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Italian Stuffed Zucchini

chef.tim.lee's picture
  Zucchini 6 Medium
  Lean ground beef 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Minced green pepper 1⁄2 Cup (8 tbs)
  Minced oregano/2 teaspoons dried whole oregano 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 1 Tablespoon
  Canned tomato soup 10 3⁄4 Ounce, undiluted and divided
  Grated parmesan cheese 1 Cup (16 tbs)

Wash zucchini; cut in half lengthwise.
Scoop out pulp, leaving a 1/4 -inch shell.
Chop pulp, and set aside.
Saute next 5 ingredients in oil until meat is browned and vegetables are tender.
Stir in zucchini pulp, 1/4 cup tomato soup, and 1/2 cup cheese.
Place zucchini shells in two 13- x 9- x 2-inch baking dishes.
Spoon meat mixture into shells; pour remaining soup over zucchini.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° for 30 minutes or until zucchini is tender.
Uncover and bake an additional 5 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 225 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 40 mg13.3%

Sodium 499.7 mg20.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.8 g11%

Sugars 6.1 g

Protein 19 g37.1%

Vitamin A 13.3% Vitamin C 74.5%

Calcium 26.8% Iron 10.3%

*Based on a 2000 Calorie diet

Italian Stuffed Zucchini Recipe