Ground Beef Stuffed Zucchini

Name: Ground Beef Stuffed Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium zucchinis; 1 lb ground beef; 1 onion, chopped; 2 garlic cloves, minced; 1 cup diced tomatoes (canned or fresh); 1 teaspoon paprika; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded cheese (Cheddar or Mozzarella)

Highlighted under: Everyday Comfort Food Inspiration

I absolutely love making Ground Beef Stuffed Zucchini for dinner! This dish perfectly combines savory ground beef with the tender freshness of zucchini. Each bite is a delightful explosion of flavors, enhanced by herbs and spices that make it unique. It’s an ideal meal for busy weeknights, and even the kids can’t resist it! Plus, it's a great way to sneak in some veggies while enjoying a hearty meal. Trust me, once you try it, it’ll become a family favorite in no time!

Created by

Victoria Hall

Last updated on 2026-02-02T01:41:35.632Z

I remember the first time I made Ground Beef Stuffed Zucchini—my family was skeptical about zucchini as a main dish, but they were pleasantly surprised! I chose to sauté the beef with onions and garlic before stuffing the zucchini, which not only enhances the flavor but also brings out the natural sweetness of the zucchini. This technique ensures that every bite is juicy and packed with flavor.

What really sets this recipe apart is the blend of spices I use. I found that adding a hint of paprika and Italian seasoning elevates the dish and gives it a unique twist. It’s a wonderful way to turn a simple vegetable into a spectacular meal that everyone can appreciate.

Why You'll Love This Recipe
Rich and savory flavors combined with tender zucchini
Easy to prepare, perfect for weeknight dinners
Healthy and satisfying, loaded with protein and veggies

Zucchini Preparation

When cutting the zucchinis, aim for uniform halves to ensure even cooking throughout. A sharp knife is essential for clean cuts, helping you avoid any uneven edges that can lead to overcooked or undercooked sections. After scooping out the insides, don’t discard the flesh; instead, finely chop it and mix it into the beef filling for added flavor and moisture. This also minimizes waste and makes the stuffing even more delicious!

As you preheat your oven to 375°F (190°C), take note of the texture you want from your zucchinis. You should feel them slightly soft yet firm after baking, which means they'll hold their shape while providing a tender bite. If you find your zucchinis are too tough, try choosing small to medium-sized ones; larger zucchinis often have a tougher skin and more seeds, affecting the texture of your dish.

Cooking the Filling

Using a skillet allows for even heat distribution as you brown the ground beef. Aim for medium heat to encourage browning without burning. You’ll know the beef is ready when it loses its pink color and starts to develop a nice crust. Adding the onions and garlic afterward infuses the oil with savory flavors that enhance the entire filling. Sautéing them until they're translucent (about 3-5 minutes) not only develops sweetness but also builds depth in flavor.

Tomatoes play a vital role in the filling by adding acidity, which balances the richness of the beef. If you’re using canned tomatoes, opt for whole or diced varieties in juice rather than sauce; they’ll provide a better texture. Letting the mixture simmer for 5 minutes allows the flavors to meld. If you prefer a slight kick, try adding a pinch of red pepper flakes during this step—it amps up the flavor without overwhelming the dish.

Serving and Variations

Once your stuffed zucchinis come out of the oven, let them rest for about 5 minutes before serving. This brief cooling period helps the fillings set a bit, making them easier to slice without falling apart. Serve them with a side salad or some crusty bread to soak up any delicious juices that may escape. These stuffed zucchinis are not only filling but also colorful and appealing on the plate.

Feel free to get creative with the stuffing! If you want to add more veggies, consider incorporating mushrooms or bell peppers into the filling. For a lighter option, swap ground beef for lean ground turkey or plant-based meat alternatives. You can also try different cheese blends, like pepper jack for a spicy kick or feta for a tangy twist. Just ensure you adjust seasoning to complement any additional ingredients you include.

Ingredients

For the Stuffed Zucchini

2 medium zucchinis
1 lb ground beef
1 onion, chopped
2 garlic cloves, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (Cheddar or Mozzarella)

Gather all your ingredients before you start for a smooth cooking process!

Instructions

Prep the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center using a spoon. Set the zucchini halves aside.

Cook the Filling

In a skillet over medium heat, add ground beef and cook until browned. Add onions and garlic, sautéing until translucent. Stir in diced tomatoes, paprika, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes.

Stuff the Zucchini

Fill each zucchini half with the cooked beef mixture, packing it tightly. Top each with shredded cheese.

Bake the Zucchini

Place the stuffed zucchinis in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until cheese is bubbly and golden.

Let the stuffed zucchinis cool for a few minutes before serving. Enjoy your meal!

Pro Tips

For an extra kick, add some red pepper flakes to the beef mixture. You can also substitute ground turkey or chicken for a leaner option.

Make-Ahead Tips

One of my favorite things about this recipe is that you can prepare the stuffed zucchinis ahead of time. Simply follow the steps through filling the zucchinis, then cover them tightly with plastic wrap or foil and store them in the refrigerator for up to 24 hours. When you’re ready to bake, just pop them straight into the oven—there’s no need to adjust cooking time, as long as they’re chilled beforehand.

If you’re looking to freeze them, assemble the stuffed zucchinis and place them in a freezer-safe dish. Make sure to freeze them before baking to preserve texture; they can keep for up to 3 months. When ready to eat, thaw them in the refrigerator overnight, then bake as directed, adjusting for any extra moisture that may have accumulated during defrosting by adding a few extra minutes in the oven.

Troubleshooting Common Issues

If your zucchinis turn out watery, it's likely due to them being overcooked or the filling containing too much moisture. To prevent this, make sure to scoop out enough of the inner flesh and consider patting the insides of the zucchini dry with a paper towel. Another tip is to add breadcrumbs or cooked rice to the filling to absorb excess liquid, ensuring a firmer texture.

In case the cheese doesn’t melt as you expect, make sure it's evenly distributed over the stuffed zucchinis before baking. Using freshly shredded cheese can also help, as it melts better than pre-shredded options, which contain anti-caking agents. If the cheese is browned but not bubbly, you can switch the oven to broil for the last 1-2 minutes—just watch closely to avoid burning.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! You can substitute ground turkey, chicken, or even a plant-based protein for a vegetarian option.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Can I freeze stuffed zucchini?

Yes, you can freeze the stuffed zucchinis before baking. Wrap them tightly in plastic wrap and freeze for up to 2 months.

→ What can I serve with stuffed zucchini?

Stuffed zucchini pairs well with a side salad, garlic bread, or even cooked rice for a complete meal.