zesty lemon bars, the old-fashioned way! This dish is made even more reviving by including lemon zest in the filling and crust.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1 pound Italian sausage
- 1 small onion, chopped
- ½ cup dried bread crumbs
- 1 egg, beaten
- 1 (28 ounce) can crushed tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup water
Instructions
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13×9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 906 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I bake the zucchini shells in the oven (350 degrees) for 10 minutes while I am preparing the filling. I use Italian-seasoned bread crumbs and marinara sauce (no sugar added) and top them with mozzarella cheese. I have had many compliments!
I only had 2 zucchinis so I just used the Italian sausage and only 16 oz can of tomatoes. The recipe turned out very good.
This was the most disgusting recipe I have ever made ever made absolutely no flavor, You could not tell the difference between the sausage and a hamburger. I will never make this again.
It was a little watery, needed a little spice like garlic and black pepper.
I love this recipe and it came out awesome, with fresh zucchini from my garden!!
Love it. But no soup. Topped with fresh mozzarella ,marinara sauce , grated parmigiana and also mixed fresh basil in the meat mixture. Delicious
I made it. I followed the basic recipe but there were a few main ingredients missing like salt & pepper. I added yellow rice, mushrooms, and 1 jalapeño pepper for a kick. It was basically converted into a stuffed pepper with flavor. Hubby loved it, will make it again; thank you.
Loved it. I did not use tomato soup – instead diced tomatoes and marinara sauce.
I didn’t use ground sausage, but I did use ground pork. It turned out amazing. My wife was blown away, she had no idea it was going to be that good. I plan on making again but this time I think less spaghetti sauce as there was alot of extra sauce.
I used eggplant instead of zucchini but more importantly COOK THE MEAT before you stuff whatever you are using. Obviously, I am not an experienced cook and just in case there are more like me out there who use this website, heed my advice. There was so much grease that it ruined the flavor of the marinara sauce I made, knocked my wife out for the night, gave me heartburn and made the eggplant burst apart. But otherwise, it’s a good meal and I’m going to try it again.
I found the result a bit dry so I served it with sour cream. I also made it with chopped olives. I cooked the meat first but it still took 45 minutes. Drizzle olive oil at the same time you add the cheese.
I will make it again! Didn’t have any pork sausage to add, so that’s why I only gave it a 4 ranking.
Had a huge zucchini – 5# – used 2 9×13 pans and 2 hours baking. Made it with 2# pork sausage mix omiting the gr beef. Have gluten/egg free kid here so oats in place of bread crumbs and egg replacer for egg. And HM tomato sauce for the top vs canned soup mix. Loved the idea of chopping the seeds and adding to the sausage mix.
Great with spinach added, and I browned and drained the meat before adding rest of ingredients, also didn’t have the soup so left it out. Cooked to perfection in 40 minutes, definitely a keeper!
Next time I will just pour a can of Pasta Sauce over this and add a tsp of salt to the meat mixture
I didn’t make any changes per se, although I did cut the recipe in half as there’s only three of us. It was AWESOME!
Rated 4 stars because as it is, I can’t imagine how little flavor there would be. I added of course salt/pepper to taste but I also added Italian Seasoning, Garlic, and Extra Basil. I used a jar of ragu instead of the tomatoes and tomato soup and left out the water. I topped with a light coat of parm cheese when it came out of the oven. All my kids loved it. (That is like a miracle in my house) I baked for forty minutes, and it was great. All cooked, and my zucchini was not dried out.
We loved it ..no changes…best recipe I hav made others Geegee
Turned out well, very tasty
great taste
Great recipe, but I’m telling you now that you have to add some salt and black pepper to the meat mixture as well as dusting salt and pepper on the Zucchini. There’s no way around it. I don’t know if it is an over sight, but it only stands to reason that both would be required.