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Beef-Stuffed Zucchini Recipe

Beef-Stuffed Zucchini Recipe

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. YIELD:4 servings


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


  • 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.

Nutritional Facts

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

Reviews for Beef-Stuffed Zucchini

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Reviewed Sep. 19, 2017

"I made these for dinner tonight and they were a hit! I used Taco sauce instead of the marinara sauce and for the last step I sprinkled them with the cheese and some broken corn chips before popping them back in the oven. I'll make these again!"

Reviewed Sep. 13, 2017

"Made tonight for dinner..added green pepper an use dices tomatoes an Rotella some mozzarella cheese. Was good an will do again.. put extra burger around zucchini shells"

Reviewed Nov. 3, 2016

"This recipe was great. I added a bit of minced garlic in while cooking the ground beef. Very tasty.

To ALL who said the recipe didn't say what to do with the pulp - review the directions. It clearly states what to do with it....... Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain."

Reviewed Sep. 27, 2016

"Nice change. My husband said it's a keeper. I did go the conventional route rather than microwave and boiled the zucchini shells for a couple minutes. After filling them I put them under the broiler for 4-5 minutes as suggested by sstetzel. Turned out great!"

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"

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."

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"

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."

Reviewed Feb. 27, 2016

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

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!"

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