International Stuffed Zucchini Recipe
International Stuffed Zucchini Recipe photo by Taste of Home
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International Stuffed Zucchini Recipe

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Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 2 large zucchini
  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded Havarti cheese with jalapeno or Havarti cheese
  • 3/4 cup crumbled feta cheese, divided
  • 2 tablespoons minced fresh basil or oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 391 calories, 25g fat (13g saturated fat), 108mg cholesterol, 588mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 32g protein .


  1. Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  2. In a large skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
  3. Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as International Stuffed Zucchini in Country Extra September 2010, p44

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danielleylee 231082
Reviewed Aug. 11, 2015

"I made this the other night, we have oodles of squash in our garden. It was a nice twist to a classic. I love that I was able to use some fresh basil from out of the garden."

chefheidi18 226281
Reviewed May. 13, 2015

"It was tasty. Since I bought zucchini at the store, they were a bit smaller, so I had to use 3. I also used dried basil, but less of it. It was quite tasty and pretty simple to make."

ysiad02 163578
Reviewed Aug. 19, 2011

"This recipe has great flavors with the basil and cheeses. I did everything as it said but used ground turkey. A friend that tried it at work also made it at home for her family and used ground meat. It was a great success. I definitely will be making it again."

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