International Stuffed Zucchini Recipe

5 3 6
International Stuffed Zucchini Recipe
International Stuffed Zucchini Recipe photo by Taste of Home
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International Stuffed Zucchini Recipe

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5 3 6
Publisher Photo
Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 large zucchini
  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded Havarti cheese wth jalapeno or Havarti cheese
  • 3/4 cup crumbled feta cheese, divided
  • 2 tablespoons minced fresh basil or oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
In a large skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
Place zucchini in an ungreased 15-in. x 10-in. x 1-in. baking pan; fill with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as International Stuffed Zucchini in Country Extra September 2010, p44

Nutritional Facts

1 each: 391 calories, 25g fat (13g saturated fat), 108mg cholesterol, 588mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 32g protein.

  • 2 large zucchini
  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded Havarti cheese wth jalapeno or Havarti cheese
  • 3/4 cup crumbled feta cheese, divided
  • 2 tablespoons minced fresh basil or oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  2. In a large skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
  3. Place zucchini in an ungreased 15-in. x 10-in. x 1-in. baking pan; fill with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as International Stuffed Zucchini in Country Extra September 2010, p44

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Reviews forInternational Stuffed Zucchini

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danielleylee User ID: 4484886 231082
Reviewed Aug. 11, 2015

"I made this the other night, we have oodles of squash in our garden. It was a nice twist to a classic. I love that I was able to use some fresh basil from out of the garden."

MY REVIEW
chefheidi18 User ID: 8210724 226281
Reviewed May. 13, 2015

"It was tasty. Since I bought zucchini at the store, they were a bit smaller, so I had to use 3. I also used dried basil, but less of it. It was quite tasty and pretty simple to make."

MY REVIEW
ysiad02 User ID: 3117808 163578
Reviewed Aug. 19, 2011

"This recipe has great flavors with the basil and cheeses. I did everything as it said but used ground turkey. A friend that tried it at work also made it at home for her family and used ground meat. It was a great success. I definitely will be making it again."

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