Beef & Bulgur-Stuffed Zucchini Boats

Prep: 35 min. Bake: 30 min.

4 servings

  • 4 medium zucchini
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, finely chopped
  • 1 small sweet red pepper, chopped
  • 1-1/2 cups tomato sauce
  • 1/2 cup bulgur
  • 1/4 teaspoon pepper
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese

2 stuffed zucchini halves: 361 calories, 13g fat (6g saturated fat), 81mg cholesterol, 714mg sodium, 31g carbohydrate (9g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.

  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
  2. In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini pulp. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
  3. Place in a 13×9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings.

Originally published as Beef & Bulgur-Stuffed Zucchini Boats in Healthy Cooking Annual Recipes Annual 2016, p97

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