Beef-Stuffed Zucchini Recipe
Beef-Stuffed Zucchini Recipe photo by Taste of Home
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Beef-Stuffed Zucchini Recipe

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For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2 each: 394 calories, 21g fat (10g saturated fat), 134mg cholesterol, 602mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 33g protein .


  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, cook beef, onion and zucchini pulp 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.
  4. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef-Stuffed Zucchini in Simple & Delicious July/August 2008, p6

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mar6534 253950
Reviewed Sep. 11, 2016

"made this recipe today, I added the pulp zucchini, however the recipe does not tell you what to do with. am I missing something"

gdubmom 252493
Reviewed Aug. 11, 2016

"I've made this dinner a few times now, sometimes with bell peppers instead of zucchini, and it's always a hit. Pretty impressive, since two of my food critics are young kids. My husband and I are also pleased with the low calorie count."

oceanlover2810 252425
Reviewed Aug. 10, 2016 Edited Aug. 11, 2016

"To make it low-carb for my husband, I left out the egg and breadcrumbs and used taco seasoning instead of spaghetti sauce. We called them Mexican zucchini cheese boats! :D"

JCV4 252349
Reviewed Aug. 8, 2016

"This is a tasty recipe to help use up an abundance of zucchini. I added some chopped garlic to the beef mixture and baked them in the oven to finish."

nicki1966 244549
Reviewed Feb. 27, 2016

"Very tasty....simple to prepare, I will make them again!"

momio 234847
Reviewed Oct. 12, 2015

"They were good! I've made recipes very much like this so I decided to try salsa instead of marinara because it's not my husband's favorite. It was a good substitution!"

sstetzel 233742
Reviewed Sep. 30, 2015

"Hi July_Rhonda,

If you wanted to do these conventionally you'd place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
Then fill shells with the beef mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned
Hope that helps!
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

July_Rhonda 233687
Reviewed Sep. 29, 2015

"Can you update this for those (yes there are many) who choose not to use microwave ovens."

angela32 233452
Reviewed Sep. 25, 2015

"I made this recently and they were really good. A great way to use the abundance of zucchini from the garden."

boisegrams 233411
Reviewed Sep. 24, 2015

"Made this recipe tonight. It was so quick and easy. . . exactly as written. My boyfriend just loved it. I think I will try it again with some Italian sausage, but we really enjoyed it with the hamburger, too. Thanks for sharing!"

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