Italian Stuffed Zucchini

Oxmoor House
4 servings (serving size: 2 shells)


+ Add To Shopping List
4 medium zucchini (about 1 1/2 pounds)
1 teaspoon olive oil
3/4 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1/2 pound ground round
3 large plum tomatoes, chopped (about 1 1/3 cups)
1/4 teaspoon salt
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 cup fine, dry breadcrumbs
1 large egg white
Cooking spray
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
1/4 cup (1 ounce) freshly grated
Parmesan cheese


Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Finely chop pulp; set pulp aside.

Steam zucchini shells, covered, 4 to 5 minutes or until crisp-tender. Place on paper towels to drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; cook 3 minutes, stirring constantly, until tender. Add beef, and cook 5 minutes, stirring to crumble. Drain; set aside, and keep warm.

Add reserved zucchini pulp, tomato, and salt to skillet; cook over medium heat 15 minutes, stirring frequently. (Mixture will be dry.) Remove from heat; stir in beef mixture, basil, and oregano. Let cool slightly.

Add breadcrumbs and egg white to beef mixture; stir well.

Preheat oven to 375°.

Divide beef mixture evenly among shells (about 1/3 cup per shell). Place stuffed shells in an 11- x 7-inch baking dish coated with cooking spray. Pour pasta sauce over shells. Bake at 375° for 20 minutes or until bubbly. Remove from oven; sprinkle with cheese.

Created date

March 2010

Nutritional Information

Calories 312
Fat 8.2 g
Satfat 2.3 g
Protein 23.0 g
Carbohydrate 36.9 g
Cholesterol 36 mg
Iron 4.6 mg
Sodium 998 mg
Caloriesfromfat 24 %
Fiber 5.8 g
Calcium 303 mg