Recipe Detail

Beefy Stuffed Zucchini

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Number of Servings:


  1. 3 - zucchini, sliced in half lengthwise
  2. 2 teaspoons - canola oil
  3. 1/2 pounds - lean ground beef
  4. 1/2 cups - chopped onion
  5. 1/2 cups - chopped red bell pepper
  6. 1 tablespoons - grated Parmesan cheese
  7. 1/2 teaspoons - dried basil
  8. 1/2 teaspoons - dried oregano
  9. 1/4 teaspoons - black pepper
  10. 1/2 cups - no-salt-added tomato sauce
  11. 1/4 cups - shredded reduced-fat mozzarella cheese


Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. With a spoon, scoop center meat out of zucchini halves; set aside shells and chop zucchini meat finely.

In a medium-sized skillet, heat oil over medium-high heat and saute ground beef, onion, and red bell pepper for 6-8 minutes, or until beef is no longer pink. Stir in chopped zucchini, Parmesan cheese, basil, oregano, black pepper, and 1/3 cup tomato sauce, and cook for 3-5 minutes, or until tender.

Stuff zucchini shells evenly with meat mixture, spoon remaining tomato sauce evenly over zucchini, and place on baking sheet. Cover with foil and bake for 30 minutes.

Remove foil and top evenly with mozzarella cheese. Bake 5-10 minutes more, or until zucchini are tender and cheese is melted.


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