Recipe by Patty Q.
"Zucchini stuffed with a creamy meat filling is a wonderful variation from the Italian sauce, specially when you can find (or grow) big zucchinis in season."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thick zucchinis, ends trimmed
ground nutmeg, or to taste
salt to taste
grated Parmesan cheese, divided
This was delicious, and less trouble to prepare than I had feared. Next time I might increase it to three zucchinis, because there was way too much filling to fit in two. I guess it didn't matter that it overflowed, though. I'm wondering if I could use sour cream or plain yogurt instead of milk for a more stroganoff-like taste. Mushrooms would be a tasty addition too. I'll try that the next time I find zucchini (it isn't easy to come by in Taiwan where I live).
Very yummy, but I am not sure if I made the sauce right, it was more like a paste. I went ahead and finished and it tasted very good. Even my daughter, who is a very picky eater liked it. Thanks
I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all loved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead.
I was a little unsure about the recipe to begin with but was pleasantly surprised. My family really enjoyed it. I miss read the instructions and took the skin completely off instead of just scooping out some of the zucchini. I just turned it into a casserole with bread crumbs and cheese on top. Worked perfectly.
I live in Japan and since you wrote the temperature of the oven in Celsius it was much easy for me. I thought it was going to be complicated but it was not: easy, fast and yummy. I had all the ingredients! Couldn't believe it! Thanks !
Just made this recipe, and my Grandmother loved it. I liked it a lot too, but it wasn't my absolute favorite. Really I may just not be a big nutmeg fan, but it was still good. Not a whole lot of work, actually fairly easy, but it does make quite a few dishes :). Overall a solid four stars.
Was a little skeptical of this recipe at first with the nutmeg because my husband can be very picky about his food. I LOVED it and my husband did too. My 4 year old loved the filling, but is not very fond of zucchini. Quick and easy meal. Will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Meat-Stuffed Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 358
** Calories from Fat: 203
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.
Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.
This amazing "spaghetti" and meatballs dinner is completely gluten-free.