Beef & Bulgur-Stuffed Zucchini Boats Recipe

Beef & Bulgur-Stuffed Zucchini Boats Recipe
Beef & Bulgur-Stuffed Zucchini Boats Recipe photo by Taste of Home
Publisher Photo

Beef & Bulgur-Stuffed Zucchini Boats Recipe

Be the first to add a review
Publisher Photo
My mom frequently cooked giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, ones from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 4 medium zucchini
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, finely chopped
  • 1 small sweet red pepper, chopped
  • 1-1/2 cups tomato sauce
  • 1/2 cup bulgur
  • 1/4 teaspoon pepper
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini pulp. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings.
Originally published as Beef & Bulgur-Stuffed Zucchini Boats in Healthy Cooking Annual Recipes Annual 2016, p97

Nutritional Facts

2 stuffed zucchini halves: 361 calories, 13g fat (6g saturated fat), 81mg cholesterol, 714mg sodium, 31g carbohydrate (9g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.

  • 4 medium zucchini
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, finely chopped
  • 1 small sweet red pepper, chopped
  • 1-1/2 cups tomato sauce
  • 1/2 cup bulgur
  • 1/4 teaspoon pepper
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese
  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
  2. In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini pulp. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
  3. Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings.
Originally published as Beef & Bulgur-Stuffed Zucchini Boats in Healthy Cooking Annual Recipes Annual 2016, p97

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef & Bulgur-Stuffed Zucchini Boats

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review