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Beefy Stuffed Zucchini

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SERVES: 6

SERVING SIZE: 1/2 stuffed zucchini (4-ounces meat mixture)

COOK TIME: 40 Min

If you're new to eating stuffed zucchini then you're in for a real surprise! This stuffed zucchini recipe is healthy, hearty, and full of Italian flavor. Perfect for a low-carb diet, our Beefy Stuffed Zucchini will soon become one of your favorites!

What You'll Need

3 zucchini, sliced in half lengthwise
2 teaspoons canola oil
1/2 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup no-salt-added tomato sauce
1/4 cup shredded reduced-fat mozzarella cheese

What to Do

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
In a medium-sized skillet, heat oil over medium-high heat and saute ground beef, onion, and red bell pepper for 6-8 minutes, or until beef is no longer pink. Stir in chopped zucchini, Parmesan cheese, basil, oregano, black pepper, and 1/3 cup tomato sauce, and cook for 3-5 minutes, or until tender.
Stuff zucchini shells evenly with meat mixture, spoon remaining tomato sauce evenly over zucchini, and place on baking sheet. Cover with foil and bake for 30 minutes.
Remove foil and top evenly with mozzarella cheese. Bake 5-10 minutes more, or until zucchini are tender and cheese is melted.

Notes

Be sure to check out our collection, 16 Yummy Recipes with Zucchini, for more fun recipes.

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Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 122
Calories from Fat 47
Total Fat 5.2g 8 %
Saturated Fat 1.8g 9 %
Trans Fat 0.1g 0 %
Protein 12g 23 %

Amount Per Serving % Daily Value *
Cholesterol 28mg 9 %
Sodium 101mg 4 %
Total Carbohydrates 7.8g 3 %
Dietary Fiber 1.9g 8 %
Sugars 4.4g 0 %

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msdeb21

May 22, 2017

I love any zucchini recipe. They remind me of all the zucchini dishes my mom made because my dad had a huge garden. I like the Italian twist on this recipe. I will also add in some Italian bread crumbs, the way I add those to my meatloaf mixture. Thanks for the wonderful summer recipe!