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Stuffed zucchini casserole

Stuffed Zucchini

This stuffed zucchini with tomato sauce and mozzarella cheese has chopped jalapenos for spice and onions and bell peppers for added flavor.
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Course: Dinner, Side Dish
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

  • 1 ½ lbs lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 ¼ cups soft bread crumbs
  • 1 large egg, beaten
  • 1 tbsp dried parsley flakes
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • tsp pepper
  • 2 cans (8oz each) tomato sauce, divided
  • 2 medium tomatoes, chopped
  • 4 medium zucchini
  • 2 cups shredded mozzarella cheese

Instructions

  • Using a large bowl, combine ground beef, onion, bell pepper, jalapeno pepper, bread crumbs, beaten egg, parsley flakes, basil, Italian seasoning, salt, pepper, and one can of tomato sauce. Scoop out flesh from halved zucchini and if you want, add the chopped flesh to the meat mixture. Stir in chopped tomatoes.
  • Divide meat mixture evenly into zucchini boats and place them in two greased 9x13 casserole dishes
  • Spoon tomato sauce over each zucchini using the remaining can of tomato sauce
  • bake in a preheated 375 oven for about 45 minutes or until zucchini are tender and meat is cooked through. 10 minutes before finished cooking, add the mozzarella cheese on top.
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