Ground Beef Stuffed Zucchini (Italian Style)
User Reviews
5
Ground Beef Stuffed Zucchini (Italian Style)
Description
Ground Beef Stuffed Zucchini (Italian Style) uses medium zucchinis hollowed to create edible bowls for a seasoned beef and marinara filling. The filling is sautéed with garlic and onion, then simmered with Italian seasoning and balsamic vinegar to enhance depth and brightness. Once assembled, the zucchini boats are topped with shredded mozzarella cheese before baking, resulting in a warm, bubbling dish where the tender zucchini contrasts with the rich meat mixture and melted cheese.
The method involves browning the beef first for texture, then softening aromatics and blending them with marinara to infuse the meat with savory flavors. Baking melds the ingredients and softens the zucchini without becoming mushy. The dish can be served as a main course or alongside salad or bread for a complete meal experience.
Ingredients
- 6 medium zucchini Medium is about 8 inches long, this recipe works for 6-7 fresh zucchini.
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons garlic about 2 cloves, minced
- 1/4 medium sweet onion diced small
- 2 cups marinara sauce Or your favorite red tomato sauce.
- 1 tablespoon Italian seasoning
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 375. Spray two 9 x 13 baking pans generously with oil.
- Cut the zucchini in half longwise. With a large spoon, scoop out the seeds from the zucchini to make the zucchini shells. Place zucchini halves in the baking pans, lining them up in a row.
- Put oil in a large skillet over medium high heat. Add the ground beef and cook until it is brown with no pink breaking the meat up with the spatula as you go, about 3-5 minutes. Drain any excess oil from the meat.
- Add the garlic and onion to the meat, and soften it for about a 2-3 minutes until fragrant.
- To the meat mixture in the pan add the marinara sauce, Italian seasoning, balsamic vinegar, salt and pepper. Bring everything to a gentle boil, then turn down the heat to medium and simmer for 2-3 minutes or until the sauce soaks into the meat mixture and thickens.
- Portion the meat mixture evenly into the zucchini. Top with mozzarella cheese, then place the pans in the oven.
- Bake for 20-25 minutes or until the zucchini is soft when pricked with a fork, and the cheese is fully melted. Then enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 412mg | 17% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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