Stuffed Zucchini with Meat / Italian Style
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved zucchini boats filled with a savory meatball mixture of ground beef, breadcrumbs, eggs, and herbs, then pan-fried or baked until golden. An Italian summer dinner that's rustic and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini
- 2-3 tablespoons olive oil
- 1-2 pinches salt
- ¾ cup water
- 2 slices bread (I use day old Italian if extra thick use 1 1/2 slices)
- ½ pound ground beef
- 1 large egg
- ¼ cup freshly grated parmesan cheese
- ½-1 teaspoon parsley (or 1 tablespoon fresh)
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ -1 clove garlic minced
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 621mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.