Stuffed Zucchini Recipe
A delicious alternative to stuffed peppers is stuffed zucchini. If you grow zucchini in your garden chances are you have an abundance of them. This recipe is a great way to use up your garden zucchini. The zucchini are first cut in half, then partially scooped out and stuffed with a meat and vegetable mixture. The baking times may very from 45 minutes to over an hour, depending on how tender you want them to be. This recipe calls for soft bread crumbs. This means actual bread torn into small pieces. A great way to do this is to put bread slices in a blender. There is quite a bit of prep work for this recipe but its well worth it. I served my stuffed zucchini with garlic toast. Enjoy.
Ingredients:
1 ½ lbs lean ground beef
1 large onion (chopped)
1 green pepper (chopped)
1 jalapeño pepper (seeded and chopped)
1 ¼ cup soft breadcrumbs
1 egg (beaten)
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
2 (8 ounce) cans tomato sauce (divided)
2 medium tomatoes (chopped)
4-5 medium zucchini
2 cups shredded mozzarella cheese
Cooking Instructions:
Step 1: In a medium skillet brown ground beef. Drain and set aside to cool. In a large bowl mix cooled ground beef, onion, green pepper, jalapeno pepper, soft bread crumbs, egg, parsley, basil, Italian seasoning, salt and pepper. Mix in one can of tomato sauce. Stir in tomatoes.
Step 2: Cut each zucchini in half length wise. Scoop out the center of each zucchini half to about ¼ inch from the edges. Fill each zucchini half with the meat mixture and place in two 13×9” baking dishes. Spoon the other can of tomato sauce over the top of each zucchini half.
Step 3: Bake uncovered at 350 degrees for 45 minutes to 1 hour or until zucchini have reached your desired tenderness. During the last few minutes of baking top each zucchini half with mozzarella cheese.
(Makes 6 Servings)
OOOh those look awesome ^_^ u are so lucky to cook what ever and when ever u want =( *sigh* i love to cook just wish someone would let me
anyways keep up the awesome work
This looks terrific. Zucchini is so yummy right now too, I can only imagine how wonderful it tastes!
I never thought to hollow out a zucchini… looks awesome
We have lots of home grown zuchinni. This is a great idea for using it.
nice recipe, but what temp do you set the oven? i don’t see it in the recipe unless i’m blind…which might be the case…
Oh my word that looks fantastic, all that cheese…it just draws me in!!
stuffed with garlic toast? genius. this is so yum!
lil chef- sorry the correct oven temp is 350 degrees.
MMMMMMM!!! I made this for dinner tonight. So good! Thank you for sharing. I used ground turkey but that is the only thing I changed. I love stuffed peppers and this was a delicious change from that.
wow that looks great! My colleagues from Iran regularly bring stuffed zuccini for lunch. I will try to make a vegetarian version of this. Thanks for posting!
I just found this recipe this afternoon but it’s currently in the oven making wonderful smells! I can never totally follow a recipe but I did my best. The main change was I had to use fresh herbs from the garden at this time of year. (Also was out of tomato sauce so used paste thinned w/ red wine – hope it works!)
Thanks for another great dinner! I am thinking that fresh mushrooms might be good as well. Had to omit the salt and the jalapeño because I was making this for my grandmother as well. Look forward to making it again with ALL the ingredients.
Bobby, once again you have not failed me. This was delicious. I used the leanest ground beef and followed the recipe to the T. The jalapeno added the perfect amount of spice to it. Not spicy, but still it just added that perfect little kick. Way to go Bobby! I made this with your garlic bread recipe. I used whole wheat french bread and it turned out perfect. what a tasty meal!