Savory seasoned ground beef and tangy tomato sauce fill these Stuffed Zucchini with Beef and Mozzarella Cheese, which are then crowned with a melty blend of mozzarella and parmesan before baking to golden perfection.
This family dinner recipe, brimming with delicious filling and melted cheese, is a low-carb option from the blog's collection of simple zucchini dishes.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
There are so many ways to enjoy summer squash. In fact, I have a few of my family's favorite zucchini recipes included here in my blog.
However, I think this might be one way that allows you to serve the vegetable as the star of the meal and not just as a side dish.
Table of Contents
- Stuffed Zucchini with Beef and Mozzarella Cheese
- Top Tip
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Directions
- Prepare the Beef
- Prepare the Zucchini
- Quick Tip
- How to Stuff a Zucchini
- Top Tip
- Baking Instructions
- Before You Begin!
- Serving Tips
- Storing and Reheating Tips
- Can you Freeze Stuffed Zucchini?
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Stuffed Zucchini with Beef and Mozzarella Cheese
If your garden, like mine, is overflowing with summer squash, then this Zucchini Boat recipe is the perfect solution to your abundance!
Another way to enjoy summer's favorite squash is with this zucchini involtini recipe, where grilled slices are rolled up with ricotta cheese.
Top Tip
If you want to keep this recipe completely low-carb, you most likely want to not add the Panko breadcrumbs.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- 3 medium sized zucchini
- Ground beef
- Pasta sauce or Marinara sauce
- Mozzarella cheese
- Freshly grated Parmesan cheese
- Panko breadcrumbs - you can choose not to use these if you want to keep the recipe truly low-carb.
- Garlic powder
- Italian seasoning
Step-by-Step Directions
Prepare the Beef
Step 1: In a large skillet sprayed with non-stick cooking spray or a few teaspoons of oil, brown the ground beef until no longer pink. Add the seasonings. Stir in the tomato sauce and continue cooking for about 10 minutes or until everything is combined.
Prepare the Zucchini
Step 2: Slice the zucchini lengthwise. Next, use a small spoon and scoop out the seeds and pulp from the inside.
Step 3: Bring a large pot of water to boil and place the zucchini in the boiling water for about 3 minutes. You want the zucchini tender enough for a knife to easily pierce the skin, but not completely cook the zucchini. Remove from water and drain upside down on a paper towel for at least 5 minutes.
Quick Tip
Quickly blanching the zucchini in boiling water ensures a tender texture without the risk of overcooking it in the oven.
How to Stuff a Zucchini
Step 4: Spray a large rectangular baking dish with non-stick cooking spray. Then spread the ¼ cup marinara sauce on the bottom of the baking dish and place the zucchini on top of the sauce.
Step 5: Next, spoon the meat mixture evenly into the zucchini shell. Then combine the two cheeses and add them to the top of the zucchini followed by the Panko breadcrumbs.
Top Tip
The Panko breadcrumbs add just the right amount of crunch to the zucchini. They give it a much better flavor than traditional breadcrumbs.
Baking Instructions
Step 6: Bake for 20 minutes in a preheated 400 degree oven or until the zucchini is very tender and the cheese is melted and golden brown.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Serving Tips
Serve the stuffed zucchini with a simple tossed salad if you're following a low carb diet plan.
A side serving of spaghetti tossed with garlic butter would be the perfect accompaniment for this recipe.
You can never go wrong with a serving of homemade French bread or Garlic Monkey Bread, but then again the recipe will no longer be low-carb!
Storing and Reheating Tips
Refrigerator: After cooling, place the stuffed zucchini in an airtight container and store in the refrigerator for 3-4 days.
Reheating: Reheat in a 350°F oven for 15-20 minutes or in the microwave for 1-2 minutes until warmed through.
Can you Freeze Stuffed Zucchini?
This is one recipe you shouldn't freeze. The stuffed zucchini do not hold up well to freezing and will be quite mushy when you defrost them. You can, of course, prepare the stuffed zucchini earlier in the day or even the night before and bake later in the day.
More Recipes to Love
📖 Recipe Card
Stuffed Zucchini
Ingredients
- 3 medium sized zucchini
- 1 pound ground beef
- 1 cup pasta sauce or marinara sauce
- ¼ cup pasta sauce or marinara sauce - used for the bottom of the baking dish.
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 cup mozzarella cheese
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup Panko breadcrumbs
- Freshly chopped parsley as garnish if desired
Method
- In a large skillet sprayed with non-stick cooking spray or a few teaspoons of oil, brown the ground beef until no longer pink.
- Add the seasonings.
- Stir in the tomato sauce and continue cooking for about 10 minutes or until everything is combined.
- Set aside while you prepare the zucchini.
- Slice the zucchini lengthwise.
- Using a spoon, scoop out the center of each zucchini to create a shell for the meat mixture to sit in.
- Bring a large pot of water to boil.
- Place the zucchini in the boiling water for about 3 minutes. You want the zucchini tender enough for a knife to easily pierce the skin, but not completely cook the zucchini.
- Remove from water and drain upside down on a paper towel for at least 5 mniutes.
- Spray a large rectangular baking dish with non-stick cooking spray.
- Spread the ¼ cup marinara sauce on the bottom of the baking dish.
- Place the zucchini on top of the marinara sauce in the baking dish.
- Spoon the meat mixture evenly into the zucchini shells.
- Combine the cheeses and add to the top of the zucchini followed by the Panko breadcrumbs.
- Bake for 20 minutes in a preheated 40 degree oven or until the zucchini is very tender and the cheese is melted and bubbly.
- Sprinkle with parsley before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first published in 2013 with new photos and a printable recipe card.
gun mayhem says
WOW! This looks gorgeous AND delicious!
Lois says
Thank you! We always eat with our eyes first, right?
Cat Golden says
Lois! These look delicious! We eat a lot of zucchini in our house too! So I am always on the hunt for great zucchini recipes! Thank you for sharing at Dream. Create. Inspire. Link! I hope we'll see you there again tonight!
Cat
Melissa Vera says
This looks so yummy. Now to get some more zucchini to make this. Thanks for linking up on the #HomeMattersParty this week. Hope you will come back next week to link up again. to get some more zucchini soon to make it.
mickeydownunder says
G'day and definitely a great way using up taco meat, true!
So warm and welcoming...wish could come through the screen and try some now too!
Cheers! Joanne
http://www.facebook.com/whatsonthelist
Sue says
Looks delicious, Lois, and what a great way to use leftover, taco meat,.
Sue
Trace4J says
Thank you for sharing.
Can't wait to try.
Hubs and I are still not eating carbs.
So this looks wonderful for us.
Woolie Hugs
Joanne DiPalo says
This looks so delicious. I like making a dish like this, use some leftovers and just add a salad. Great meal planning for busy moms.
Thanks for sharing,
Joanne
Blondee says
Can never get enough zucchini. I even bought a veggie swirler so I can use it in place of spaghetti.
April says
Wow...does that ever look good! I would have never thought about topping a zucchini off with ground meat. Just might have to give that one a try!