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Stuffed Zucchini

 Stuffed Zucchini
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
9-10 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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.

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Stuffed Zucchini (continued)

Nutritional Facts: 1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.