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Stuffed Zucchini

 
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218

Halved zucchini stuffed with a savory meat filling, topped with melted cheese.

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

3 medium zucchini
med-lg., or summer squash, halved lengthwise, ends trimmed and chopped, reserved; remove seeds and discard
Filling
1 pound ground beef, lean
2 tablespoons vegetable oil
¾ cup onions
chopped
1 large garlic cloves
minced
*
½ cup long grain rice
cooked
*
½ cup tomatoes
diced, fresh or canned (drained)
¼ cup italian parsley
fresh, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
*
¼ teaspoon seasoning mix
Emeril's BAM or your preferred
*
1 x eggs
beaten
*
cup seasoned dry bread crumbs
1 tablespoon Parmesan cheese
cup cheddar cheese
shredded, or Mexican blend cheese
Topping
15 ounces marinara sauce
or canned tomato sauce
½ cup tomatoes
diced, fresh or canned (drained)
2 tablespoons Parmesan cheese
cup cheddar cheese
shredded, or Mexican blend cheese
2 teaspoons italian parsley
fresh, chopped

Directions

Preheat oven to 350?.

Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.

Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.

In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.

In same skillet, heat oil and add the chopped onion; season with a little kosher salt. Sauté for 5 minutes or until translucent and softened; add minced garlic and sauté for 30 seconds (don’t let burn). Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; sauté briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning. Add back in the browned ground beef; combine. Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.

Fill zucchini halves with the meat mixture. Place in the prepared casserole dish. Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the ½ cup diced tomatoes.

Bake the zucchini, covered with foil, in a preheated 350? oven for 25 minutes. Remove foil and sprinkle with grated Parmesan and shredded Cheddar. Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling. Sprinkle tops with chopped fresh parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 33650% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 681mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 53g
Vitamin A 21% Vitamin C 45%
Calcium 18% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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