Baked Ground Beef Zucchini In Spaghetti Sauce Recipes

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EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.

Provided by Chef Gorete

Categories     European

Time 1h10m

Yield 6 zucchini, 3-6 serving(s)

Number Of Ingredients 15

3 medium zucchini, uniformly sized
3 cups basil, marinara sauce* (divided)
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, finely chopped
1/3 of a red pepper, finely chopped
3 garlic cloves, minced
1/4 cup parsley, finely chopped
1 teaspoon italian seasoning
1/4 teaspoon chili pepper flakes (or to taste)
1/2 teaspoon salt
black pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup grated parmigiano-reggiano cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
  • Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
  • Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
  • While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
  • Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
  • Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
  • Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
  • Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
  • Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
  • *I used my Basil Tomato Sauce Recipe #447975.

Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7

ULTIMATE EASY BAKED SPAGHETTI



Ultimate Easy Baked Spaghetti image

This easy baked spaghetti has ground beef, marinara sauce, and a middle layer of creamy pesto. If you are like us, this will become your new favorite meal! Consider swapping the ground beef for sausage, ground chicken or ground turkey. To make this meatless, remove the beef - the spaghetti will still be delicious. You could also add some cooked vegetables like mushrooms and zucchini.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 1h5m

Yield Makes approximately 8 servings

Number Of Ingredients 9

1 pound pasta, such as spaghetti or linguini
1 tablespoon olive oil
1 medium onion, chopped
1 pound lean ground beef
6 cups marinara sauce, see our homemade marinara sauce recipe (or substitute with two 26-ounce jars store-bought sauce)
3/4 cup sour cream
1/4 cup basil pesto, see our homemade basil pesto recipe
4 ounces mozzarella cheese, coarsely grated (about 1 cup)
Salt and fresh ground black pepper

Steps:

  • Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
  • Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Drain.
  • Meanwhile, heat the olive oil in a large skillet with sides. Add onions and cook until translucent, about 5 minutes. Add the ground beef and cook until browned, about 10 minutes. As the beef cooks, use a wooden spoon to break the beef up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Drain excess fat from the beef.
  • Pour in the marinara sauce and cook until heated through. Take the pan off of the heat and add the cooked and drained pasta. Toss well then taste for seasoning and adjust with salt and black pepper. In a small bowl, stir sour cream and basil pesto together until well blended.
  • Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese. Top with the remaining pasta, lightly press everything down into the baking dish and then scatter spread remaining mozzarella cheese on top.
  • Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling; about 30 minutes. Let stand about 10 minutes before serving.

Nutrition Facts : ServingSize 1/8 of the dish, Calories 540, Fat 17.8g, SaturatedFat 6.4g, Cholesterol 60.6mg, Sodium 1194.8mg, Carbohydrate 61.1g, Fiber 6g, Sugar 12.3g, Protein 32.3g

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF



Zucchini Tomato Casserole with Ground Beef image

Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste.

Provided by Barbara

Categories     Casserole     Entree     Main Course     Side Dish

Time 35m

Number Of Ingredients 10

1/2 pound ground beef
salt and pepper, to taste
1 zucchini, sliced thin
2 Tablespoons onion, chopped
1/4 cup frozen corn
1-2 tomatoes, sliced thin
1 teaspoon sugar
1 Tablespoon dried oregano
1 cup shredded mozzarella cheese
1 Tablespoon bread crumbs

Steps:

  • Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
  • In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
  • Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
  • Sprinkle with sugar, salt, pepper and dried oregano.
  • Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
  • Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.

Nutrition Facts : Calories 271 kcal, Carbohydrate 10 g, Protein 18 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 238 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

LOW CALORIE LOW CARB ZUCCHINI PASTA & GROUNDED BEEF



Low Calorie Low Carb Zucchini Pasta & Grounded Beef image

Make and share this Low Calorie Low Carb Zucchini Pasta & Grounded Beef recipe from Food.com.

Provided by Goumertlicious

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

400 g lean ground beef
1 medium onion
3 garlic cloves
2 1/2 ml coconut oil
5 g chili powder
5 g cumin powder
800 g zucchini
2 1/2 g low sodium salt

Steps:

  • Heat up coconut oil on a large pan at medium heat.
  • Fry the ground beef till brown. (Drain the melted fat to make it less fatty).
  • Cut your zucchini noodles whatever method suits you best. I usually buy spiralized zucchini.
  • Chop onions and garlic on a food processor or manually.
  • Add spices, chilli, salt and stir.
  • Add onion, garlic and cover up with a lid. Stir every few minutes till onions and garlic soften.
  • Remove the ground beef from the pan. On the same pan add your zucchini pasta.
  • Cook your zucchini pasta for a minute. Then add the cooked ground beef to allow the flavours to be absorbed into the zucchini pasta.
  • Cook your zucchini al dente. Serve and enjoy!

Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 4.8, Cholesterol 65, Sodium 106.9, Carbohydrate 10.7, Fiber 3.1, Sugar 6.3, Protein 23.3

ZUCCHINI BOATS WITH SPAGHETTI SAUCE



Zucchini Boats With Spaghetti Sauce image

Easy, delicious and healthy Zucchini Boats With Spaghetti Sauce recipe from SparkRecipes. See our top-rated recipes for Zucchini Boats With Spaghetti Sauce.

Categories     Poultry     Italian     Italian Poultry     Low Carb     Low Carb Poultry     Dinner     Poultry Dinner

Yield 4

Number Of Ingredients 4

2 small Zucchini
2 cups prepared spaghetti sauce with meat (mine had ground turkey in it)
1 cup Sargento reduced fat 4 cheese Mexican cheese
2 tsp. ground oregano

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Peel zucchini with vegetable peeler and cut each in half lengthwise. Scoop out the middle seeded section of each half and place in 11x7 inch baking dish, sprayed with cooking spray. Spoon 1/2 cup of spaghetti sauce over each boat. Top with 1/4 cup of shredded cheese per boat and then sprinkle 2 tsp. oregano over them evenly. Bake for 20-30 minutes. Serve.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

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