Beef And Veggie Stuffed Zucchini

Name: Beef And Veggie Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 lb ground beef; 1 cup bell peppers, diced; 1 cup onions, chopped; 2 cloves garlic, minced; 1 can (15 oz) diced tomatoes, drained; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Warm & Tasty

I love making stuffed zucchini because it combines two of my favorites: tender zucchini and flavorful beef. This recipe is a go-to for a healthy yet satisfying meal. The combination of lean ground beef with fresh vegetables brings a vibrant taste that's not only delicious but also visually appealing. Plus, it’s an excellent way to sneak in some extra veggies. I promise, every bite will leave you wanting more, and the best part is that it's simple enough for a weeknight dinner!

Created by

Perrie Lawson

Last updated on 2026-02-07T22:37:35.908Z

When I first made beef and veggie stuffed zucchini, I was amazed by how such a simple dish could pack so much flavor. I used a mix of bell peppers and onions, sautéing them to enhance their natural sweetness, which complemented the savory beef beautifully. It’s a great strategy to use leftover vegetables from the fridge, and each zucchini half becomes a flavorful vessel for this delicious filling!

I recommend using a combination of herbs like oregano and basil to elevate the dish even further. Mixing in a little cheese before stuffing everything back into the zucchini adds a lovely creaminess that ties all the flavors together. You'll find it's an easy, healthy recipe that impresses everyone at the dinner table!

Why You'll Love This Recipe
Hearty and filling without the guilt
Customizable with your favorite veggies
Perfect for meal prep or feeding a crowd

Understanding Zucchini Preparation

When preparing your zucchinis, make sure to select medium-sized ones, as they hold up best without becoming mushy when cooked. After cutting them in half lengthwise, carefully scoop out the insides without puncturing the skin. You can use a melon baller or a small spoon for this task, and remember to reserve some of the flesh to incorporate into the beef filling for added moisture and flavor. Aim to leave about a quarter inch of flesh; this ensures that the zucchinis maintain their shape during baking.

After scooping, a quick sprinkle of salt inside the hollowed zucchinis can help draw out excess moisture, which can prevent them from becoming soggy during baking. Let them sit upside down on a paper towel for a few minutes while you prepare your filling, then pat them dry to remove any additional moisture. This technique enhances the overall texture, giving you perfectly tender yet firm stuffed zucchinis.

Flavor Building with Your Filling

The combination of ground beef with onions, bell peppers, and garlic makes for a flavorful foundation in your filling. Ensure that you cook the ground beef in a hot skillet over medium heat until it’s well browned, as this step develops a rich, savory base from the Maillard reaction. Don’t rush this step; take about 8-10 minutes to achieve that deep golden color without burning. Drain any excess fat to keep the dish lighter without compromising on flavor.

Incorporating the diced tomatoes adds not only moisture but also acidity, which balances the richness of the beef. If you’re looking for a variation, consider substituting ground turkey or chicken for the beef to lighten the dish. Adjust the seasoning as needed, adding a splash of Worcestershire sauce or a pinch of red chili flakes for an extra kick, depending on your taste preferences.

Perfecting the Baking Process

When baking your stuffed zucchinis, it’s crucial to cover them with foil for the first part of the cooking process to trap steam, which helps cook the zucchinis evenly. Bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes. You’ll know they are done once the flesh is fork-tender but still holds its shape. If you prefer a little crispness, remove the foil during the last 5-10 minutes of baking to allow the tops to brown and the cheese, if used, to melt and slightly bubble.

For meal prep, these stuffed zucchinis can be made ahead of time and stored in the fridge for up to 3 days before baking. Just follow through with the stuffing step and cover tightly with plastic wrap or foil. This dish is also freezer-friendly; simply assemble and freeze before baking. When you're ready to enjoy them, bake directly from the freezer for an additional 10-15 minutes, keeping an eye on the cooking time to prevent overcooking.

Ingredients

For the Stuffed Zucchini

4 medium zucchinis
1 lb ground beef
1 cup bell peppers, diced
1 cup onions, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded cheese (optional)

Cooking Instructions

Steps

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the insides using a spoon, leaving about 1/4 inch of flesh.

Cook the Filling

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the onions, bell peppers, and garlic. Sauté until vegetables are tender.

Mix the Filling

Stir in the diced tomatoes, oregano, and basil. Season with salt and pepper. Allow the mixture to cook for about 5 minutes, then remove from heat.

Stuff the Zucchini

Spoon the beef mixture into the hollowed-out zucchini halves. If desired, sprinkle shredded cheese on top for extra flavor.

Bake

Place the stuffed zucchinis in a baking dish and cover with foil. Bake for 25-30 minutes in the preheated oven, or until the zucchinis are tender.

Enjoy Your Dish!

Pro Tips

For extra flavor, try adding some crushed red pepper flakes to the filling or using different types of cheese like mozzarella or cheddar.

Serving Suggestions

These stuffed zucchinis make a vibrant centerpiece for any meal. Serve them warm, garnished with fresh parsley or basil for a pop of color. A drizzle of balsamic glaze or a side of homemade tomato sauce can elevate the dish even further. Pair it with a light salad or grain, such as quinoa or couscous, to create a well-rounded meal that highlights the zucchini's flavors.

If you're hosting a dinner party, consider serving the stuffed zucchinis alongside crusty garlic bread to soak up any delicious juices. You can also prepare a simple side of sautéed greens, like spinach or kale, which will complement the savory filling beautifully. Your guests will appreciate the healthy yet indulgent aspect of this dish.

Variations and Customizations

Feel free to get creative with your filling! Swap out the bell peppers for mushrooms or spinach, or add black olives or corn for a southwestern flair. If you're adhering to a vegetarian diet, you can replace the ground beef with lentils or a mixture of black beans and mushrooms for a hearty, plant-based alternative. Just be sure to adjust seasonings accordingly to enhance flavors.

For a cheesier option, experiment with different types of cheese. Feta or goat cheese brings a tangy element, while mozzarella provides a classic stretchiness. Mixing cheeses can also yield a delightful flavor profile. Just remember not to overload the zucchinis, as this can affect their cooking time and texture.

Questions About Recipes

→ Can I use other types of meat?

Yes, ground turkey or chicken can be used as alternatives to beef for a lighter option.

→ How do I make this vegetarian?

Replace the ground beef with quinoa, lentils, or a mix of beans and add some sautéed mushrooms for a hearty vegetarian option.

→ Can I prepare this dish in advance?

Absolutely! You can prep the zucchinis and stuffing a day ahead. Just keep them separate until you're ready to bake.

→ What can I serve alongside stuffed zucchini?

A fresh garden salad or rice pilaf pairs nicely with stuffed zucchini for a complete meal.