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The Best Summer Stuffed Zucchini Soup

Do you have more zucchini than you know what to deal with? If so, then it's time for the best summer stuffed zucchini soup! This summery soup explodes with a rich hearty broth, tons of zucchini, and deliciously seasoned beef. This is the best one pot meal for those busy back to school days or laid back weekends. I suggest sprinkling gobs of mozzarella cheese on top for the perfect spoonful of stuffed zucchini soup. Mmmm! It's the best type of comfort food!
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Course Main Course

Equipment

  • 1 dutch oven

Ingredients
  

  • 2 small zucchini (enough for 4 cups) 1 medium sized zucchini also works
  • 1 lb ground beef
  • 1/4 cup Kewpie mayonnaise any kind of mayonnaise also works
  • 2 tsp onion flakes
  • 2 tsp dried parsley
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1 Tbsp Worcestershire sauce
  • 1 cup spaghetti sauce
  • 1/4 cup white wine
  • 2 bay leaves
  • 4 cups chicken stock

Instructions
 

  • Preheat the oven to 375℉. Cut the zucchini in half lengthwise. Scoop out the centers leaving a ¼ inch shell. Pour the zucchini centers in a medium mixing bowl.
  • Chop up the zucchini shells into ½ inch cubes. Place the chopped zucchini into a dutch oven. Set aside.
  • Using a spoon, coarsely chop the zucchini centers. Add the ground beef, mayonnaise, onion flakes, parsley, oregano, salt, pepper, lemon juice, and Worcestershire sauce. Gently mix into the meat using your hands. Do not over mix!
  • Evenly cover the chopped zucchini with the ground beef mix. Top with spaghetti sauce. Cover the dutch oven and bake for 30 minutes.
  • Remove from the oven and chop up the beef into bite sized pieces with a spoon. Pour in the white wine, chicken stock, and bay leaves. Cover, and return to the oven. Bake another 20 minutes.
  • To serve, ladle into bowls and top with grated mozzarella cheese or Parmesan and a sprinkle of fresh parsley. Pair with some toasty sourdough bread! Enjoy!