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Stuffed Zucchini Recipe

Looking for an easy Stuffed Zucchini recipe? Learn how to make Stuffed Zucchini using healthy ingredients.


Submitted by tanyrs

Makes 20 servings



Zucchini stuffed with meat balls & baked with tomato vegetable sauce

Recipe Ingredients for Stuffed Zucchini

6 serving Yellow Wax Beans
3 large Squash, Summer, Zucchini, Includes Skin
10 medium Carrots
15 stalk, large (11"-12" long) Celery
5 cup, pieces or slices Mushrooms
12 cup Old World Style Traditional Jar
30 oz Organic Tomato Sauce
20 tbsp Tomato Paste
36 oz Laura's 96% Lean Ground Round

Recipe Directions for Stuffed Zucchini

  1. Please note: Ingredients are approximate and this recipe make a rather large amount but freezes well - make sure the zucchini is completely covered with sauce to avoid freezer burn.

  2. Recipe can easily be reduced - a good rule of thumb is: if the sauce is very thick (almost stew like) it should be fine.

  3. Prep:

  4. This is best done with very large zucchini (usually found a farmers markets or home grown).

  5. Slice zucchini in rounds approximately 1.5 ? 2 inches thick.

  6. With a metal spoon dig out the seeds and centre of the zucchini, being careful to leave the bottom intact (this will act as a base so that they can be easily served). Keep the scooped out zucchini seeds/flesh.

  7. Puree the retained zucchini seeds & flesh.

  8. Thinly slice yellow beans, and mushrooms.

  9. Chop or shred carrots & celery (onion can also be added). An electric shredder/slicer works great.

  10. Sauce:

  11. In large pot add ragu, tomato sauce & paste, mushrooms, celery, carrots and beans. Mix well.

  12. Sauce can be pre-cooked if desired but is unnecessary. Sauce should be very thick ? it will thin out when cooked with the zucchini.

  13. Meat Balls:

  14. Mix ground beef with a portion of the pureed zucchini. Do not add all at once as you likely will not require all of the puree. Add just enough puree to moisten the hamburger and smooth the texture of the meat. Add desired herbs/spices to the meat for flavor.

  15. Assembly:

  16. Lay the zucchini slices in a 9X12 inch baking dish. The dish should have sufficiently high sides to ensure it does not boil over. Depending on the diameter of the zucchini you may need 2-4 baking dishes.

  17. Fill the zucchini with the meat mixture.

  18. Cover the stuffed zucchini with the sauce, being careful not to add too much to avoid boiling over.

  19. Cover the tray with aluminum foil.

  20. Bake at 350 for 1.5-2 hours (zucchini should be tender and meat should be cooked through).

  21. It is advisable to lay a cookie sheet under the baking dishes to catch any overflow.

  22. Note: Any leftover zucchini pure can be used to make zucchini bread.

  23. Note: Any leftover meat mixture can be used to make meatballs.

Categories

Vegetables, Main Dish, Bake, Gluten-Free

Nutrition Facts
Serving Size 383.8g
Amount Per Serving
Calories
206
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
917mg
38%
Potassium
486mg
14%
Total Carbohydrates
25.5g
9%
Dietary Fiber
6.6g
26%
Sugars
14.7g
Protein
16.1g
Vitamin A 124% Vitamin C 37%
Calcium 6% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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