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Beef & Herbs Stuffed Zucchini Recipe
|Zucchini squash||3 Pound (4 3/4 Pound Units)|
|Ground beef/1/2 pound beef and 1/2 pound sausage||1 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Medium, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Fresh bread crumbs||1 Cup (16 tbs) (From French Or Italian Bread)|
|Tomato sauce||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2603 Calories from Fat 1683
% Daily Value*
Total Fat 188 g289.9%
Saturated Fat 58 g290.1%
Trans Fat 0 g
Cholesterol 347.4 mg
Sodium 1703 mg71%
Total Carbohydrates 133 g44.3%
Dietary Fiber 28.7 g114.8%
Sugars 58.4 g
Protein 117 g234.6%
Vitamin A 135.7% Vitamin C 631.1%
Calcium 80.1% Iron 94.7%
*Based on a 2000 Calorie diet
Scoop out pulp; chop.
Saute meat in oil until it loses pink color.
Add garlic, onion, and green pepper; cook 5 minutes.
Remove from heat.
Add squash pulp, parsley, oregano, salt, pepper, crumbs, and 1/4 cup tomato sauce; mix well.
Stuff squash shells with mixture; place in shallow baking dish.
Top with 1 1/2 cups tomato sauce; sprinkle with cheese.
Bake in preheated 350°F oven 40 minutes.