Beef Stuffed Zucchini

Did your garden over-produce zucchini? Here is a great recipe to use up the zucchini and not get bored.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step: 2

Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.

Step: 3

Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.

Step: 4

Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

Per Serving: 558 calories; protein 41.9g; carbohydrates 28.6g; fat 31.2g; cholesterol 166.5mg; sodium 897.1mg.