Stuffed Zucchini Casserole

Scooped-out zucchini halves are filled with ground beef, sausage, chopped onion, and egg, then baked with canned tomatoes and condensed tomato soup.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 359 Calories

Ingredients

• 1 egg, beaten
• 1 cup water
• 1 (10.75 ounce) can condensed tomato soup
• 1 small onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 pound ground beef
• 1 pound Italian sausage
• nonstick cooking spray
• 4 medium zucchini
• 0.5 cup dried bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

Cut zucchini in half lengthwise. Scoop out seeds with a large spoon. Chop and reserve about 3/4 of the seeds for the stuffing.

Step 3

Mix together ground beef, sausage, onion, bread crumbs, beaten egg and reserved zucchini seeds in a medium bowl until well combined. Divide meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place filled zucchini halves into the prepared baking dish.

Step 4

Stir together crushed tomatoes, tomato soup, and water in a large bowl until well combined; spoon over filled zucchini liberally.

Step 5

Bake in the preheated oven for about 45 minutes. You may want to place aluminum foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.