Ground Beef Stuffed Zucchini Recipe

I absolutely love this Ground Beef Stuffed Zucchini Recipe because it’s the perfect mix of hearty and healthy — a meal that feels indulgent but sneaks in all that good veggie goodness. Whenever I’m craving comfort food that’s not too heavy, this recipe comes to the rescue. The zucchinis get tender and soak up the rich, savory beef and tomato mixture, making every bite a little celebration.

You’ll find that this dish is great for busy weeknights or when you want an impressive yet simple dinner that doesn’t require hours in the kitchen. Plus, it’s pretty forgiving for cooks of all levels, and I’ve shared some tips below so you nail it on your first try.

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Ingredients You’ll Need

These ingredients come together beautifully to balance flavor and texture, and I love that most are things I almost always have in my kitchen. Choosing fresh zucchinis and good-quality ground beef really makes a difference.

• Zucchinis: Medium to large size works best to hold the filling – look for firm and evenly colored ones.
• Lean Ground Beef: I prefer lean to avoid excess grease, but a beef/pork blend works well for extra flavor.
• Yellow Onion: Finely diced, it adds a subtle sweetness and depth to the filling.
• Chopped Zucchini Flesh: From the scooped-out zucchini – don’t toss this, it adds moisture and body.
• Garlic Cloves: Fresh garlic is key for that aromatic punch.
• Tomato Sauce: I use a good-quality canned version for consistency and flavor.
• Italian Seasoning: The blend of herbs brings warmth and familiarity.
• Salt and Pepper: Essentials to bring out the natural flavors.
• Shredded Mozzarella Cheese: Melts beautifully on top creating a golden, bubbly crust.

Variations

One of the things I love about this Ground Beef Stuffed Zucchini Recipe is how easy it is to make it your own. Whether you want to lighten it up or ramp up the flavor, small tweaks can transform the dish.

• Swap the Cheese: I’ve used sharp cheddar or pepper jack for an extra kick — my family goes crazy for the spicy version!
• Try Ground Turkey or Chicken: For a lighter protein, ground turkey works great and keeps things juicy with the zucchini’s moisture.
• Add Fresh Herbs: Basil or parsley tossed in before baking adds a fresh, garden-like aroma.
• Make It Vegetarian: Replace meat with cooked lentils or quinoa for a satisfying vegetarian version.

How to Make Ground Beef Stuffed Zucchini Recipe

Step 1: Prepare Your Zucchinis

Start by cutting off the tops and bottoms of your zucchinis, then slice each one lengthwise. Using a spoon, carefully scoop out the flesh to create “boats,” being mindful not to pierce the skin. I like to chop about a cup of that flesh and save it for the filling — it’s a great way to use the whole vegetable with no waste.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat and add your lean ground beef. Break it apart with a spatula and cook until nicely browned with no pink spots left. Here’s a trick I learned: fold a paper towel and lightly press it in the pan to soak up any excess grease before moving on — it keeps your filling from becoming soggy.

Step 3: Sauté the Veggies and Simmer

Add your diced onions and the chopped zucchini flesh to the beef and cook for a few minutes until softened. Then stir in minced garlic and cook just until fragrant—about 30 seconds. Pour in tomato sauce, sprinkle in Italian seasoning, salt, and pepper, and let it simmer gently for a few minutes to marry the flavors and reduce any excess liquid.

Step 4: Stuff and Bake the Zucchini

Spoon the beef mixture into each zucchini boat, filling them generously. Top each one with a good handful of shredded mozzarella—go ahead and add more if you’re like me and love that gooey, golden cheese crust. Arrange the boats on a lined baking sheet and pop them into a 375°F oven for 20 to 25 minutes, or until the cheese is browned and bubbling and the zucchini feels tender when you poke it.

Step 5: Rest and Serve

Remove the zucchini from the oven and give it about five minutes to cool down a bit — this helps the cheese set slightly and makes slicing easier. Serve warm and enjoy the rich, cozy flavors that make this Ground Beef Stuffed Zucchini Recipe a favorite in my house.

How to Serve Ground Beef Stuffed Zucchini Recipe

Garnishes

I love sprinkling some fresh chopped parsley or basil over the top before serving—it adds a pop of color and freshness that brightens the whole dish. A light drizzle of extra virgin olive oil or a few red pepper flakes can also bring some exciting layers if you want to kick things up a notch.

Side Dishes

My go-to sides for this recipe are simple and complementary—think a crisp green salad with balsamic vinaigrette or some garlic bread to sop up any extra sauce. Roasted potatoes or a grain like quinoa also pair nicely if you want something a bit more filling.

Creative Ways to Present

For special occasions, I’ve arranged these zucchini boats on a large platter garnished with edible flowers and fresh herbs, which looks beautiful and feels festive. You can also top each boat with a small dollop of tangy Greek yogurt or a sprinkle of toasted pine nuts for extra texture and flavor contrast.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to three days. The zucchini stays surprisingly tender and the flavors deepen overnight — it tastes just as good reheated, sometimes even better!

Freezing

This recipe freezes beautifully. After baking and cooling, I wrap each zucchini boat tightly in foil or plastic wrap and store them in a freezer-safe bag for up to two months. Just thaw overnight in the fridge before reheating.

Reheating

To keep the cheese melty and the zucchini tender, I prefer reheating leftover stuffed zucchini in a 350°F oven for 10-15 minutes rather than using a microwave. But if you’re short on time, the microwave works fine — just cover the dish to keep moisture in.

FAQs

Final Thoughts

This Ground Beef Stuffed Zucchini Recipe holds a special place in my weeknight rotation because it’s comforting, satisfying, and packs in so much flavor without any fuss. I hope when you try it, it becomes one of your go-to meals too — it’s like having a little homemade hug on a plate. Give it a shot, and don’t be afraid to make it your own with the variations and tips I’ve shared!

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