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Meat Loaf Stuffed Zucchini

Ingredients

  • 2 medium zucchini
  • 1/2 pound ground beef or bulk Italian sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup milk
  • 1/8 teaspoon dill weed
  • 1 cup spaghetti sauce
  • 1/2 cup shredded cheddar cheese

Directions

  • 1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside.
  • 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.
  • 3. Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.

Nutrition Facts

2 each: 586 calories, 26g fat (12g saturated fat), 94mg cholesterol, 1465mg sodium, 50g carbohydrate (16g sugars, 6g fiber), 38g protein.

Reviews

Average Rating: 4
  • AllisonO
    Jul 23, 2019
    The end result was flavorful and the colors of the finished product were gorgeous. I followed the advice of previous reviewers and increased the baking temp to 375. The only change I made was to use barbecue sauce in place of the spaghetti sauce. The primary drawback for us was the texture of the meat mixture – it was very different from the texture of meatloaf we're accustomed to – but this is purely personal preference.
  • gunslinger
    Jul 18, 2019
    Very tasty! I took the advice of another reviewer and increased the temp to 375 and Mine were small so they were done in 30 minutes.
  • dasher52
    Aug 21, 2010

    I did increase the temp. to 375 for 45 to 50 min. and it turned out excellent. I would for sure make this again.

  • cardinal79
    Dec 31, 1969

    325 is too low for this recipe. Mine hardly cooked at all after 30 minutes @ 325. next time use 400

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