Beef-Stuffed Zucchini Recipe

For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe
Photo by Diane H.
Adapted from tasteofhome.com

PREP TIME

60

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

60

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 4

    medium zucchini

  • 1

    pound ground beef

  • 1/2

    cup chopped onion

  • 3/4

    cup marinara or spaghetti sauce

  • 1

    egg, beaten

  • 1/4

    cup seasoned bread crumbs

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup (4 ounces) shredded Monterey Jack cheese, divided

  • Additional marinara or spaghetti sauce

Directions

Directions Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

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