Stuffed Zucchini
I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.
I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.
- 1 teaspoon salt
- 1 large onion chopped
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1 large green pepper chopped
- 1 large egg beaten
- 2 cups mozzarella cheese shredded
- 1 1/2 cups gound beef lean
- 1 medium jalapeno peppers seeded and chopped
- 1 1/4 cups bread crumbs
- 1 tablespoon dried parsely flakes
- 2 cans tomato sauce 8 oz
- 2 medium tomatoes coarsely chopped
- Carbohydrate 25.4686275340777 g
- Cholesterol 111.203287530676 mg
- Fat 16.9602668122915 g
- Fiber 4.07549799680157 g
- Protein 36.5666206345279 g
- Saturated Fat 8.45395242197058 g
- Serving Size 1 1 Serving (381g)
- Sodium 1135.6982924967 mg
- Sugar 21.3931295372761 g
- Trans Fat 4.60914048293295 g
- Calories 399 calories
Step-by-step
- In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
- Stir in tomatoes.
- Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
- Fill with meat mixture; place in two 13x9 inch baking dishes.
- Spoon remaiing tomato sauce over each.
- Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
- Sprinkle with cheese during last few minutes of baking.
Ground beef anchors the filling mixture, absorbing moisture released by the hollowed zucchini shells during baking. Scoop the squash carefully to maintain a quarter-inch wall thickness, ensuring the structural integrity holds up under heat without collapsing. Dried herbs such as basil and Italian seasoning infuse the lean meat blend effectively when mixed thoroughly before stuffing.
Adjusting Fillings and Binders
Modifying the core components requires attention to moisture levels and binding agents. Bread crumbs absorb excess liquid from the tomatoes and meat, preventing a soggy interior. Swapping the lean ground beef for ground turkey alters the fat content, which can make the filling dry; supplement with a tablespoon of olive oil if substituting poultry. Mozzarella cheese contributes both moisture and stretch, but lower-fat alternatives brown faster and burn easily if applied too early. Adding the cheese during the final few minutes of the 45-minute bake time prevents scorching.
- Bake uncovered at 375 degrees Fahrenheit to allow excess moisture to evaporate.
- Test for doneness by piercing the squash edge with a fork to check for tenderness.
- Drain excess liquid from canned tomato sauce if the mixture appears overly watery before assembly.
