Beef And Veggie Stuffed Zucchini

Name: Beef And Veggie Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 pound ground beef; 1 cup diced bell peppers; 1 cup diced onions; 2 cloves garlic, minced; 1 cup diced tomatoes; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil

Highlighted under: Easy Family Meals

I love making Beef And Veggie Stuffed Zucchini, as it's a delightful dish that combines healthy ingredients with rich flavors. Each time I prepare it, I enjoy the balance of savory beef and fresh veggies nestled in tender zucchini. This recipe is not only easy to follow but also allows for customization based on what I have in the fridge. Plus, it's a fantastic way to sneak in some extra vegetables for a nutritious family meal!

Created by

Lila Morgan

Last updated on 2026-02-08T01:36:35.747Z

When I first tried stuffing zucchini with a savory beef and veggie mix, I was amazed at how all the flavors melded together in each bite. The juicy beef, crisp vegetables, and tender zucchini create a perfect texture contrast. What I've learned is that pre-cooking the filling for just a few minutes enhances the flavors significantly before stuffing them into the zucchini.

Another tip I discovered is to roast the zucchini tops separately. This way, you can sprinkle them with cheese and pop them back in the oven for a deliciously melty finish. Every time I serve these stuffed zucchinis, I get rave reviews!

Why You'll Love This Recipe
Rich beef flavor complemented by fresh vegetables
Healthy and low-carb option that delights the whole family
Perfect for meal prep or a cozy dinner

Understanding Zucchini as a Base

Zucchini serves as an excellent base for this stuffed dish, providing a mild flavor that complements the robustness of the beef and vegetables. When selecting zucchinis, aim for firm specimens with smooth skin. Avoid any with soft spots or blemishes, as these may indicate spoilage. The size of the zucchinis matters too—medium-sized ones are ideal for stuffing, ensuring they maintain their structure during cooking while providing ample room for filling.

To achieve the perfect texture, it’s crucial to scoop out the flesh carefully. Leaving about a quarter inch of flesh helps the zucchini boats hold their shape while baking, preventing them from collapsing under the weight of the filling. If you find the centers particularly watery, you can sprinkle a pinch of salt inside and let them sit for about 10 minutes. This method draws out excess moisture and enhances the overall flavor of the zucchinis.

Perfecting the Flavors

The combination of ground beef, bell peppers, and onions builds a rich flavor profile. When sautéing the onions and peppers, aim for a translucent appearance, which usually takes around 4-5 minutes over medium heat. This step not only develops sweetness but also prevents the onions from being too pungent and raw in the final dish. Adding minced garlic just before the ground beef helps to infuse the filling with aromatic depth, while the Italian seasoning ties all the flavors together seamlessly.

For a bit of extra zing, consider incorporating some chili flakes or a splash of Worcestershire sauce into the mixture. Additionally, swapping out the ground beef for turkey or a plant-based alternative can cater to dietary preferences while maintaining the overall narrative of the dish. Just keep in mind that the cooking times may vary depending on the substitution and you might need to adjust seasonings accordingly.

Ingredients

Gather these fresh ingredients to make your Beef And Veggie Stuffed Zucchini:

Ingredients

4 medium zucchinis
1 pound ground beef
1 cup diced bell peppers
1 cup diced onions
2 cloves garlic, minced
1 cup diced tomatoes
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
2 tablespoons olive oil

Make sure all the ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your delicious Beef And Veggie Stuffed Zucchini:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh to maintain structure. Set the zucchini boats aside.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, cooking until softened. Stir in the ground beef, garlic, and Italian seasoning, cooking until the beef is browned. Mix in diced tomatoes and season with salt and pepper.

Stuff the Zucchini

Spoon the beef and veggie mixture into each zucchini boat, packing it lightly. Top each stuffed zucchini with a generous amount of mozzarella cheese.

Bake

Arrange the stuffed zucchinis on a baking tray and bake in the preheated oven for about 30 minutes, or until the zucchinis are tender and the cheese is bubbly.

Let the stuffed zucchinis cool for a few minutes before serving.

Pro Tips

Feel free to customize the filling with any leftovers or your favorite veggies! Adding a sprinkle of crushed red pepper can also give a nice kick.

Make-Ahead and Storage Tips

You can prepare these stuffed zucchinis ahead of time for a quick weeknight meal. Simply complete the stuffing process and arrange the zucchini boats in a baking dish. Cover and refrigerate them for up to 24 hours before baking. If you want to freeze them, tightly wrap the uncooked stuffed zucchinis in plastic wrap and foil, storing them for up to three months. When ready to enjoy, thaw overnight in the fridge and bake as directed; they may require a few extra minutes in the oven.

Leftover stuffed zucchinis can be refrigerated in an airtight container for up to four days. When reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quicker option, but I prefer the oven as it helps maintain the texture of the zucchini and keeps the cheese melty.

Serving Suggestions

These beef and veggie stuffed zucchinis are delicious on their own, but they can be paired with several sides to create a balanced meal. A fresh green salad with a light vinaigrette adds a crisp contrast to the stuffed zucchinis. You might also consider serving them with whole grain bread or quinoa for an extra fiber boost. The flavors of the dish also pair nicely with a side of roasted vegetables or a tangy cucumber salad.

For a fun twist, you can add additional toppings once the zucchinis are out of the oven. A sprinkle of fresh herbs, like basil or parsley, can brighten the flavors, while a drizzle of balsamic glaze offers a sweet tang. To elevate the dish further, I often serve it with a dollop of Greek yogurt or sour cream, which provides a creamy finish and enhances the overall flavor experience.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! Ground turkey or chicken works well and offers a lighter alternative.

→ How do I store the leftovers?

Place the leftovers in an airtight container and refrigerate for up to 3 days. They can be reheated in the oven or microwave.

→ Can I freeze stuffed zucchini?

Yes! Assemble the stuffed zucchinis, then freeze them before baking. Just make sure to use freezer-safe containers.

→ What can I serve with stuffed zucchini?

A fresh garden salad or garlic bread pairs perfectly for a complete meal.