Stuffed Zucchini with Beef

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 18.2 g
  • Cholesterol: 63.0 mg
  • Sodium: 303.2 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Stuffed Zucchini with Beef calories by ingredient
Submitted by:

Introduction

This is easy to make and very filling. Use ground turkey or chicken for a lower cal/fat option. This is easy to make and very filling. Use ground turkey or chicken for a lower cal/fat option.
Number of Servings: 4

Ingredients

    4 medium zucchini
    1 medium onion, minced
    1 cup mushrooms, your choice, chopped
    1 (7 ounce) can roasted red peppers, chopped
    2 garlic cloves
    2 thyme, sprigs
    1/4-1/2 teaspoon oregano
    salt and pepper
    3/4 lb ground beef (or chicken, turkey, or other veggies)
    1/2 cup Parmesan cheese
    cooking spray

Directions

1 Wash zucchini, and put in a pot of cold water (do not remove ends). Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
2 in a large skillet, brown ground meat. Drain fat well.
3 Heat cooking spray in a the large skillet.
4 Saute garlic first, then add onions, peppers, mushrooms, thyme, and oregano.
5 When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and heat until cooked through.
6 Set aside to cool slightly.
7 When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
8 Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
9 "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and 1/4 cup parmesan.
10 Fill the zucchini boats with the mixture, and top each with remaining cheese.
11 Bake in a 375F oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown. Serve hot.


Number of Servings: 4

Recipe submitted by SparkPeople user PIEGRRL.

Rate This Recipe