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Beef & Cheese Stuffed Zucchini Recipe
|Squash zucchini||3 Medium|
|Lean ground beef||3⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Processed cheese||5 Ounce, pasteurized (With Smoke Flavor, One Jar)|
|Chopped pimiento||1 Tablespoon|
|Thyme leaves||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1420 Calories from Fat 651
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 37.3 g186.6%
Trans Fat 0 g
Cholesterol 535.9 mg178.6%
Sodium 3225.5 mg134.4%
Total Carbohydrates 64 g21.4%
Dietary Fiber 8.7 g34.8%
Sugars 14.6 g
Protein 124 g248.8%
Vitamin A 61.8% Vitamin C 181.6%
Calcium 141.9% Iron 72.4%
*Based on a 2000 Calorie diet
Scoop out seeds and pulp.
Place zucchini and water in a 12x8x2 inch glass baking dish.
Cover with plastic wrap.
Microwave 7 to 10 minutes or until soft.
Give dish a 1/2 turn twice during cooking.
Drain and set aside in baking dish.
Crumble meat in a 1 1/2 qt.glass casserole dish.
Cover and microwave 5 to 7 minutes.
Stir once during cooking.
Drain and crumble meat.
Add cheese, pimiento and thyme.
Microwave 1 minute [ROASTS, 2 minutes.] Stir until cheese melts.
Stir in egg and bread cubes.
Spoon meat mixture into zucchini shells.
Sprinkle with Parmesan cheese.
Microwave 4 to 6 minutes [ROASTS, 6 to 8 minutes.] or until piping hot.
Give dish a 1/2 turn during cooking.