Stuffed Zucchini: 5 Irresistible Comfort Bites

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchini, halved lengthwise; 1 tablespoon olive oil; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/2 pound ground beef or turkey; 1 tomato, diced; 1/2 cup cooked rice or breadcrumbs; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 1/2 cup grated Parmesan cheese; 1/2 cup mozzarella cheese, shredded

Jump to Recipe

If you’ve ever stared at a pile of zucchini wondering what to do with it (besides pretending it doesn’t exist), let me introduce you to stuffed zucchini. This recipe isn’t just tasty—it’s a little weeknight miracle. Imagine tender zucchini boats filled with savory goodness, baked to cheesy perfection, and ready in under an hour. It’s comforting, hearty, and somehow feels fancy without demanding too much from you. Busy weeknights, I see you.

Why You’ll Love This Stuffed Zucchini

Wholesome comfort food: Tender zucchini boats cradle a savory, cheesy filling that feels indulgent but still light.
Weeknight friendly: From start to finish, it takes less than an hour—perfect for busy evenings.
Crowd-pleaser factor: Even picky eaters usually give in when mozzarella makes an appearance.
Versatile and customizable: Swap the meat for turkey, chicken, or go meatless with lentils and mushrooms.
Built-in portion control: Everyone gets their own “boat,” which makes serving (and eating) so simple.
Minimal cleanup: Zucchini doubles as your edible bowl, which means fewer dishes at the end of the night.

Ingredients You’ll Need

4 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 pound ground beef or turkey
1 tomato, diced
1/2 cup cooked rice or breadcrumbs
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded

How To Make Stuffed Zucchini

1. Prepare Zucchini Boats

Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the centers with a spoon, leaving about 1/4 inch of flesh. Don’t toss that zucchini pulp—we’ll use it in the filling.

2. Cook the Filling

In a skillet, warm up the olive oil over medium heat. Add onions and garlic, sautéing until fragrant (aka your kitchen smells like heaven). Toss in the ground meat and that scooped zucchini flesh. Cook until the meat is browned and everything is tender.

3. Mix It All Together

Stir in diced tomatoes, cooked rice or breadcrumbs, Italian seasoning, plus salt and pepper. Let it mingle on the stove for a few minutes—this is where all the flavors become best friends.

4. Stuff the Zucchini

Spoon the filling into your zucchini boats, packing it down gently. Place them in a baking dish.

5. Top with Cheese

Sprinkle generously with Parmesan and mozzarella. Because when has “too much cheese” ever been a problem?

6. Bake to Perfection

Slide the dish into the oven and bake for 25–30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

7. Serve and Enjoy

Let the stuffed zucchini cool for a few minutes before serving. If you’re feeling fancy, garnish with fresh parsley or basil.

Helpful Tips for the Best Stuffed Zucchini

Make it lighter: Swap rice for quinoa or skip grains altogether and just load up the veggies.
Go vegetarian: Replace the meat with mushrooms or lentils. Still hearty, still delicious.
Meal prep magic: Cook the filling ahead of time, then just stuff and bake when you’re ready.

(Pro tip: if your filling looks too saucy, don’t panic—it’ll settle as it bakes. Think of it as bonus flavor.)

A Little Story from My Kitchen

This stuffed zucchini recipe came to my rescue on a week when I felt like I was juggling a dozen spinning plates. I needed something that looked like I put in effort (hello, family dinner expectations) but didn’t actually require effort. The first time I pulled these cheesy zucchini boats out of the oven, even my kids—professional veggie avoiders—asked for seconds. That’s when I knew this one was a keeper.

Oven-baked stuffed zucchini rounds filled with seasoned ground meat, tomatoes, and melted cheese, topped with fresh parsley. — Hearty stuffed zucchini baked with ground meat, tomatoes, and melty cheese—comfort food made simple.

FAQs About Stuffed Zucchini

Can I substitute the meat?

Absolutely! Ground chicken, sausage, or even plant-based crumbles all work well here.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Can I freeze stuffed zucchini?

Yes, but do it before baking. Assemble the boats, wrap tightly, and freeze. When ready, bake straight from frozen (just add a little extra time).

Bring Comfort to Your Table

Stuffed zucchini is more than just a recipe—it’s a cozy, family-friendly dish that feels both healthy and indulgent. With melty cheese, savory filling, and tender zucchini boats, it’s the kind of meal that makes you glad dinner is at home and not from a takeout box. Trust me, once you try it, stuffed zucchini will become a weeknight favorite you’ll come back to again and again.

More Recipes You’ll Love

If you enjoyed this stuffed zucchini, here are more comforting and flavorful dishes you’ll want to try next:

For another veggie-packed dinner, these Slow Cooker Stuffed Bell Peppers are a set-it-and-forget-it classic.
Craving something cheesy and hearty? Dive into these Cheesy Beef Enchiladas Tortellini for the ultimate fusion comfort food.
Looking for an easy chicken dinner? Try the zesty and crispy Air Fryer Lemon Chicken Bites.
For a cozy slow cooker favorite, this Crockpot Chicken Lo Mein brings takeout-style flavors right to your kitchen table.