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 the perfect low carb recipe to make when your garden is overflowing with zucchini this summer. 

This recipe has been updated since it first published in 2013 with new photos and a printable recipe card. 

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. 

How to Make Stuffed Zucchini

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

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 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

How to Prepare 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.

How to Prepare 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.

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. 

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. Remember, if you want to keep this recipe completely low-carb, you most likely want to not add the Panko breadcrumbs. 

How to Bake Stuffed Zucchini

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. 

How to Serve Stuffed Zucchini

• 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! 

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 Delicious Zucchini Recipes: 

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

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. 

Print

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.

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  Rectangular Baking Dish for Cooking

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 257 Total Fat: 15g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 69mg Sodium: 361mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 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.