Description
This stuffed zucchini recipe is a cozy weeknight dinner with tender zucchini boats filled with savory ground meat, tomatoes, rice, and herbs, topped with melty cheese. Easy, delicious, and family-approved.
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
Instructions
Preheat oven to 375°F (190°C). Slice zucchini lengthwise and scoop out centers to form boats, leaving 1/4 inch of flesh. Reserve the scooped flesh.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add ground meat and reserved zucchini flesh. Cook until browned.
Stir in diced tomato, rice or breadcrumbs, Italian seasoning, salt, and pepper. Cook for 2–3 minutes to blend flavors.
Spoon filling into zucchini boats and place them in a baking dish.
Top with Parmesan and mozzarella.
Bake 25–30 minutes, until zucchini is tender and cheese is golden.
Cool slightly before serving. Garnish with parsley or basil, if desired.
Notes
Substitute ground chicken, sausage, or plant-based crumbles for variety.
Swap rice with quinoa for a lighter option.
Prep ahead: Make the filling up to 2 days in advance and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 55 mg