Ingredients for Baked Stuffed Zucchini
- 2 large zucchini (about 1 pound each)
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup catsup
- 1/2 cup Italian breadcrumbs
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 large egg
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How to Make Baked Stuffed Zucchini
- Preheat oven to 400°F (200°C).
- Wash two large zucchini (about 1 pound each). Cut them in half lengthwise.
- Using a spoon, scoop out the seeds and pulp from each zucchini half, leaving about a 1/4-inch border. Reserve the scooped-out zucchini for another use (optional).
- Prick the inside of each zucchini half several times with a fork.
- In a large mixing bowl, combine the stuffing ingredients (see below) and mix thoroughly.
- Spoon the stuffing mixture evenly into each zucchini half, packing it firmly.
- Place the stuffed zucchini halves cut-side up in a baking dish.
- Lightly spray aluminum foil with cooking spray and loosely wrap the zucchini boats.
- Bake for 1 hour and 15 minutes to 2 hours, or until the zucchini is tender and the stuffing is heated through. Baking time will depend on the size of your zucchini.
- Remove from oven and let rest for 5-10 minutes before serving.
- Serve hot with your favorite ketchup, marinara sauce, or a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
16g
Fat
27g
Carbs
3g
