french

Provencal Stuffed Zucchini with Beef and Herbs

This baked dish pairs zucchini, medium with ground beef, 85% lean, onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

35 g Carbohydrates

35 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

252g zucchini, medium 43 kcal
126g ground beef, 85% lean 315 kcal
63g onion, diced 25 kcal
5g garlic, minced 7 kcal
110g crushed tomatoes 35 kcal
9g olive oil 80 kcal
20g parmesan cheese, grated 80 kcal
14g breadcrumbs 55 kcal
2g herbes de Provence 6 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

zucchini
Preheat the oven to 425 F. Halve the zucchini lengthwise and scoop out the centers, chopping the flesh.
zucchinionionolive oil
Heat olive oil in a skillet over medium heat. Saute onion and the chopped zucchini flesh for 4-5 minutes.
ground beefgarlicherbes de Provencesaltblack pepper
Add ground beef, garlic, herbes de Provence, salt, and pepper. Cook until browned, breaking it up, 6-7 minutes.
crushed tomatoesparmesan cheese
Stir in crushed tomatoes and simmer 3 minutes to thicken. Off heat, mix in half the parmesan.
zucchiniparmesan cheesebreadcrumbs
Fill the zucchini boats with the meat mixture. Top with remaining parmesan and breadcrumbs.
zucchini
Bake 15-18 minutes until zucchini is tender and topping is browned.