Cheesy Beef Stuffed Zucchini Recipes

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

BEEF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.

CHEESY GROUND BEEF & ZUCCHINI STUFFED PEPPERS

Steps:

• Heat grill to medium-high heat.
• Brown meat in skillet; drain. Meanwhile, bring water to boil in large saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min.
• Drain meat. Add to rice with zucchini and 1 cup each pasta sauce and cheese.
• Place 1 pepper half in center of each of 6 large sheets of heavy-duty foil; fill with meat mixture. Top with remaining sauce and cheese. Bring up foil sides. Add 1 Tbsp. water to each packet. Double-fold top and ends to seal each packet, leaving room for heat circulation inside.
• Grill 20 to 25 min. or until filling is heated through and peppers are crisp-tender. Cut slits in foil to release steam before opening each packet.

CHEESY BEEF-STUFFED ZUCCHINI

Steps:

• Cut the large zucchini into halves; scoop out center seeds and discard. Place in large casserole dish and cover with salted water and saran wrap. Cook in microwave for approximately 20 minutes or until fork tender.
• During this process, cook the rice.
• Melt butter in a large saucepan; sauté onion, carrots, zucchini, and garlic. Remove to bowl and keep warm.
• Fry the chuck in same saucepan; rinse and drain. Return to pan. Mix in the rice, vegetable mixture, velveeta cheese, mushroom soup, and half and half into the beef. If more half and half is needed, add to make a gooey mixture. Add salt and red pepper flakes to taste.
• Drain zucchini halves and pat dry with a paper towel. Salt the cavity.
• Spray casserole with cooking spray that held cooking zucchini. Lay zucchini into the casserole dish; spoon mixture into zucchini boats; if you have leftover mix, dump on top. Put bread crumbs on top.
• Bake 400 degrees until golden brown.