Meatloaf Stuffed Zucchini

meatloaf stuffed zucchini

What do you do with those overgrown zukes that you somehow missed in your garden until they are now the size of a small baseball bat? You make this meatloaf stuffed zucchini, of course!.

Ingredients Needed:

  • 2-3 very large zucchini squash
  • 1 pound ground beef
  • 1 14 oz can fire roasted diced tomatoes
  • 2 large eggs
  • 1/2 bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 cup oatmeal
  • 3 teaspoons sea salt, divided
  • 2 cups grated cheddar cheese

Directions:

Split the zucchini in half lengthwise, and use a spoon or ice cream scoop to remove the tough seeds and hollow out some space. Place zucchini on a large heavy duty baking sheet. I will cover mine with foil next time for easier clean up. Lightly salt the cavity of the zucchini with a little sea salt. Reserve 2 teaspoons of salt for the meatloaf.


Combine all other ingredients minus the cheddar cheese into a large bowl. Thoroughly mix with your hands to combine. Don't bother to try to use a spoon. You can't mix up meatloaf with a spoon. Period.

Begin filling zucchini cavities with meat mixture. Meanwhile, preheat oven to 350 degrees farenheit.

Top to your heart's desire with fresh grated cheddar! I don't use the shredded cheese in a bag anymore. It just takes a few seconds to shred your own, and it tastes so much better!

Bake for 1 hour, remove and dive in! We all loved this recipe. Even my picky 1 year old ate the meat filling without a quabble.

stuffed zucchin

So the next time you accidentally leave the zucchini in the garden a day or two or ten too long, No worries. You'll have this recipe or my zucchini cake recipe to fit the bill.

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