Stuffed Zucchini

Total Time Prep: 25 min. Bake: 45 min.
Yield 8 servings
Test Kitchen Approved
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York

Ingredients

  • 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

Directions

  1. In a large bowl, combine first 11 ingredients and 1 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.
  2. Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Nutrition Facts

1 zucchini half: 294 calories, 15g fat (7g saturated fat), 98mg cholesterol, 831mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein.

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
Recipe Creator

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