Creamy Meat-Stuffed Zucchini

Creamy Meat-Stuffed Zucchini

7
Myriam Cabello 1

"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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Ingredients

1 h 20 m servings 358 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of water to a boil, and immerse the zucchini in the boiling water. Set heat to medium, and cook the zucchini until they feel slightly soft when pressed with a wooden spoon, about 20 minutes. Drain the zucchini, and set aside to cool.
  2. Heat the vegetable oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the ground beef, and cook and stir the meat, breaking it up as it cooks, until the beef is no longer pink, about 8 minutes. Stir in the paprika, and set the beef mixture aside.
  3. Cut the zucchinis in half lengthwise, and scoop out the flesh with a spoon, leaving a 1/2-inch thick shell. Chop the scooped-out zucchini flesh, and mix into the ground beef mixture.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. In a saucepan over low heat, melt the butter and whisk in the flour until smooth. Pour in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly. Whisk in white pepper, nutmeg, and salt, and stir in half the Parmesan cheese to create a smooth sauce. Mix the white sauce thoroughly with the ground beef mixture. Place the zucchini halves into a baking dish. Fill the zucchini shells with the creamy beef mixture, and sprinkle each with about 1 1/2 tablespoons of the remaining Parmesan cheese.
  6. Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown, about 15 minutes.

Reviews

7

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 mat...

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 w...

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 scoo...

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 i...

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...

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 n...