Stuffed Zucchini
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings (2 halves each)
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Calories
506 kcal
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Course
Main Course
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Cuisine
American
Stuffed Zucchini
Description
The Stuffed Zucchini recipe starts by preparing medium zucchini, halving and carefully scooping out the centers to create boats. The removed flesh is finely chopped and sautéed with onions until softened. Ground beef is browned and combined with the sautéed vegetables, tomato sauce, parsley, and cooked rice, seasoned with salt and pepper.
The filling is spooned into the zucchini shells, which are then topped with shredded mozzarella and Parmesan cheeses. Baking at 450 degrees produces golden cheese atop the filling and tender zucchini. The dish balances textures from the tender vegetable shells, soft rice, cooked beef, and melted cheese.
This recipe yields eight zucchini halves, serving four with two halves per portion. It can be served as a main course or substantial side. Variations include using yellow squash if zucchini is unavailable, and preferred ground beef fat content is flexible. Leftovers keep well refrigerated up to four days and the dish can be preassembled and baked later. Frozen unbaked stuffed zucchini can be stored up to six months, thawed overnight before baking.
Ingredients
- 4 medium zucchini (about 2 pounds) trimmed and cut into half lengthwise (see note 1)
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 pound ground beef (see note 2)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon parsley plus more, for garnish, fresh, minced
- 1 cup rice see note 3, cooked
- salt freshly ground
- black pepper freshly ground
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese shredded
Instructions
- Preheat oven to 450 degrees. Prepare a rimmed baking sheet with parchment paper for easy cleanup. Using a spoon, remove the seeds and flesh from the zucchini halves, ensuring to not pierce the sides of the zucchini and leaving a 1/4-inch thick wall. Finely chop the zucchini flesh.
- In a large skillet or Dutch oven, over medium-high heat, heat oil until shimmering. Add chopped zucchini and onion and cook until softened, about 5 minutes.
- Add ground beef and cook until browned, about 3 to 5 minutes, breaking up any large clumps. Stir in tomato sauce, parsley, and cooked rice, bring to a simmer. Season to taste with salt and freshly ground black pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Place zucchini halves cut side-up on the prepared baking sheet. Evenly divide the beef mixture between the zucchini shells. Sprinkle each half with 1 tablespoon each mozzarella and Parmesan cheeses.
- Bake until golden brown and mixture is bubbling, about 15 to 20 minutes. Garnish with fresh parsley and serve.
Notes
- Choose evenly sized zucchini for uniform cooking; lop-sided ones can be trimmed for stability.
- Use 80% lean ground beef for flavor, or select your preferred fat ratio.
- For cooked rice, use instant microwaved rice or other prepared rice like baked or brown rice.
- The recipe yields 8 stuffed halves, serving 4 with two halves each, providing 4 ounces of beef and 1/4 cup rice per serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead by preparing and stuffing zucchini 2-3 days ahead without cheese, then add cheese and bake when ready.
- Freeze assembled but unbaked zucchini in airtight containers up to 6 months; thaw overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 halves each)
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 506kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 383mg | 16% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 38mg | 42% |
| Calcium | 282mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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