Looking for a great recipe for those end of summer larger-than-life zucchini? Here’s a savory stuffed zucchini recipe that combines lean beef, mushrooms and onion for a crave-able dish that will satisfy any meat lover, while being lighter in calories than traditional stuffed zucchinis. It calls for lean beef and also replaces some of the beef with savory baby bella mushrooms. We served it with salsa and a green salad, but it’s also great with a side of farro or brown rice.
This is one of the largest zucchinis I’ve seen. It’s from Coral’s garden in Essex. Not great for sauteing or grilling because of the tough skin, but excellent for stuffing.
Here’s how we made it. Scroll down for the full recipe. First we scraped out the insides & seeds then scored the flesh. Then drizzle with olive oil and roast in a preheated 375 degree oven for approximately 20-25 minutes or until the zucchini is fork tender. The larger zucchini are much tougher than the smaller.
Saute the onions until they begin to caramelize then add the mushrooms. Add garlic just before removing from heat.
At the same time as the onions and mushrooms are cooking, brown the lean beef and drain any fat. Then combine the mushrooms, onions and beef and remove from heat. Remove zucchini from oven. Add beef mixture to hollowed zucchini.
Top with shredded cheddar cheese and bake for another 10-15 minutes.
Remove from oven, let cool slightly.
Slice and serve.
Serve with salsa on the side and a green salad or farro. If the skin is really tough, cut the flesh away from the skin before eating.
Families of 2, like us, you’re lucky ducks, because you’ll have leftovers for tomorrow night’s dinner.
Mushroom and Beef Stuffed Zucchini
- 1 extra large zucchini, washed, cut in half and seeded
- 1 large Vidalia onion, sliced
- 1 large 8-10 oz package baby bella mushrooms, sliced
- 2 garlic cloves, chopped
- 1 lb lean ground beef
- 1 cup shredded cheddar cheese, reduced fat if desired
- Olive oil
- Salt and pepper to taste
Preheat oven to 375. Halve and seed zucchini. Score flesh with a knife and drizzle with olive oil. Bake zucchini for 20-25 minutes or until fork tender. Meanwhile, add a drizzle of olive oil to pan and sauté onions until they begin to caramelize, then add mushrooms and sauté until browned. Add garlic and sauté a few more minutes. Salt and pepper to taste. Simultaneously, brown meat then drain any fat. Salt and pepper to taste. Add meat mixture to mushroom mixture and remove from heat. Remove zucchini from oven and add meat mixture evenly to halves. Top with cheese and bake for 10-15 more minutes. Remove from heat, let cool slightly then slice and serve.