Italian Stuffed Zucchini Recipe
Ingredients
| Zucchini | 6 Medium | |
| Lean ground beef | 1⁄2 Pound | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Minced green pepper | 1⁄2 Cup (8 tbs) | |
| Minced oregano/2 teaspoons dried whole oregano | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Vegetable oil | 1 Tablespoon | |
| Canned tomato soup | 10 3⁄4 Ounce, undiluted and divided | |
| Grated parmesan cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 224 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 40 mg13.3%
Sodium 498 mg20.7%
Total Carbohydrates 12 g4%
Dietary Fiber 2.7 g10.7%
Sugars 6.1 g
Protein 18 g37%
Vitamin A 11.7% Vitamin C 73.7%
Calcium 26.7% Iron 10.1%
*Based on a 2000 Calorie diet
Directions
Scoop out pulp, leaving a 1/4 -inch shell.
Chop pulp, and set aside.
Saute next 5 ingredients in oil until meat is browned and vegetables are tender.
Stir in zucchini pulp, 1/4 cup tomato soup, and 1/2 cup cheese.
Place zucchini shells in two 13- x 9- x 2-inch baking dishes.
Spoon meat mixture into shells; pour remaining soup over zucchini.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° for 30 minutes or until zucchini is tender.
Uncover and bake an additional 5 minutes.
Chef
