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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 429.5
  • Total Fat: 31.0 g
  • Cholesterol: 195.5 mg
  • Sodium: 752.6 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Catalan beef stuffed zucchini calories by ingredient
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Catalan beef stuffed zucchini

Submitted by: HALY-LALY
Catalan beef stuffed zucchini

Introduction

Zucchinis stuffed with beef and vegetables. Carbassons farcits Zucchinis stuffed with beef and vegetables. Carbassons farcits
Number of Servings: 4

Ingredients

    * Zucchini, baby, 4 large
    * Ground beef, 400 grams
    * Onions, raw, 1 small
    * Broccoli, fresh, 1 spear (about 5" long)
    * Hard Boiled Egg, 2 large
    * Tomato Sauce, 1.5 cup
    * Pepper, black, 1 dash
    * Salt, 1 dash
    * Garlic powder, 1 tsp
    * Basil, 1 leaves
    * Cheddar or Colby Cheese, Low Fat, 3 slice (1 oz)

Directions

1. Preheat the oven with the grill.
2. Peel the zucchinis and cut them in half.
3. Put the zucchinis inside the oven for 20 minutes or untill you see they are tender.
4. Clean the broccoli and boil it for 10 minutes.
5. Meanwhile, cut the onion and fry it in a big pan or a casserole. Spice the meat and mix it with the onion.
6. When the beef is golden brown, add the tomato sauce and salt it.
7. Drain the broccoli and mix it with the beef. Add the hard boiled eggs cutted in pieces.
8. Take the zucchinis out of the oven and let them cool down. (Don't switch off the oven yet, you'll need it to grill the cheese later). Once you can touch the zucchinis without getting burned, empty the central part with a teaspoon.
9. Fill the hollow with the beef mixed.
10. Add the cheese in strips and put it in the oven (grill) for 5 minutes.
Que aproveche! Enjoy your meal!

Number of Servings: 4

Recipe submitted by SparkPeople user HALY-LALY.






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Member Ratings For This Recipe

  • Awesome! I didn't peel the zucchini and used feta cheese instead of Colby cheese and it turned out delicious. I will try it next time with crumbled tofu instead of the beef to satisfy my vegetarian friends! - 2/20/12

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  • Good! I would make it again! - 4/15/10

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  • Hey! A Catalan recipe! At home we do them with eggplants instead of zucchini! alberginies farcides! yummy! - 8/27/09

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  • How much of the zuccinni do you take out and what do you do with the ing that you took out? Throw it away? It sounds good! - 8/3/09

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  • Great way to use my garden vegetables! Delicious! I skipped the eggs though since I am not a fan of eggs, and I did not peel the zucchini. Thanks for sharing! - 7/12/09

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  • Soo good! I also left the skin on. As for the bake temp, I put it to broil/grill. Soo good and will try stuffed peppers with the same filling from this recipe. - 6/30/09

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  • Quite tasty, although I would recommend NOT peeling the zucchini - leave them whole, the skin is very good for you. I baked the zuchini at 350, the recipe does not state a temp. I think next time I will try just plain beef and onions with velveeta cheese.... very yummy and versitle recipe! - 6/29/09

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  • going to make them they sound great.. we have zucchini in are garden and it is nice to get some new thing to try.. thanks - 6/24/09

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  • wowwww - 6/23/09

    Reply from HALY-LALY (6/23/09)
    =D I hope you like it if you try to do it. And if you do, please tell me if you changed something. I like to try new things and improve my cooking.


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  • This sounds like a very tasty dish for my family. - 6/21/09

    Reply from HALY-LALY (6/23/09)
    I hope you and your family family like it =)
    It's also a practical dish because you can stuff the zucchinis with lots of different things. If you don't have one ingredient, you can add anything you have in the fridge and it'll taste good aswell or even better!


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