Wondering what to do with all of that fresh-out-of-the-garden zucchini? We’ve got the perfect recipe for you: stuffed zucchini. Few things are savored as much as seasonal fresh vegetables. Plentiful, generally inexpensive and always a good source of nutrients and fiber, fresh vegetables deserved to be enjoyed until the last vine wilts.
Serves 8 as a side dish or 4 as a main course. You can also make these ahead of time and freeze them; just add 10 minutes to the baking time for frozen, stuffed zucchini.
- 4 medium zucchini, split in half, lengthwise
- 8 oz. lean ground beef or soy crumbles
- 1 c. prepared pasta sauce
- 1 T. minced garlic
- 1 T. fresh basil, chopped or 1 tsp. dried
- 1/2 c. shredded mozzarella (reduced-fat works well)
- 2 T. Parmesan cheese (optional)
Heat oven to 350 degrees. Remove inside of pulp of zucchini with a spoon, leaving 1/4 inch of shell. Chop pulp finely. Brown and drain ground beef. Add chopped zucchini pulp, pasta sauce, garlic and basil to ground beef, stirring to blend. Spoon mixture into zucchini halves, dividing mixture evenly. Top with cheese. Place on foil or in a baking dish. Bake for 30 minutes.
Nutritional Information Per Serving: Calories: 156; Fat: 6g; Protein: 9g; Carbohydrates: 5g; Sodium: 268mg; Fiber: 1g.