Stuffed zucchini with tomato sauce, ground beef, and gooey mozzarella cheese makes for an easy all-in-one dinner that everyone will love!
Ground Beef Stuffed Zucchini Overview
Even though stuffed zucchini looks fancy, it’s super easy to whip up! Just prep the zucchini, cook up the filling, stuff it in, and pop it in the oven.
Whether you’re cooking for the whole family or just for yourself, stuffed zucchini is always a hit. This recipe makes ten servings, so it’s perfect for dinner or for meal prepping easy lunches throughout the week!
Recipe Ingredients
- 6 zucchinis
- 1 lb lean ground beef - a ground beef/pork blend will also work
- 1 cup chopped yellow onion - diced small
- 4 minced garlic cloves
- 15 oz can tomato sauce - approx 1 ¾ cups
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup shredded mozzarella cheese - or more if needed
Kitchen Equipment Used
- 11 x 17 Baking Sheet – I recommend having at least one large baking sheet to make easy dinner ideas like this one!
- Parchment Paper Sheets – These are pre cut and are so convenient for baking recipes!
- Frying pan or cast iron skillet works great for cooking ground beef mixture.
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Stuffed Zucchini
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Slice the top and bottom off of 6 zucchinis, then slice them each in half lengthwise. Use a spoon to scrape out the inner flesh. Chop 1 cup of the flesh into small pieces for the recipe. Save this for later.
STEP 2: Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the zucchini slices in a single layer. Set aside.
STEP 3: In a large skillet over medium-high heat, Add the 1 lb lean ground beef and break up using the tip of a wood spatula. Cook until the beef is browned and no longer pink.
STEP 4: Fold a paper towel and use a wood spatula to swish around the pan absorbing any excess grease, if needed.
STEP 5: Add the 1 cup chopped onion and 1 cup chopped zucchini and cook 2-3 minutes. Stir in 4 minced garlic cloves and let cook 30 seconds.
STEP 6: Pour in the 15 oz canned tomato sauce. Sprinkle in 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon ground black pepper. Mix everything together. Let this simmer for 2-3 minutes, until the excess liquid reduces.
STEP 7: Now scoop the ground beef mixture into each zucchini boat using a spoon. Sprinkle 1 cup shredded mozzarella cheese over top using more cheese if needed.
STEP 8: Place the zucchini boats in the oven to bake for 20-25 minutes or until cheese is golden brown, and zucchini is soft and tender when poked with a fork.
STEP 9: Remove from oven and let cool 5 minutes before adding to plates. Slice and serve!
Recipe Tips
- Don’t overstuff your zucchini! Leave a little room at the top so the cheese can melt nicely and everything can bubble up without overflowing.
- Bake those stuffed zucchini until they’re tender but still holding their shape—about 25 to 30 minutes at 375°F should do the trick! Check if they're done by poking them with a fork.
- These boats are awesome for meal prep! Make a big batch and stash the leftovers in the fridge for quick lunches or dinners all week long.
- For an extra flavor boost, drizzle on some hot sauce, ranch, or sprinkle with grated parmesan after they come out of the oven!
How To Store Leftovers
- Refrigerate – Keep in the refrigerator for up to 3 days when stored in an airtight container.
- Reheat – You can reheat your leftovers in the microwave or back in the oven at 375F until heated through.
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Ingredients
- 6 zucchinis
- 1 lb lean ground beef - a ground beef/pork blend will also work
- 1 cup chopped yellow onion - diced small
- 1 cup chopped zucchini
- 4 minced garlic cloves
- 15 oz can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese - or more if needed
Instructions
- Slice the top and bottom off of 6 zucchinis, then slice them each in half lengthwise. Use a spoon to scrape out the inner flesh. Chop 1 cup of the flesh into small pieces for the recipe. Save this for later.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the zucchini slices in a single layer. Set aside.
- In a large skillet over medium-high heat, Add the 1 lb lean ground beef and break up using the tip of a wood spatula. Cook until the beef is browned and no longer pink.
- Fold a paper towel and use a wood spatula to swish around the pan absorbing any excess grease, if needed.
- Add the 1 cup chopped onion and 1 cup chopped zucchini and cook 2-3 minutes. Stir in 4 minced garlic cloves and let cook 30 seconds.
- Pour in the 15 oz canned tomato sauce. Sprinkle in 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon ground black pepper. Mix everything together. Let this simmer for 2-3 minutes, until the excess liquid reduces.
- Now scoop the ground beef mixture into each zucchini boat using a spoon. Sprinkle 1 cup shredded mozzarella cheese over top using more cheese if needed.
- Place the zucchini boats in the oven to bake for 20-25 minutes or until cheese is golden brown, and zucchini is soft and tender when poked with a fork.
- Remove from oven and let cool 5 minutes before adding to plates. Slice and serve!
The nutritional information provided is an estimate and is per serving.
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