Ingredients for Beef Stuffed Zucchini
- 2 medium zucchini
- 1 pound lean ground beef
- 1/2 cup chopped sweet onion
- 1 large egg, beaten
- 1 (15 ounce) can marinara sauce
- 1/2 cup seasoned bread crumbs
- salt and pepper, to taste
- 1 cup shredded mozzarella cheese (divided)
- 1 tablespoon olive oil (optional)
- fresh parsley, for garnish (optional)
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How to Make Beef Stuffed Zucchini
- Preheat your microwave and set a large skillet over medium heat.
- Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each so they sit flat.
- Using a spoon, scoop out the pulp, leaving a 1/4-inch shell. Finely chop the scooped-out zucchini pulp and set aside.
- Place zucchini shells in an ungreased 13x9 inch microwave-safe dish.
- Microwave on high for 3 minutes, then flip and microwave for another 2 minutes, or until slightly softened but still firm. Remove and set aside.
- (If using) Add olive oil to the skillet. Add chopped onion and cook for 2-3 minutes until softened.
- Add ground beef to the skillet; cook, breaking it up with a spoon, until no longer pink (about 5-7 minutes).
- Drain off any excess grease from the skillet.
- Stir in the chopped zucchini pulp, beaten egg, marinara sauce, bread crumbs, salt, and pepper.
- Spoon about 1/4 cup of the beef mixture into each zucchini shell.
- Sprinkle 1/2 cup of the mozzarella cheese evenly over the stuffed zucchini.
- Microwave, uncovered, on high for 4-5 minutes.
- Sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Microwave for another 3-4 minutes, or until the filling is heated through and the cheese is melted and bubbly (internal temperature should reach 160°F).
- Let stand for a few minutes before serving. Serve with extra marinara sauce for dipping (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
65g
Fat
57g
Carbs
9g
