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
Why This Recipe Is So Good
Pro Cooking Tips
- Precook the filling slightly to enhance the flavors before stuffing.
- Cover the casserole with foil while baking to keep it moist, then uncover at the end for a golden top.
Step 1
Warm your oven to 350°F (175°C) and grease or spray a 13x9 inch baking dish. Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon. Keep about three-quarters of the seeds and chop them up for the stuffing. In a medium bowl, combine the ground beef, sausage, chopped onion, bread crumbs, egg, and the chopped zucchini seeds. Mix everything well.
Step 2
Spoon the meat mixture generously into each zucchini half, piling it up a bit. Arrange the stuffed zucchinis in your prepared baking dish. Next, mix together the crushed tomatoes, tomato soup, and water in a separate bowl. Pour this tomato sauce over the stuffed zucchinis, making sure they’re well covered.
Step 3
Pop the dish in the oven and bake for around 45 minutes. Since the sauce can bubble over, it’s a good idea to place a foil-lined baking sheet or cookie sheet underneath to catch any spills. When it’s done, the zucchinis should be tender and the filling cooked through.
