Did your garden over-produce zucchini? Here is a great recipe to use up the zucchini and not get bored.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.

  • Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.

  • Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts

558 calories; protein 41.9g 84% DV; carbohydrates 28.6g 9% DV; fat 31.2g 48% DV; cholesterol 166.5mg 56% DV; sodium 897.1mg 36% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/04/2013
This was very good and most of my family enjoyed it. I used half the amount of cheese and breadcrumbs to reduce calories and carbs and it still had plenty of flavor. Next time I plan on using extra lean ground beef because fat from the meat collected in the zucchini making it a little greasy. Read More
(14)

Most helpful critical review

Rating: 1 stars
08/17/2016
There is no way the ground beef was going to be cooked through in 35 minutes. Taste was not that great either. Too much Italian seasoning. Won't make again. Read More
(1)
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/04/2013
This was very good and most of my family enjoyed it. I used half the amount of cheese and breadcrumbs to reduce calories and carbs and it still had plenty of flavor. Next time I plan on using extra lean ground beef because fat from the meat collected in the zucchini making it a little greasy. Read More
(14)
Rating: 4 stars
03/01/2013
I don't eat meat but made this for my Dad who gave it a very enthusiastic 8 out of 10. He said it was very moist - and that was using 4% fat hamburg which is usually very dry. I mostly followed the recipe but used a jarred tomato sauce instead of soup and water. I think that was a much richer more flavorful choice. I also added parmesan and seasonings to my bread crumbs and a pinch of salt and pepper to the dish. FYI I scaled this down to 5oz of hamburg for a serving for one but it actually made quite a bit and would have served 2. (The photo shows just half the amount it made.) So keep in mind this recipe makes a lot!!! Ok onto the presentation. Please see my photo. I don't know how to say this delicately but the entree looks like...uh...a natural bodily function that a person would not want on their plate. It's fine for family with a sense of humor but I would not serve this to guests. Jokes aside enough said. Anyway since I don't eat meat I took the rest of the zucchini filling then added it to the carved out insides of a summer squash added tomatoes cheese spices (whatever you want) and made myself an entree and my Dad a side dish (again see photo). I put the veggies in the oven for just the last 15 minutes added some boiled red potatoes and voila. An easy delicious colorful healthy dinner that was pretty easy to make. I will make this again. Read More
(12)
Rating: 5 stars
06/04/2014
We loved this recipe! I used Everglades Seasoning instead of Italian seasoning. Next time I plan to use pasta sauce though as the tomato soup was too bland. Special thanx to juliebazin for her review; the part about the grease collecting in the zucchini. Armed with this info I baked mine a bit differently: I poked a few holes in the bottom of the zucchini with a toothpick and baked them on cooling racks on a baking sheet. There was no grease collected in the zucchini at all! Read More
(10)
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Rating: 4 stars
10/14/2013
Wow! A vegetable fall recipe that my kids will eat! I couldn't get my hand on extra-large zucchini so I used regular-grocery sized (about 5 and used ALL the insides for the filling). Changes I made: 1 large sweet yellow onion diced fine 1 full-sized jar marinara - instead of the tomato soup/water 1 lb. ground beef - instead of 1.5 lbs. 4 cloves garlic minced - instead of garlic powder 1.5 tbsp. Italian seasoning This made way too much for four servings! I stuffed the 10 zucchini halves for dinner one night and put the rest in a loaf pan for "meatloaf" (cooked the loaf at 350 for 50 minutes then 5 more for the cheese). Delicious leftovers and the whole family loves it - little do they know how many vegetables are in it!!! Read More
(6)
Rating: 5 stars
02/22/2013
I loved this! And even my husband who barely eats any veggies actually ate all of it! It was very simple with a great taste. Read More
(4)
Rating: 5 stars
07/16/2014
Love it!!!! We make these all the time. Read More
(1)
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Rating: 5 stars
09/15/2014
So yummy! Even my teenagers liked it. I substituted tomato bisque soup for the regular tomato soup. My suggestion would be to eliminate the water for more of a meatloaf texture. I would like to add mushrooms to it the next time! Read More
(1)
Rating: 1 stars
08/17/2016
There is no way the ground beef was going to be cooked through in 35 minutes. Taste was not that great either. Too much Italian seasoning. Won't make again. Read More
(1)
Rating: 4 stars
08/04/2016
I just got thru eating this great tasting stuffed zucchini loved it and so easy to make. Read More