

Stuffed Zucchini with Italian flair and healthy too
This is such a great seasonal treat that’s healthy, filling and budget friendly!
Use yellow or green zucchini, but for best results use medium sized zucchini.
If they are too large, though the seeds are removed, the flesh becomes pithy and not as tasty. Medium are just right
Healthy STUFFED ZUCCHINI
Ingredients:
4 medium sized zucchini squash
1/2 lb. hamburger
1 med. onion, chopped
1 Tbl. minced garlic
1 green pepper, finely chopped
1 – 16oz. can or
2 cups fresh chopped tomatoes
1 Tbl chopped parsley
1 tsp. basil
1 Tbl. Italian seasoning
1 Tbl Worcestershire sauce
1 tsp. oregano
1/2 tsp Montreal steak seasoning
2 tsp. beef bouillon
2 tsp. balsamic vinegar
Splash of hot sauce
1 cup cooked brown or white rice, barley *leave out for gluten free if needed
2 cups grated cheese divided (1 cup for hamburger mixture, 1 cup for topping; cheddar, mozzarella or combination)
1/4 cup grated fresh Parmesan cheese
1 bottle, 28-32 oz., marinara sauce
1/4 cup water – rinse bottle out after emptying marinara sauce and put into cake pan with marinara sauce
& Directions:
Add together in a large fry pan. Brown the meat and cook until the vegetables are tender and drain:
Preheat oven to 350 degrees. Prepare a cake pan by lining with foil. Cut in half 4 medium zucchini’s and scoop out seeds.
Combine the cooked and drained hamburger mixture in a large bowl with: tomatoes, parsley, basil, Italian seasoning, Worcestershire sauce, oregano, Montreal seasoning, bouillon, balsamic vinegar, hot sauce, rice/barley, 1 cup grated cheese and Parmesan cheese.
Pour about 3/4 – 1 cups of the marinara sauce in the bottom of the pan.Fill with the hamburger mixture dividing between 4 zucchini, mounding meat mixture on top if needed.
Cover the stuffed zucchini, along with rinsed liquid from bottle using the 1/4 cup water over the top of the stuffed zucchini.
Cover with foil and bake for 45-60 minutes or until the zucchini are tender (but not mushy) when poked with a fork.
Take off foil, sprinkle on extra cheese on top and put back into the oven to bake until cheese is melted.
Serve.Recipe by Carrie Groneman,
Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.
I’m not that keen on stuffed peppers, but these? I could dig right in! Thanks for sharing at Simple Supper Tuesday.
Looks so delicious!
I love zucchini and this looks great. Need to make it.
Have a great week,
Bev
These stuffed zucchini look delicious!
This looks so good! I am always looking for zucchini recipes around this time. We have a TON right now from our garden!
This recipe looks amazing! What a great idea for a pasta substitute! I just pinned this one and I am featuring your recipe on Great Idea Thursday’s! I can’t wait to try it 🙂 Krista @ A Handful of Everything
Carrie,
I love all the seasonings in the stuffed zucchini. I am sure it taste great. Thanks for sharing!
Blessings,
Diane Roark
Yay for zucchini recipes, keep them coming! I am always on the look out for ways to use up my zucchini. There comes a point in the season when I am peering out the window looking for a friend, neighbor, a stranger, anyone really, to walk by the house. I have my bag filled with zucchini all ready and waiting. Pity the poor unfortunate soul who happens to walk by. Can you see me running wildly out the door, zucchini flying in every direction, screaming like a wild woman “zucchini, wait, stop, I have zucchini”. It scares the living daylights out of my neighbors. During the month of August I have actually seen people sneaking past the house, looking in all directions as if they are ready to run at the slightest provocation. So you see zucchini recipes will actually be saving not only me, but the surrounding county as well. I and my neighbors thank you.
Blessings,
Shari