Stuffed Zucchini Recipe
- 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.
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
"I made this without the jalapeno but everything else was the same. Delicious!!!"
"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!"
"This was a great fresh recipe....nice change for the zucchini!"
"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."
"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!"
"WOW, WHAT A GREAT DISH . A good way to use up the 4001 extra zucchini in the garden. Thanks"
"Tasty and healthy way to use zucchini from the garden!"
"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."
"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"
"For Cwipf - No, you don't cook the beef before mixing."
"yum! Made this right away since I have a bunch of zucchini as well. Puts an edge on bell peppers. Loved it!"
"I just did!"
"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!"
"Should the ground beef be cooked first before mixing with other ingredients."
"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!"
"Excellent recipe! I used fresh herbs instead of dried. Served with white rice makes a satisfying and delicious meal."
"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!!"
"This was amazing!! I have never made Stuffed Zucchini before. I was truly impressed. Thank you."
"yummm yummm!!! :D"