Baked Stuffed Zucchini Recipe

Name: Baked Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium zucchini (2 1/2 lb.); 1 1/2 lb. ground beef; 1 can condensed tomato soup; 1/2 c. bread crumbs; 1 medium onion, chopped fine (1/2 c.); 1 egg, slightly beaten; 1 tsp. leaf oregano, crumbled; 1 tsp. garlic salt; 1/4 tsp. pepper; 1/4 c. grated Parmesan cheese; 1 Tbsp. parsley

Servings: persons

6 medium zucchini (2 1/2 lb.)
1 1/2 lb. ground beef
1 can condensed tomato soup
1/2 c. bread crumbs
1 medium onion, chopped fine (1/2 c.)
1 egg, slightly beaten
1 tsp. leaf oregano, crumbled
1 tsp. garlic salt
1/4 tsp. pepper
1/4 c. grated Parmesan cheese
1 Tbsp. parsley

1
Cut zucchini lengthwise; scoop out seeds and pulp, leaving 1/4-inch shell.
2
Put shells in a large saucepan with boiling salted water to cover.
3
Gently boil for 5 minutes.
4
Drain.
5
Line pan with foil.
6
Combine next 8 ingredients in a small bowl.
7
Mix well.
8
Spoon into shells.
9
Place zucchini on foil.
10
Sprinkle with cheese and seal foil.
11
Cook at 400u00b0 for 1 hour.
12
Garnish with parsley.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium zucchini (2 1/2 lb.), 1 1/2 lb. ground beef, 1 can condensed tomato soup, 1/2 c. bread crumbs, and more.

Yes, Baked Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Zucchini

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