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Stuffed Zucchini Recipe
Stuffed Zucchini Recipe photo by Taste of Home

Stuffed Zucchini Recipe

Publisher Photo
An abundance of squash from my garden inspired me to make up this Stuffed Zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:9-10 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 9-10 servings


  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.


  1. In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
  2. Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Stuffed Zucchini in Taste of Home June/July 1995, p17

Nutritional Facts

1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 13, 2013

I made this without the jalapeno but everything else was the same. Delicious!!!

Reviewed Aug. 10, 2013

My sister made these and they were a hit. I adapted them with garlic, mushrooms and fresh corn off the cob and used yellow zucchini and will definitely make these again!

Reviewed Aug. 8, 2013

This was a great fresh recipe....nice change for the zucchini!

Reviewed Aug. 5, 2013

Delicious recipe! Tried this for dinner tonight and it was very yum... didn't add the jalapenos, and added more salt. Forgot the cheese at the end but it was fine without it.

Reviewed Jul. 28, 2013

Definitely a good recipe for using garden vegetables. I used my home-grown zucchini, jalapeño pepper and tomato sauce I made from my garden tomatoes for this delicious dish. I froze a pan of the stuffed zucchini for another time. All in all, avery satisfying and delicious dinner!

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