Rating: 4 stars
138 Ratings
  • 5 star values: 55
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3

A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.

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  • Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.

  • In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

Nutrition Facts

359 calories; protein 21.7g; carbohydrates 22.9g; fat 20.9g; cholesterol 79.6mg; sodium 905.5mg. Full Nutrition
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