"

MY REVIEW
claylady01
Reviewed Jul. 24, 2013

"this looks wonderful,Hubby will NOT eat any squash so I will cut the recipe in half and make it for myself,I like zucchini!"

MY REVIEW
Cwipf
Reviewed Jul. 24, 2013

"Should the ground beef be cooked first before mixing with other ingredients."

MY REVIEW
tllamar4
Reviewed Aug. 30, 2011

"Excellent! I used fresh herbs from my garden which made it more time consuming to make, but well worth the effort. I made the meat mixture in the morning, and stuffed the zucchini when I came home from work that evening. Served with rice makes a delicious meal. My family loved it!"

MY REVIEW
tllamar4
Reviewed Aug. 30, 2011

"Excellent recipe! I used fresh herbs instead of dried. Served with white rice makes a satisfying and delicious meal."

MY REVIEW
mspackman2
Reviewed Aug. 2, 2010

"I didn't use the jalapeno but wished I would have added some minced garlic instead. Very tasty and a great way to use some of those fresh garden veggies!!"

MY REVIEW
kuhltwo
Reviewed Jul. 26, 2010

"This was amazing!! I have never made Stuffed Zucchini before. I was truly impressed. Thank you."

MY REVIEW
esholbrook5
Reviewed Jul. 12, 2009

"yummm yummm!!! :D"

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