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Stuffed Zucchini Recipe

Stuffed Zucchini Recipe

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: 25 min. Bake: 45 min. YIELD:8-10 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 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


  • 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.

Nutritional Facts

1 each: 221 calories, 11g fat (5g saturated fat), 72mg cholesterol, 511mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 20g protein.

Reviews for Stuffed Zucchini

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Wakeshia85 User ID: 8808967 251760
Reviewed Jul. 23, 2016

"This is amazing! I followed the recipe as directed. I will be making this again and again!"

lczurek User ID: 8396886 250588
Reviewed Jul. 18, 2016

"This was a delicious meal. I used ground veal in place of the beef and only used one tomato. The portion of the zucchini that I scooped out I used to stuff a separate one for my vegetarian daughter. Added some Parmesan cheese too. I used garlic salt in place of regular salt."

shelly1635 User ID: 6800880 7354
Reviewed Aug. 7, 2014


Cathy_E User ID: 5806244 3881
Reviewed Aug. 13, 2013

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

Bridgetmom User ID: 7365928 3333
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!"

marshasmum User ID: 6291810 2113
Reviewed Aug. 8, 2013

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

germanycook User ID: 6411056 3880
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."

KristineChayes User ID: 1441542 7350
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!"

lorwen User ID: 6051170 5060
Reviewed Jul. 26, 2013

"WOW, WHAT A GREAT DISH . A good way to use up the 4001 extra zucchini in the garden. Thanks"

SandyRohr User ID: 7256577 4965
Reviewed Jul. 25, 2013

"Tasty and healthy way to use zucchini from the garden!"

danielleylee User ID: 4484886 199054
Reviewed Jul. 24, 2013

"I made this recipe tonight with homegrown zucchini from the garden and homegrown jalapenos as well. You do not need to cook the meat prior to baking this dish if you cook the dish for the recommended amount of time. If you are trying to trim the fat you can use very lean ground beef, egg whites or egg substitute and fat free or at least part-skim mozzarella cheese. I also used whole wheat bread crumbs to add some extra fiber. I made all these modifications and it still turned out a winner. It is very flavorful! My husband really enjoyed this dish. Plus this recipe still comes out if you decrease it to half or only make 1/4 of the recipes especially if you are only cooking for two people."

BarbaraAL User ID: 6377057 2111
Reviewed Jul. 24, 2013

"the writer doesn't say if they cooked the beef first. Do you saute the veg as well? Sounds great but would add garlic. Everything is better with garlic. :D"

janabelle User ID: 4105960 5848
Reviewed Jul. 24, 2013

"For Cwipf - No, you don't cook the beef before mixing."

sallygirl7 User ID: 7182986 4943
Reviewed Jul. 24, 2013

"yum! Made this right away since I have a bunch of zucchini as well. Puts an edge on bell peppers. Loved it!"

claylady01 User ID: 7293258 3330
Reviewed Jul. 24, 2013

"I just did!"

claylady01 User ID: 7293258 7310
Reviewed Jul. 24, 2013

"this looks wonderful,Hubby will NOT eat any squash so I will cut the recipe in half and make it for myself,I like zucchini!"

Cwipf User ID: 5966720 2210
Reviewed Jul. 24, 2013

"Should the ground beef be cooked first before mixing with other ingredients."

tllamar4 User ID: 5318534 5400
Reviewed Aug. 30, 2011

"Excellent! I used fresh herbs from my garden which made it more time consuming to make, but well worth the effort. I made the meat mixture in the morning, and stuffed the zucchini when I came home from work that evening. Served with rice makes a delicious meal. My family loved it!"

tllamar4 User ID: 5318534 4667
Reviewed Aug. 30, 2011

"Excellent recipe! I used fresh herbs instead of dried. Served with white rice makes a satisfying and delicious meal."

mspackman2 User ID: 1981993 7309
Reviewed Aug. 2, 2010

"I didn't use the jalapeno but wished I would have added some minced garlic instead. Very tasty and a great way to use some of those fresh garden veggies!!"

kuhltwo User ID: 984601 2110
Reviewed Jul. 26, 2010

"This was amazing!! I have never made Stuffed Zucchini before. I was truly impressed. Thank you."

esholbrook5 User ID: 1688703 2190
Reviewed Jul. 12, 2009

"yummm yummm!!! :D"

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