Ground Beef Stuffed Zucchini Recipe

I absolutely love this Ground Beef Stuffed Zucchini Recipe because it turns simple ingredients into a comforting, flavorful meal that feels both light and satisfying. When I first tried this, I was looking for a way to enjoy zucchini beyond just sautéing or grilling it, and stuffing it with seasoned ground beef and melty cheese was a total game changer.

You’ll find that this recipe works incredibly well when you want a wholesome weeknight dinner that’s easy to prepare but still feels special. Plus, it’s a fantastic way to sneak some extra veggies onto your plate without anyone batting an eye—my family goes crazy for it every time I make it!

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Ingredients You’ll Need

Each ingredient here plays a simple but important role in making this Ground Beef Stuffed Zucchini Recipe a true winner. When shopping, I always grab fresh, firm zucchinis and lean ground beef for the best texture and flavor.

• Zucchinis: Choose medium-sized zucchinis that are firm to the touch for best stuffing results.
• Lean ground beef: I like to use 90% lean to avoid excess grease but still keep it juicy; a beef/pork blend works beautifully too.
• Yellow onion: Diced finely to blend seamlessly into the filling without overpowering.
• Chopped zucchini flesh: Using the scooped zucchini in the filling helps boost the veggie content and keeps flavor consistent.
• Garlic cloves: Minced fresh garlic adds that punch of savory aroma you can’t beat.
• Tomato sauce: A rich base that brings the filling together with moisture and tang.
• Italian seasoning: A simple mix that adds classic herb flavor in a pinch.
• Salt and black pepper: Essential to balance the sweetness of zucchini and accent the beef.
• Shredded mozzarella cheese: Melts beautifully over the top for that golden, gooey finish everyone loves.

Variations

I love how adaptable this Ground Beef Stuffed Zucchini Recipe is, so I often switch it up depending on what’s in my fridge or what my family is craving. You can make it your own and still come out with a delicious dinner.

• Swap the meat: I’ve tried ground turkey or chicken for a leaner version—it still holds plenty of flavor with the Italian seasoning.
• Add spices: Sometimes I like to add a pinch of smoked paprika or chili flakes for a little kick that everyone enjoys.
• Dairy-free: Using a plant-based cheese or skipping the cheese altogether still gives great results, perfect for anyone dairy sensitive.
• Extra veggies: Mushrooms or bell peppers chopped small can easily be stirred into the filling for more texture.

How to Make Ground Beef Stuffed Zucchini Recipe

Step 1: Prepare the Zucchini Boats

Start by slicing the tops and bottoms off six zucchinis, then cut them lengthwise into halves. Using a spoon, scoop out the inner flesh carefully to create “boats.” Don’t toss the flesh though; chop about a cup of it to add to your filling later. This step is key—if you scoop too aggressively and make holes, your filling might leak out during baking!

Step 2: Cook the Filling

Heat a large skillet over medium-high and add your ground beef. Break it up with a spatula and cook until it’s fully browned with no pink spots. I’ve discovered that draining excess grease here really helps keep the dish from getting too oily—fold a paper towel and carefully blot the pan surface to soak it up.

Next, stir in your diced onion and chopped zucchini flesh, cooking for 2-3 minutes until softened. Throw in the minced garlic last and cook just 30 seconds more so it doesn’t burn but releases its aroma.

Pour in the tomato sauce and sprinkle with Italian seasoning, salt, and pepper. Let it simmer gently for a few minutes until it thickens slightly and the flavors meld. Taste the filling and adjust seasoning if needed—this is the flavor base, so make it count!

Step 3: Assemble and Bake

Spoon the beef mixture generously into each zucchini boat, making sure to fill them well but not overflow. Top them with a good layer of shredded mozzarella—don’t be shy with the cheese here; it’s what makes the dish so irresistible.

Arrange the boats on a parchment-lined baking sheet for easy cleanup, then slide them into a 375°F oven. Bake for about 20-25 minutes, or until the cheese is bubbly and golden and the zucchini feels tender when you poke it with a fork. When I bake mine, I like to check around 20 minutes to make sure the cheese isn’t browning too fast—if so, I loosely cover with foil.

Once done, let the zucchini cool for about 5 minutes before serving to let everything set slightly—this makes slicing and plating a breeze.

How to Serve Ground Beef Stuffed Zucchini Recipe

Garnishes

I usually sprinkle a little fresh chopped parsley or basil right after baking—it brightens the whole dish and adds a pop of color. Sometimes a light drizzle of extra virgin olive oil or a pinch of red pepper flakes works wonders too.

Side Dishes

My favorite sides with these stuffed zucchinis are a simple green salad dressed with lemon vinaigrette or some garlic roasted potatoes for a heartier meal. Served with crusty bread, this makes a wonderfully balanced dinner.

Creative Ways to Present

For special occasions, I’ve lined the zucchini boats on a large platter with a swirl of marinara sauce underneath and garnished with fresh basil leaves and tiny mozzarella balls for that festive, gourmet touch. It’s always a hit when guests see how impressive yet approachable this dish can be!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed zucchini keep well in an airtight container in the fridge for up to 3 days. I like to cool them completely before storing to avoid condensation sogging the cheese and veggies.

Freezing

I’ve frozen these before with great results—just wrap each zucchini boat tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. The texture holds up surprisingly well!

Reheating

To reheat, I cover the zucchini with foil and warm in a 350°F oven for about 15 minutes, or until heated through. This keeps the cheese from burning and the veggies from drying out, preserving that fresh-baked feel.

FAQs

Final Thoughts

This Ground Beef Stuffed Zucchini Recipe holds a special place in my kitchen because it feels like a warm hug on a plate—comforting, wholesome, and satisfying all at once. I encourage you to give it a try, especially when you want a hearty meal that’s easy to make but impresses every time. I’m confident it’ll become one of your go-to weeknight dinners just like it did for me and my family!

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