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Beef & Mozzarella Stuffed Zucchini

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  Zucchini 2 Pound (4 Medium Pieces)
  Ground beef 1 Pound
  Italian style bread crumbs 1⁄2 Cup (8 tbs) (Progresso Brand)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso Brand)
  Oregano leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Marinara 32 Ounce (Progresso Brand)
  Spaghetti sauce 4 Tablespoon, divided
  Egg 1 , lightly beaten
  Shredded mozzarella cheese 1⁄3 Cup (5.33 tbs)

Preheat oven to 375° F.
Trim ends of zucchini.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Chop pulp (makes about 1 cup); set aside.
Heat a large skillet until hot.
Add beef.
Cook and stir until brown.
Pour off fat.
Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, black pepper, 1/2 cup of the marinara sauce and egg; mix well.
Place zucchini shells in a shallow baking pan.
Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini.
Cover and bake until zucchini shells are tender, 30 to 35 minutes.
Sprinkle with mozzarella cheese.
Bake, uncovered, until cheese melts, about 5 minutes.

Recipe Summary

Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2795 Calories from Fat 1569

% Daily Value*

Total Fat 175 g268.9%

Saturated Fat 64.8 g323.9%

Trans Fat 0 g

Cholesterol 615.7 mg205.2%

Sodium 6680.2 mg278.3%

Total Carbohydrates 180 g60.1%

Dietary Fiber 36.2 g144.6%

Sugars 100.7 g

Protein 139 g277.6%

Vitamin A 195.3% Vitamin C 289%

Calcium 106.2% Iron 93.1%

*Based on a 2000 Calorie diet

Beef & Mozzarella Stuffed Zucchini Recipe