MEATBALL STUFFED ZUCCHINI

Meatball Stuffed Zucchini image

As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!-Linda Logan, Warren, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 11

Previous Next

Ingredients

4 to 5 medium zucchini
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 cup grated Parmesan cheese
1 small onion, chopped
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water

Steps:

Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp. , In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well. , Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 528mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.