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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (509g) Recipe makes 4 servings The following items or measurements are not included below: 2 thyme |
||
| Calories 693 | ||
| Calories from Fat 441 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.0g | 75% | |
| Saturated Fat 23.8g | 119% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.8g | ||
| Cholesterol 183mg | 61% | |
| Sodium 1869mg | 77% | |
| Potassium 1337mg | 38% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 5.0g | ||
| Protein 42.9g | 85% | |
Drop Dead Delicious Stuffed Zucchini
SERVES 4
Ingredients
- 4 medium zucchini
- 1 medium onion, minced
- 1 (7 ounce) can roasted red peppers, chopped
- 1/2 green pepper, chopped
- 2 garlic cloves
- 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
Saute 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 excess 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 375ºF 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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Davie Crockett's Ground Beef Wrap-Ups
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: 892742
On Sep 22, 2009
"Drop Dead" is right! 684 calories with 440 grams fat! No wonder we're all overweight. There must be a lower fat recipe for this somewhere!
From: Chef #1355766
On Aug 18, 2009
I followed this recipe to a T. It turned out dry and kinda tasteless. I don't understand all the rave reviews. If I make it again I would put some broth in the bottom of the pan and cover it with foil to make it more tender. Maybe I didn't cook the zucchini enough in water but they were in the pot for way more than 15 minutes. It took me an hour to prepare...I had to refridgerate it for 2 hours before I baked it because I made it earlier in the day. Maybe that was the problem. I sprinkled it with parmesan cheese then covered with colby/jack.
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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