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Stuffed Zucchini

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 large egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 medium zucchini
  • 2 cups shredded mozzarella cheese


  • In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each.
  • Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 zucchini half: 294 calories, 15g fat (7g saturated fat), 98mg cholesterol, 831mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein.

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  • gunslinger
    Nov 5, 2020

    Great italian meatloaf flavor in these zucchini boats,. We thought they were delicious!

  • No_Time_To_Cook
    Apr 12, 2020

    I thought this was really good, although I did make a couple of changes because o what I had on hand. I used red pepper instead of green pepper and used dry Italian breadcrumbs. I also used a little less onion and jalapeno. I probably would have given it 5 stars, but my husband wasn't totally on board, as I was. Thank you for sharing the recipe.

  • Donald
    Nov 15, 2018

    Growing up my mother made a version of this using every kind of vegetable: zucchini, yellow crook neck, mushroom caps, blanched cabbage leaves, halved and separated onion cups, any kind of sweet pepper... Even par-cooked acorn squash. Delicious! But the cheese amount at the end is way off! Two cups is 8 ounces of shredded cheese. Obviously the photo doesn't have 2 cups, and if you covered the zucchini with that much cheese you'd drown it. Better just a little Parmesan and mozzarella, or whatever white cheese you've got. You can alternately sprinkle with a Parmesan/panko/chopped parsley breadcrumb mix, broil it a couple minutes--then you've got crunch on top for a nice texture contrast.

  • JMartinelli13
    Oct 6, 2018

    The recipes calls for 4 to 5 zucchini, and I considered halving the recipe, but I also had 2 cubanelle peppers, and I thought the filling would work well in those too. I don't like green bell peppers, so I used red. For the bread crumbs, I used chunk of a locally baked loaf of Parmesan, Basil and Oregano bread. Be careful not to pack the filling in too tightly, or it won't cook properly. I ate one immediately after cooking them, absolutely delicious. The rest I put on a baking sheet and into the freezer. When they were solid, I vacuum-sealed them in single portions.

  • Wakeshia85
    Jul 23, 2016

    This is amazing! I followed the recipe as directed. I will be making this again and again!

  • lczurek
    Jul 18, 2016

    This was a delicious meal. I used ground veal in place of the beef and only used one tomato. The portion of the zucchini that I scooped out I used to stuff a separate one for my vegetarian daughter. Added some Parmesan cheese too. I used garlic salt in place of regular salt.

  • shelly1635
    Aug 7, 2014


  • Cathy_E
    Aug 13, 2013

    I made this without the jalapeno but everything else was the same. Delicious!!!

  • nekosimon
    Aug 11, 2013

    No comment left

  • Bridgetmom
    Aug 10, 2013

    My sister made these and they were a hit. I adapted them with garlic, mushrooms and fresh corn off the cob and used yellow zucchini and will definitely make these again!