Stuffed Zucchini and Yellow Squash

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.0
  • Total Fat: 10.1 g
  • Cholesterol: 39.1 mg
  • Sodium: 41.9 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 13.8 g

View full nutritional breakdown of Stuffed Zucchini and Yellow Squash calories by ingredient
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A family favorite passed down from generation to generation. A family favorite passed down from generation to generation.
Number of Servings: 8


    1 cup white rice
    1 pound lean ground beef
    8 medium summer squash (whole)
    8 medium zucchini (whole)
    1 can tomatoes
    1 onion cut into fourths
    Lamb or beef neck bones


1. Mix the uncooked rice and the raw ground beef. Season with salt and pepper as desired.
2. Wash squash and zucchini. Cut off stem end and core center where seeds are.
3. Loosely stuff with beef and rice mixture. Do not pack in.
4. Place neck bones in bottom of a large pot.
5. Put squash on top of bones. Pour in enough water to cover the squash.
6. Add tomatoes and onion, salt and pepper.
7. Bring to a boil. Then simmer for 45 minutes to an hour.
8. Enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user MITECU.

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Member Ratings For This Recipe

  • Incredible!
    This is fabulous, and gets a lot of flavor from the bones, but to kick it up even more, you could substitute beef stock for the water. Make sure it is unsalted stock and not broth with high sodium! - 12/20/10

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