Stuffed Zucchini Recipe

A tasty vegetable is stuffed with a ton of goodies in this Stuffed Zucchini recipe.

Diane Hawkes
May/June 2011
Stuffed Zucchini
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Try Stuffed Zucchini with bread crumbs tonight, and prepare it without the bread next time around.
Lori Dunn
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Here's a healthy vegetable recipe that can easily stand alone as a one-dish meal. Try this Stuffed Zucchini recipe tonight, and thank us tomorrow.

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Stuffed Zucchini

1 zucchini, 12 to 18 inches
1⁄2 to 1 pound ground beef or meatloaf mix (equal amounts beef, pork and veal)
1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
3 to 4 eggs
1 box stuffing mix
Black pepper or crushed red pepper to taste
Grated or sliced mozzarella cheese

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place, hollow side up, in prepared dish.

In large bowl, combine remaining ingredients, except cheese. Spoon into zucchini hollows. Add water around zucchini to 1-inch depth.

Cover dish with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil, and top each zucchini hollow with cheese. Bake for an additional 10 minutes, or until cheese is melted.

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