Beef Stuffed Zucchini Food

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BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

BEEF STUFFED ZUCCHINI



Beef Stuffed Zucchini image

From Simple and Delicious - a tasty way to have dinner on the table in under 30 minutes. This is a combination microwave and stove-top recipe.

Provided by HokiesMom

Categories     Vegetable

Time 25m

Yield 4 zucchini shells, 4 serving(s)

Number Of Ingredients 9

4 medium zucchini
1 lb lean ground beef
1/2 cup sweet onion, chopped
1 egg
3/4 cup marinara sauce
1/4 cup seasoned bread crumbs
salt and pepper (to taste and dietary needs)
1 cup monterey jack cheese, shredded, divided
1 cup marinara sauce, for serving

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
  • Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
  • Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
  • Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
  • Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
  • Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
  • Serve with warmed up marinara sauce for each serving for dipping.

BEEF STUFFED ZUCCHINI BOATS



Beef Stuffed Zucchini Boats image

Provided by Layla

Time 35m

Number Of Ingredients 10

6-8 medium zucchini (or 12 small)
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion (chopped)
2 cloves garlic (minced)
1 cup marinara sauce
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat shredded cheddar or mozzarella cheese

Steps:

  • Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
  • Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
  • Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

CHEESY BEEF-STUFFED ZUCCHINI



Cheesy Beef-Stuffed Zucchini image

This is very close to what momma use to make. I've just guessed at the ingredients and the amounts. Taste pretty darn good!

Provided by By The Lake

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 large zucchini
2 tablespoons butter
1 medium onion, diced
2 large carrots, diced
1 small zucchini, diced
2 garlic cloves, minced
1 lb ground chuck
1 cup rice
1/2 teaspoon salt
3/4 lb Velveeta cheese, cubed
1/2 cup half-and-half
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup toasted breadcrumb

Steps:

  • Cut the large zucchini into halves; scoop out center seeds and discard. Place in large casserole dish and cover with salted water and saran wrap. Cook in microwave for approximately 20 minutes or until fork tender.
  • During this process, cook the rice.
  • Melt butter in a large saucepan; sauté onion, carrots, zucchini, and garlic. Remove to bowl and keep warm.
  • Fry the chuck in same saucepan; rinse and drain. Return to pan. Mix in the rice, vegetable mixture, velveeta cheese, mushroom soup, and half and half into the beef. If more half and half is needed, add to make a gooey mixture. Add salt and red pepper flakes to taste.
  • Drain zucchini halves and pat dry with a paper towel. Salt the cavity.
  • Spray casserole with cooking spray that held cooking zucchini. Lay zucchini into the casserole dish; spoon mixture into zucchini boats; if you have leftover mix, dump on top. Put bread crumbs on top.
  • Bake 400 degrees until golden brown.

Nutrition Facts : Calories 618.9, Fat 35.1, SaturatedFat 18, Cholesterol 114.6, Sodium 1706.5, Carbohydrate 47.1, Fiber 3, Sugar 10.7, Protein 28.5

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