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Beef-Stuffed Zucchini Recipe
|Ground beef||1⁄4 Pound|
|Onion||1 Tablespoon, chopped|
|Green pepper||1 Tablespoon, minced|
|Tomato sauce||3 Tablespoon|
|Parmesan cheese||2 Tablespoon, divided|
|Garlic powder||1 Dash|
Serving size: Complete recipe
Calories 515 Calories from Fat 342
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 16 g80.1%
Trans Fat 0 g
Cholesterol 100.4 mg
Sodium 705.5 mg29.4%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3.1 g12.6%
Sugars 6.7 g
Protein 33 g65.6%
Vitamin A 15.3% Vitamin C 81.5%
Calcium 39.3% Iron 12.8%
*Based on a 2000 Calorie diet
Scoop out pulp, leaving a 1/4-inch shell.
Chop pulp, and set aside.
Place ground beef, onion, and green pepper in a small casserole.
Cover and microwave at HIGH for 1 to 2 minutes, stirring once, until beef is browned.
Add zucchini pulp, tomato sauce, 1 tablespoon Parmesan cheese, garlic powder, and salt to ground beef mixture.
Place half of beef mixture in each zucchini shell, sprinkle top of mixture with remaining 1 tablespoon Parmesan cheese.
Place stuffed zucchini on a microwave roasting rack, cover tightly with heavy-duty plastic wrap.
Microwave at HIGH for 1 1/2 minutes.
Give dish a half-turn, and microwave at HIGH for 1 1/2 to 3 1/2 minutes or until filling is set and zucchini is fork-tender.