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You are here: Home / Recipes / Main Dishes / Stuffed Zucchini with Beef and Cheese

Main Dishes Recipes
Published: July 27, 2019 | Last Updated: August 12, 2020 | Author: Lois

Stuffed Zucchini with Beef and Cheese

Stuffed Zucchini with Beef and Mozzarella Cheese filled with seasoned ground beef and tomato sauce then topped with two types of cheeses and baked till bubbly. This is just one of the easy zucchini recipes featured on the blog that’s also a perfect low carb. This recipe is great when your garden is overflowing with zucchini this summer. 

Stuffed Zucchini with Beef and Mozzarella Cheese FEATURED photo

There are so many ways to enjoy zucchini. 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 zucchini as the star of the meal and not just as a side dish. 

Stuffed Zucchini with Beef and Mozzarella Cheese

This recipe for Stuffed Zucchini is the perfect way to use up all the zucchini growing in our gardens. And if your garden is overflowing with zucchini, like mine is, you’re going to be so happy you stopped by today for a visit! 

As I stated above, this recipe has been updated since it first appeared on my site in 2013.  Sometimes I still find it amazing that I’ve been blogging for 12 years..how crazy is that? Here’s what the recipe looked like when it was originally published. 

To begin with, there were only 2 photos posted in 2013. Not only was it time to update the photos, but now there is a printable recipe card for you to use as well. 
Stuffed Zucchini Recipe Photos from 2013

Ingredients

Make sure you print out the recipe below and save it for later! 

  • 3 medium sized zucchini
  • 1 pound ground beef
  • 1 cup pasta sauce or marinara sauce
  • 1/4 cup pasta sauce or marinara sauce – used for the bottom of the baking dish.
  • 1 cup mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs – you can choose not to use these if you want to keep the recipe truly low-carb. 
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning

Directions for Preparing the Beef

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.

Directions for Preparing the Zucchini

To begin with, slice the zucchini lengthwise. Next, use a small spoon and scoop out the seeds and pulp from the inside. 

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 mniutes.

Use a spoon to hollow out zucchini

How to Fill the Zucchini Shells

Spray a large rectangular baking dish with non-stick cooking spray. Then spread the 1/4 cup marinara sauce on the bottom of the baking dish and place the zucchini on top of the sauce. 

Hollowed out zucchini in baking dish ready to be filled

Next, spoon the meat mixture evenly into the zucchini shell.

Add ground beef to the hollowed out Zucchini in baking dish

Then combine the two cheeses and add them to the top of the zucchini followed by the Panko breadcrumbs. Remember, if you want to keep this recipe completely low-carb, you most likely want to not add the Panko breadcrumbs. 

Stuffed Zucchini ready for oven topped with mozzarella cheese.

Baking Instructions

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. The Panko breadcrumbs add just the right amount of crunch to the zucchini. They give it a much better flavor than traditional breadcrumbs. 

Stuffed Zucchini with Beef and Cheese baked and topped with Panko breadcrumbs.

Serving Tips

  • Serve the stuffed zucchini with a simple tossed salad if you’re following a low carb diet plan. 
  • As a matter of fact, 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! 

Flat leaf parsley in small bowl over stuffed zucchini in baking dish.

FREQUENTLY ASKED RECIPE QUESTIONS

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. 

Stuffed Zucchini with Ground Beef, Tomato Sauce and Cheese FEATURED photo

More Delicious Zucchini Recipes: 

  • Zucchini Corn Casserole 
  • Zucchini Pizza Bites 
  • Grilled Steak with Zucchini Spiral Noodles
  • Zucchini Ricotta Mozzarella Galatte

e-Cookbooks Available 

Also available are two e-cookbooks with a few more on the way. 

Cake Mix Recipes e-CookbookCake Mix Recipes e-CookbookMore Information12 Cookie Recipes e-Cookbook12 Cookie Recipes e-CookbookMore InformationKeto Breakfast Recipes e-CookbookKeto Breakfast Recipes e-CookbookMore Information

 

Stuffed Zucchini with Ground Beef, Tomato Sauce and Cheese FEATURED photo

Stuffed Zucchini

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Stuffed Zucchini with Beef and Mozzarella Cheese filled with seasoned ground beef and tomato sauce then topped with two types of cheeses and baked till bubbly. This is the perfect low carb recipe to make when your garden is overflowing with zucchini this summer. 

Ingredients

  • 3 medium sized zucchini
  • 1 pound ground beef
  • 1 cup pasta sauce or marinara sauce
  • 1/4 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
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • Freshly chopped parsley as garnish if desired

Instructions

    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.
    2. Add the seasonings.
    3. Stir in the tomato sauce and continue cooking for about 10 minutes or until everything is combined.
    4. Set aside while you prepare the zucchini.
    5. Slice the zucchini lengthwise.
    6. Using a spoon, scoop out the center of each zucchini to create a shell for the meat mixture to sit in.
    7. Bring a large pot of water to boil.
    8. 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.
    9. Remove from water and drain upside down on a paper towel for at least 5 mniutes.
    10. Spray a large rectangular baking dish with non-stick cooking spray.
    11. Spread the 1/4 cup marinara sauce on the bottom of the baking dish.
    12. Place the zucchini on top of the marinara sauce in the baking dish.
    13. Spoon the meat mixture evenly into the zucchini shells.
    14. Combine the cheeses and add to the top of the zucchini followed by the Panko breadcrumbs.
    15. Bake for 20 minutes in a preheated 40 degree oven or until the zucchini is very tender and the cheese is melted and bubbly.
    16. Sprinkle with parsley before serving.



Notes

Boiling the zucchini for just a few minutes really helps give you a more tender zucchini without overcooking everything in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cheese Grater Stainless Steel
    Cheese Grater Stainless Steel
  • Rectangular Baking Dish for Cooking
    Rectangular Baking Dish for Cooking
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 361mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 23g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

© Lois
Cuisine: Italian / Category: Main Dishes
This recipe has been updated since it first published in 2013 with new photos and a printable recipe card. 
Baked stuffed zucchini with beef mozzarella cheese and tomato sauce.

Baked Stuffed Zucchini in baking dish ready to serve.
 

 

 

 
 
 
 
 
 

 
 
 
 
 
 
 
 

 
 
 
 
 
 


10 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. gun mayhem says

    August 9, 2019 at 8:09 am

    WOW! This looks gorgeous AND delicious!

    Reply
    • Lois says

      August 12, 2019 at 4:51 pm

      Thank you! We always eat with our eyes first, right?

      Reply
  2. Cat Golden says

    July 29, 2015 at 12:29 am

    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

    Reply
  3. Melissa Vera says

    July 26, 2015 at 10:45 pm

    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.

    Reply
  4. mickeydownunder says

    August 21, 2013 at 2:36 am

    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

    Reply
  5. Sue says

    August 20, 2013 at 11:59 pm

    Looks delicious, Lois, and what a great way to use leftover, taco meat,.
    Sue

    Reply
  6. Trace4J says

    August 20, 2013 at 11:23 pm

    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

    Reply
  7. Joanne DiPalo says

    August 20, 2013 at 9:27 pm

    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

    Reply
  8. Blondee says

    August 20, 2013 at 8:53 pm

    Can never get enough zucchini. I even bought a veggie swirler so I can use it in place of spaghetti.

    Reply
  9. April says

    August 20, 2013 at 12:43 pm

    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!

    Reply

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