Total TimePrep: 25 min. Bake: 45 min.
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 large egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 medium zucchini
- 2 cups shredded mozzarella cheese
- In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each.
- Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 zucchini half: 294 calories, 15g fat (7g saturated fat), 98mg cholesterol, 831mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein.
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Nov 15, 2018
Growing up my mother made a version of this using every kind of vegetable: zucchini, yellow crook neck, mushroom caps, blanched cabbage leaves, halved and separated onion cups, any kind of sweet pepper... Even par-cooked acorn squash. Delicious! But the cheese amount at the end is way off! Two cups is 8 ounces of shredded cheese. Obviously the photo doesn't have 2 cups, and if you covered the zucchini with that much cheese you'd drown it. Better just a little Parmesan and mozzarella, or whatever white cheese you've got. You can alternately sprinkle with a Parmesan/panko/chopped parsley breadcrumb mix, broil it a couple minutes--then you've got crunch on top for a nice texture contrast.
Oct 6, 2018
The recipes calls for 4 to 5 zucchini, and I considered halving the recipe, but I also had 2 cubanelle peppers, and I thought the filling would work well in those too. I don't like green bell peppers, so I used red. For the bread crumbs, I used chunk of a locally baked loaf of Parmesan, Basil and Oregano bread. Be careful not to pack the filling in too tightly, or it won't cook properly. I ate one immediately after cooking them, absolutely delicious. The rest I put on a baking sheet and into the freezer. When they were solid, I vacuum-sealed them in single portions.
Jul 23, 2016
This is amazing! I followed the recipe as directed. I will be making this again and again!
Jul 18, 2016
This was a delicious meal. I used ground veal in place of the beef and only used one tomato. The portion of the zucchini that I scooped out I used to stuff a separate one for my vegetarian daughter. Added some Parmesan cheese too. I used garlic salt in place of regular salt.
Aug 7, 2014
Aug 13, 2013
I made this without the jalapeno but everything else was the same. Delicious!!!
Aug 10, 2013
My sister made these and they were a hit. I adapted them with garlic, mushrooms and fresh corn off the cob and used yellow zucchini and will definitely make these again!
Aug 8, 2013
This was a great fresh recipe....nice change for the zucchini!
Aug 5, 2013
Delicious recipe! Tried this for dinner tonight and it was very yum... didn't add the jalapenos, and added more salt. Forgot the cheese at the end but it was fine without it.
Jul 28, 2013
Definitely a good recipe for using garden vegetables. I used my home-grown zucchini, jalapeño pepper and tomato sauce I made from my garden tomatoes for this delicious dish. I froze a pan of the stuffed zucchini for another time. All in all, avery satisfying and delicious dinner!