Taste of Home
Meat Loaf Stuffed Zucchini
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 2 servings.
I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable.
At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit.
-Ruth Fluckiger, Tolland, Connecticut
Ingredients
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2 medium zucchini
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1/2 pound ground beef or bulk Italian sausage
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1/4 cup chopped onion
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1 garlic clove, minced
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2/3 cup seasoned bread crumbs
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1/3 cup 2% milk
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1/8 teaspoon dill weed
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1 cup spaghetti sauce
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1/2 cup shredded cheddar cheese
Directions
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1.
Preheat oven to 325°. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside.
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2.
In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells.
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3.
Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake until zucchini is tender, about 30 minutes.
Nutrition Facts
2 each: 586 calories, 26g fat (12g saturated fat), 94mg cholesterol, 1465mg sodium, 50g carbohydrate (16g sugars, 6g fiber), 38g protein.
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