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    You are in: Home / Recipes / Over-Stuffed Zucchini Recipe
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    Over-Stuffed Zucchini

    Over-Stuffed Zucchini. Photo by GotBoxer?

    1/2 Photos of Over-Stuffed Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    GotBoxer?'s Note:

    Dont let the length of the recipe scare you, it is extremely simple to throw together and this is a dish my children love. It is also a great way to use up ALL of those zucchini that one plant seemed to have made this summer :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lop off the ends of each zucchini and slice in half lengthwise.
    2. 2
      Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
    3. 3
      Chop the pulp and reserve.
    4. 4
      Brown beef and pork.
    5. 5
      Saute onions and mushrooms until soft.
    6. 6
      Combine the two mixtures and set aside.
    7. 7
      Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
    8. 8
      Add this to the meat, onion and mushroom mixture.
    9. 9
      Equaly divide between the zucchini halves.
    10. 10
      Top with mozzerella.
    11. 11
      Place in 2 large baking dishes with 1/4 cup of water each.
    12. 12
      Cover with aluminum foil.
    13. 13
      Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.

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    Ratings & Reviews:

    • on July 28, 2009

      55

      Absolutely wonderful!!!! This dish had so much flavour and it wasnt a lot of work either. DH loved it and complimented 3 times during the meal. I did have some minor changes .... one due to a mombo zucchini that was a foot long and as round as a softball for the record this recipe stuffed it perfectly! I used mild italian sausage in place of pork because it was the same price and I had no italian seasoning. Diced tomatoes were on sale so again since I had no italian stewed I added 1/3 tsp of dried thyme, 1/2 tsp of dried basil and 1/4 cup of chopped freash parsley. No croutons so I chopped multi-grain bread in small cubes and toasted at 200 for 30 min. Due to the size of the zucchini I tried 30 min at 300 but not much luck so I increased time to 350 and did another 30 min then uncovered for 20 min. I knew that would be an issue though. Will make this many times, even thinking of doing some to freeze. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2009

      55

      We make this and varieties of this every summer. It's also good with taco flavoring.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2010

      45

      I didn't have any ground pork so subbed more ground beef. Also didn't have stewed tomatoes so used diced with chili's then added some fresh herbs and Worcestershire sauce. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Over-Stuffed Zucchini

    Serving Size: 1 (203 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 194.4
     
    Calories from Fat 89
    45%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.9 g
    19%
    Cholesterol 49.6 mg
    16%
    Sodium 248.6 mg
    10%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.6 g
    18%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    italian seasoning

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