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Italian Stuffed Zucchini

chef.tim.lee's picture
Ingredients
  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)
Directions

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

Cuisine: 
Italian
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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