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Beef-Stuffed Zucchini

 Beef-Stuffed Zucchini
For a change of pace, substitute your favorite barbecue sauce for the marinara.
4 ServingsPrep/Total Time: 30 min.


  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce


  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of
  • each with a sharp knife to allow zucchini to sit flat. Scoop out
  • pulp, leaving 1/4-in. shells.
  • Place shells in an ungreased 3-qt. microwave-safe dish. Cover and
  • microwave on high for 3 minutes or until crisp-tender; drain and set
  • aside.
  • Meanwhile, in a large skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Remove from the heat; stir in
  • the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup
  • cheese.
  • Spoon about 1/4 cup into each shell. Microwave, uncovered, on high
  • for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes

2 of 2

Beef-Stuffed Zucchini (continued)

Directions (continued)

  • longer or until a thermometer inserted into filling reads 160°
  • and zucchini are tender. Serve with additional marinara sauce.
  • Yield: 4 servings.
Nutritional Facts: 2 stuffed zucchini halves (calculated without additional sauce) equals 394 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 602 mg sodium, 19 g carbohydrate, 4 g fiber, 33 g protein.