1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (459g) Recipe makes 4 servings The following items or measurements are not included below: 1 can roasted red peppers 2 thyme |
||
| Calories 684 | ||
| Calories from Fat 440 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.9g | 75% | |
| Saturated Fat 23.8g | 119% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.8g | ||
| Cholesterol 183mg | 61% | |
| Sodium 1190mg | 49% | |
| Potassium 1264mg | 36% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 5.0g | ||
| Protein 42.5g | 85% | |
Drop Dead Delicious Stuffed Zucchini
SERVES 4
Ingredients
- 4 medium zucchini
- 1 medium onion, minced
- 1 can roasted red pepper, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic
- 1 egg, beaten
- 2 thyme, sprigs
- 1/4-1/2 teaspoon oregano
- salt and pepper
- 3/4 lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)
- 2 tablespoons olive oil
- 8 slices cheese (any kind really, we use gouda or gruyere, though this really is a matter of personal preference)
Directions
1
Wash zucchini, and put in a pot of cold water (do not remove ends).2
Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.3
Meanwhile, heat olive oil in a fairly large skillet.4
Sautee garlic first, then add onions, green pepper, thyme, and oregano.5
When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.6
Drain off any exess grease.7
Set aside to cool slightly.8
When the zucchini have cooked through, remove from water, and allow to cool enough to handle.9
Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.10
"Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.11
Fill the zucchini boats with the mixture, and top each with a slice of cheese.12
Bake in a 375º oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.13
Serve hot.14
Note:If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Kristi Ann
On Jul 1, 2009
This was awesome! My husband loved it and he doesn't normally go for anything with zucchini!! I added a bit of water in the bottom of the glass pan to prevent burning and sticking. I used ground turkey breast and skipped the chopped zucchini in the filling since my husband says it 's "slimy" and added an egg, I also only did 1/2 the onion and a full green pepper, added fresh mushrooms, and a jalapeno with the seeds removed. Topped with pepper jack cheese (and shredded some into the filling as well)... So good!
From: Chrisssssssa
On Jan 16, 2009
Loved it. And I made it for my dad, who's rather fussy - and he liked it too. Very easy to make. I changed a couple of things only because I didn't have all the ingredients. So instead of putting in red or green pepper, I diced some raw carrots and one small tomato, and added them with the onions and orgegano. I added fresh parsley, fresh rosemary, a touch of cinamon and giner, and didn't add the egg. And topped it with mozarella cheese, then put some oregano on top. I didn't cook it in the oven, just browned it in the broiler, as I'd let the zucchini boil about 5 minutes more than required. It looked like the photo. Oh, and I don't think the photo mentions that you can put a bit of water in the glass pan before you place the zucchini in it. Anyway, THANKS for posting this recipe. It was grrreat.
From: KITTENCAL
On Jul 24, 2004
Absolutely wonderful!! This was so delicious...I made mine with ground beef mixed with ground pork, and used store-bought roasted peppers, and also, I used way more fresh garlic than called for, (about 1 heaping tablespoon!) and added about 2 Tbsp grated Parmesan cheese to the hamberger/pork mixture for an extra kick!...otherwise made as directed. I baked hem tented with foil for about 35 minutes, uncovered them and put under the broiler for a couple of minutes. These were to die for, thanks so much Canary Girl for sharing such a wonderful recipe, I will make this again!...kittencal
From: HeatherFeather
On Nov 12, 2002
I thought these were amazing! Delicious and impressive looking. I used ground beef and can't wait to try it with other meats as well. I used one small jar of chopped roasted peppers, drained,and thought it was the just right amount (about 1/2 cup). The flavors all blended very nicely. Be sure to add enough salt and pepper - I was pretty lighthanded with the seasonings and next time with be more generous, but that is no fault of the recipe. I will definitely make this one for guests if I know they are zucchini fans. Great recipe!
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