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Stuffed Zucchini

Stuffed Zucchini

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BUCHKO

A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
  2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
  3. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
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Reviews

Miss Kris
213
5/29/2007

I thought this was delicious but I did make quite a few changes. I didn't use any of the canned soup or tomatos. My husband is alergic to wheat so I also left out the bread crumbs. I did spoon on marinara sauce in leu of those ingredients and used both colby jack and parmesan cheese and I also used both zucchini and yellow squash. Very tasty!

luv2bake
180
11/11/2008

Definately doesn't need the tomato soup and water. I just used canned diced tomatoes and it didn't get "soupy" like other people said. I also browned the meat and onions together first so it cooked in 40 minutes, no problem. I added mozzarella to the top after 30 minutes. One of my family's favorites!

TheBean
125
3/2/2008

Really great recipe, I make it once a week. I use vegetarian ground beef instead of the 1/2 beef 1/2 sausage mix and pasta sauce on top instead of the tomato mixture to avoid it from becoming too soupy. As long as you cover it in the oven, it doesn't dry out. As others stated there are no seasonings in the recipe so i suggest browning the meat with some garlic and adding some basil and oregano to the filling. I've had a lot of fun making it a little different each time I make it, but it's such a great base that it always turns out delicious.