Beef-Stuffed Zucchini Recipe

4.5 121 116
Beef-Stuffed Zucchini Recipe
Beef-Stuffed Zucchini Recipe photo by Taste of Home
Publisher Photo

Beef-Stuffed Zucchini Recipe

Read Reviews
4.5 121 116
Publisher Photo
For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 large egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce

Directions

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef-Stuffed Zucchini in Simple & Delicious July/August 2008, p6

Nutritional Facts

2 each: 394 calories, 21g fat (10g saturated fat), 134mg cholesterol, 602mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 33g protein.

  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 large egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
  2. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  3. Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
  4. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef-Stuffed Zucchini in Simple & Delicious July/August 2008, p6

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-Stuffed Zucchini

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

Average Rating
MY REVIEW
carolirene User ID: 6114492 273234
Reviewed Sep. 19, 2017

"I made these for dinner tonight and they were a hit! I used Taco sauce instead of the marinara sauce and for the last step I sprinkled them with the cheese and some broken corn chips before popping them back in the oven. I'll make these again!"

MY REVIEW
kamrygirl2000 User ID: 2146200 273004
Reviewed Sep. 13, 2017

"Made tonight for dinner..added green pepper an use dices tomatoes an Rotella mild..an some mozzarella cheese. Was good an will do again.. put extra burger around zucchini shells"

MY REVIEW
andreastacey User ID: 8442422 256342
Reviewed Nov. 3, 2016

"This recipe was great. I added a bit of minced garlic in while cooking the ground beef. Very tasty.

To ALL who said the recipe didn't say what to do with the pulp - review the directions. It clearly states what to do with it....... Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain."

MY REVIEW
rmbarr059 User ID: 4046105 254693
Reviewed Sep. 27, 2016

"Nice change. My husband said it's a keeper. I did go the conventional route rather than microwave and boiled the zucchini shells for a couple minutes. After filling them I put them under the broiler for 4-5 minutes as suggested by sstetzel. Turned out great!"

MY REVIEW
mar6534 User ID: 8911458 253950
Reviewed Sep. 11, 2016

"made this recipe today, I added the pulp zucchini, however the recipe does not tell you what to do with. am I missing something"

MY REVIEW
gdubmom User ID: 5898359 252493
Reviewed Aug. 11, 2016

"I've made this dinner a few times now, sometimes with bell peppers instead of zucchini, and it's always a hit. Pretty impressive, since two of my food critics are young kids. My husband and I are also pleased with the low calorie count."

MY REVIEW
oceanlover2810 User ID: 5798687 252425
Reviewed Aug. 10, 2016 Edited Aug. 11, 2016

"To make it low-carb for my husband, I left out the egg and breadcrumbs and used taco seasoning instead of spaghetti sauce. We called them Mexican zucchini cheese boats! :D"

MY REVIEW
JCV4 User ID: 628113 252349
Reviewed Aug. 8, 2016

"This is a tasty recipe to help use up an abundance of zucchini. I added some chopped garlic to the beef mixture and baked them in the oven to finish."

MY REVIEW
nicki1966 User ID: 8116565 244549
Reviewed Feb. 27, 2016

"Very tasty....simple to prepare, I will make them again!"

MY REVIEW
momio User ID: 2526647 234847
Reviewed Oct. 12, 2015

"They were good! I've made recipes very much like this so I decided to try salsa instead of marinara because it's not my husband's favorite. It was a good substitution!"

Loading Image