Prep 35 mins
Cook 45 mins
I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.
- 1 1⁄2 lbs lean ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 1⁄4 cups soft breadcrumbs
- 1 egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (8 ounce) cans tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 -5 medium zucchini
- 2 cups shredded mozzarella cheese
- In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
- Stir in tomatoes.
- Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
- Fill with meat mixture; place in two 13x9 inch baking dishes.
- Spoon remaining tomato sauce over each.
- Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
- Sprinkle with cheese during last few minutes or baking.
Delicious. I had lots of fresh zucchini from my mom's garden and this was a great way to use it. I really liked the meat filling so full of vegetables and seasonings. Topped off with cheese. Yummy good!!
I have made stuffed zucchini before but not with a meaty filling. My husband and I both liked your version. The filling was spicy and well seasoned. This is a meal that we think is worth repeating.
We had an abundance of Zucchini (isn't that always the case?) and I just loved this idea. But, my husband wasn't feeling like having an Italian flavored meal. So, we put our heads together and decided to take this idea and turn it Mexican. The only things we changed were the Italian spices and the cheese. We used cilantro instead of parsley, hot Mexican chili powder instead of Italian seasoning, curry instead of basil and added some cayenne and cumin. We switched the mozzarella cheese out for shredded Mexican cheese. It turned out really well. The only change we thought we'd make next time was sprinkle some salt over the Zucchini's before â€œstuffingâ€� them. We used 4 good sized zucchini's and still had some meat mixture left over. So we added the zucchini â€œpulpâ€� that we had scraped out, mixed it well (with meat), put it in a pan, poured some spicy Rotel tomatoes over it and baked it along with the others. It came out as a nice hearty, spicy dip for chips. This is a very versatile recipe, can't wait to try the original version â€“ thanks! PS â€“ I always substitute oatmeal for breadcrumbs and did this time as well. It is a healthful swap for those willing to try. :)