Recipe by Myriam Cabello
"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."
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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
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