“Zucchini stuffed with a creamy meat filling is a wonderful variation from the Italian sauce, specially when you can find (or grow) big zucchinis in season.” - by Patty Q.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of water to a boil, and immerse the zucchini in the boiling water. Set heat to medium, and cook the zucchini until they feel slightly soft when pressed with a wooden spoon, about 20 minutes. Drain the zucchini, and set aside to cool.
- Heat the vegetable oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the ground beef, and cook and stir the meat, breaking it up as it cooks, until the beef is no longer pink, about 8 minutes. Stir in the paprika, and set the beef mixture aside.
- Cut the zucchinis in half lengthwise, and scoop out the flesh with a spoon, leaving a 1/2-inch thick shell. Chop the scooped-out zucchini flesh, and mix into the ground beef mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan over low heat, melt the butter and whisk in the flour until smooth. Pour in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly. Whisk in white pepper, nutmeg, and salt, and stir in half the Parmesan cheese to create a smooth sauce. Mix the white sauce thoroughly with the ground beef mixture. Place the zucchini halves into a baking dish. Fill the zucchini shells with the creamy beef mixture, and sprinkle each with about 1 1/2 tablespoons of the remaining Parmesan cheese.
- Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown, about 15 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 358 cal
- 18%
- Fat
- 22.5 g
- 35%
- Carbs
- 15 g
- 5%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This was delicious, and less trouble to prepare than I had feared. Next time I might increase it to three zucchinis, because there was way too much filling to fit in two. I guess it didn't matter th..." See moreat it overflowed, though. I'm wondering if I could use sour cream or plain yogurt instead of milk for a more stroganoff-like taste. Mushrooms would be a tasty addition too. I'll try that the next time I find zucchini (it isn't easy to come by in Taiwan where I live)."
poohnut
"Very yummy, but I am not sure if I made the sauce right, it was more like a paste. I went ahead and finished and it tasted very good. Even my daughter, who is a very picky eater liked it. Thanks..." See more"
Keri
"I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all ..." See moreloved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead."
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