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Beef & Herbs Stuffed Zucchini

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  Zucchini squash 3 Pound (4 3/4 Pound Units)
  Ground beef/1/2 pound beef and 1/2 pound sausage 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Medium, chopped
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Crumbled dried oregano 1⁄2 Teaspoon
  Fresh bread crumbs 1 Cup (16 tbs) (From French Or Italian Bread)
  Tomato sauce 1 3⁄4 Cup (28 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Slice zucchini in half lengthwise.
Scoop out pulp; chop.
Saute meat in oil until it loses pink color.
Add garlic, onion, and green pepper; cook 5 minutes.
Remove from heat.
Add squash pulp, parsley, oregano, salt, pepper, crumbs, and 1/4 cup tomato sauce; mix well.
Stuff squash shells with mixture; place in shallow baking dish.
Top with 1 1/2 cups tomato sauce; sprinkle with cheese.
Bake in preheated 350°F oven 40 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2603 Calories from Fat 1683

% Daily Value*

Total Fat 188 g289.9%

Saturated Fat 58 g290.1%

Trans Fat 0 g

Cholesterol 347.4 mg115.8%

Sodium 1703 mg71%

Total Carbohydrates 133 g44.3%

Dietary Fiber 28.7 g114.8%

Sugars 58.4 g

Protein 117 g234.6%

Vitamin A 135.7% Vitamin C 631.1%

Calcium 80.1% Iron 94.7%

*Based on a 2000 Calorie diet


Beef & Herbs Stuffed Zucchini Recipe