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Stuffed Zucchini

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
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings

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

  • 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.
  • 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.

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Reviews

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Average Rating:
  • No_Time_To_Cook
    Apr 12, 2020

    I thought this was really good, although I did make a couple of changes because o what I had on hand. I used red pepper instead of green pepper and used dry Italian breadcrumbs. I also used a little less onion and jalapeno. I probably would have given it 5 stars, but my husband wasn't totally on board, as I was. Thank you for sharing the recipe.

  • Donald
    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.

  • JMartinelli13
    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.

  • Wakeshia85
    Jul 23, 2016

    This is amazing! I followed the recipe as directed. I will be making this again and again!

  • lczurek
    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.

  • shelly1635
    Aug 7, 2014

    Yummy!

  • Cathy_E
    Aug 13, 2013

    I made this without the jalapeno but everything else was the same. Delicious!!!

  • nekosimon
    Aug 11, 2013

    No comment left

  • Bridgetmom
    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!

  • queenofshoppers
    Aug 9, 2013

    No comment left