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Juicy Baked Stuffed Zucchini Recipe
Gretel Shaw
I've been craving these stuffed zucchinis for weeks and I finally gave in. The recipe is so easy and doesn't need a lot of ingredients. Below is the must-try recipe.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Egyptian
Servings
3
people
Calories
464
kcal
Ingredients
US Customary
Metric
1x
2x
3x
3
medium
zucchini
½
pound
ground pork (minced pork)
1
medium
yellow onion
-
chopped
1
medium
jalapeño pepper
-
seeded and finely chopped
2
cloves
garlic
-
chopped
1
pinch
salt
1
pinch
ground black pepper
3
tablespoons
olive oil
½
cup
cheddar cheese
6
tablespoons
tomato paste
Instructions
Wash zucchinis, put them in a pot of cold water, bring to boil and cook until tender, about 10 to 15 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a skillet on medium-high heat.
Add ground meat and cook until brown; season with salt n pepper to taste. Drain and set aside to cool.
Add the remaining oil and saute garlic in the same skillet, then add onions and jalapeño pepper. Reduce heat to low.
When the zucchini has cooked through, remove it from the water, and allow it to cool enough to handle.
Slice cooled zucchini lengthwise and scoop out the centre, leaving a little veggie flesh.
Add the scooped out zucchini (chopped) to the skillet with garlic and onion. Increase heat.
Add ground meat and cook for a minute.
Remove mixture from heat and set it aside.
Fill zucchini with the mixture and top with a tablespoon of tomato puree and cheese.
Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until light brown.
Remove zucchini from the oven and serve hot.
Nutrition
Calories:
464
kcal
Carbohydrates:
14
g
Protein:
21
g
Fat:
37
g
Saturated Fat:
12
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
19
g
Cholesterol:
73
mg
Sodium:
205
mg
Potassium:
957
mg
Fiber:
3
g
Sugar:
8
g
Vitamin A:
801
IU
Vitamin C:
48
mg
Calcium:
194
mg
Iron:
2
mg
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