Italian Stuffed Zucchini

Southern.Crockpot's picture

Jan. 03, 2012

Ingredients

Zucchini 6 Medium
Lean ground beef 1/2 Pound
Onion 1/2 Cup (8 tbs) , chopped
Green pepper 1/2 Cup (8 tbs) , minced
Fresh oregano/Dried whole oregano 2 teaspoons
Garlic 1 Clove (5 gm) , minced
Vegetable oil 1 Tablespoon
Canned tomato soup 10 3/4 Ounce , undiluted and divided (1 can)
Parmesan cheese 1 Cup (16 tbs) , grated, divided

Directions

GETTING READY

1) Clean zucchini and cut it half lengthwise.

2) Using a spoon take out pulp and leave a 1/4 inch shell.

3) Cut the pulp and keep aside.

MAKING

4) In a saute pan, heat oil and add next 5 ingredients. Saute until meat is browned and vegetables are tender.

5) Add zucchini pulp, 1/4 cup tomato soup, and 1/2 cup cheese to the pan.

6) Take two 13- x 9- x 2-inch baking dishes, and put zucchini shells and fill the meat mixture in it.

7) Pour the soup over it and sprinkle with remaining 1/2 cup cheese.

8) Cover the bake at 375 degrees for 30 minutes or until zucchini is tender.

9) Remove the cover and bake for 5 more minutes.

SERVING

10) Serve Italian stuffed zucchini hot as a side dish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 300Calories from Fat 136

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 671 mg27.96%

Total Carbohydrates 18 g6%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet