When zucchini season hits, it’s time to pull out one of my favorite dishes, stuffed zucchini with ground beef and rice. This easy recipe brings together hearty flavors, gooey cheese, and a nutritious dish that’s as satisfying as it is delicious.
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We love zucchini because it's a versatile vegetable that is easy to find year round, but especially in the summer months.
If you're a fan of your local farmers market, then you know you can get a lot of zucchini at the peak of harvest. This recipe is perfect because it still light enough for summer, but is hearty and comforting at the same time.
Serve with some sourdough and my Balsamic Vinegar Bread Dip!
The Best Easy Stuffed Zucchini
Nutritious and filling: Thanks to the lean ground meat and cooked rice, these stuffed zucchini are packed with protein and fiber.
Perfect for meal prep: Store leftovers in an airtight container for an easy grab-and-go lunch.
Customizable: Use cauliflower rice for a low carb option, or swap in yellow squash. Try bell peppers for a classic stuffed peppers.
Kid-approved: The cheesy meat filling makes this a hit with the whole family.
Ingredients
Medium-sized zucchini, trimmed and cut in half lengthwise (aka your zucchini boats).
Olive oil - any neutral flavored oil or cooking spray can be used here.
Chopped onion and minced fresh garlic
Ground beef - lean ground beef, ground turkey, or even ground chicken will work.
Tomato sauce or puree
Cooked rice - I used long grain white rice, but brown rice or basmati rice are also good options.
Dried oregano and dried basil, salt and black pepper
Shredded mozzarella cheese
Shredded parmesan cheese
Optional - A few chopped fresh tomatoes for extra flavor and some chopped fresh herbs like basil or parsley for garnish.
Directions
Preheat the oven to 425 degrees F.
Prep the zucchini - Use a sharp knife to slice each fresh zucchini in half lengthwise, creating 8 zucchini halves. Scoop out the zucchini pulp with a spoon to form zucchini cups, leaving about ¼ to a half inch of zucchini flesh all around. Don't scrape too much so the zucchini stays in tact. Chop the reserved pulp for the filling.
Cook the beef mixture - In a large skillet over medium-high heat, some add olive oil and sauté the chopped onion, minced garlic, and reserved zucchini pulp for about 5 minutes, or until softened. Add the ground beef, breaking it up with a wooden spoon. Season with some garlic powder and onion powder if desired. I used just some salt and black pepper. Cook until meat is browned and cooked through.
Reduce to medium heat and stir in the tomato sauce, cooked rice, and seasonings. I used about half a teaspoon of dried oregano and dried basil. Italian seasoning can also be used. Let the savory meat mixture simmer for 5 minutes over low heat to meld the flavors. Add 2 tablespoons of parmesan cheese to finish your stuffing mixture.
Assemble the zucchini "boats" - Arrange the hollowed-out zucchini on a baking sheet that's been lined with foil or parchment paper. Or use a baking dish that's been coated with cooking spray. Spoon the meat mixture into each boat, pressing the rice stuffing down gently.
Sprinkle with the remaining parmesan cheese and the mozzarella cheese. Bake for about 15-20 minutes, or until cheese is melted and golden brown. You can also use cheddar cheese if you want a different flavor profile.
Note: We cooked out stuffed zucchini to "crisp tender". If you prefer a softer zucchini, cover with foil and cook to desired tenderness.
Variations
Swap the sauce: Use store bought or homemade marinara sauce.
Add veggies: Diced red bell pepper adds sweetness and crunch to the meat filling.
Low-carb: Sub cauliflower rice for a low carb option.
Vegetarian: Swap out meat and use extra veggies like mushrooms or use a meat substitute. Two cans of your favorite beans (rinsed and drained) is another healthy vegetarian substitute for meat.
Storage
This stuffed zucchini with ground beef and rice store beautifully in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
More easy ground beef dinner recipes
- Simple Ground Beef Pot Pie
- Stuffed Pasta Shells with Ground Beef
- American Chop Suey with Ground Beef
- Easy Homemade Beefaroni
📖 Recipe
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Stuffed Zucchini with Ground Beef and Rice
Ingredients
- 4 zucchini medium sized ends trimmed
- 1 teaspoon olive oil or cooking spray
- ½ cup onion chopped
- 2 teaspoon minced garlic
- 1 lb ground beef 93%
- salt and black pepper to taste, add garlic powder, onion powder if desired
- 8 ounce tomato sauce canned
- 1 cup rice cooked
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup + 2 tbsp shredded parmesan cheese
- ½ cup mozzarella cheese finely shredded, use more if needed
Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice each zucchini in half lengthwise, creating 8 zucchini halves. Scoop out the zucchini pulp with a spoon to form zucchini cups, leaving about ¼ to ½ inch of zucchini flesh all around. Don't scrape too much - you want the zucchini to stay in tact. Chop the reserved pulp for the filling.
- In a large skillet over medium-high heat, some add olive oil and sauté the chopped onion, minced garlic, and reserved zucchini pulp for about 5 minutes, or until softened. Add the ground beef, breaking it up with a wooden spoon. Season with some garlic powder and onion powder if desired. I used just some salt and black pepper. Cook until meat is browned and cooked through.
- Reduce to medium heat and stir in the tomato sauce, cooked rice, dried oregano, and dried basil. Let the meat mixture simmer for 5 minutes over low heat. Stir in 2 tablespoon of parmesan cheese. This is your stuffing mixture.
- Arrange the hollowed-out zucchini on a baking sheet that's been lined with foil or parchment paper. Or use a baking dish that's been coated with cooking spray. Spoon the meat mixture into each zucchini, pressing the rice stuffing down gently.
- Sprinkle with remaining parmesan cheese, and the mozzarella cheese. Bake in the preheated oven for about 15-20 minutes, or until cheese is melted and golden brown.
Notes
- The zucchini will be "crisp-tender". If you like it softer, cover with foil and bake to desired tenderness.
- Swap the sauce: Use store bought or homemade marinara sauce.
- Add veggies: Diced red bell pepper adds sweetness and crunch to the meat filling.
- Low-carb: Sub cauliflower rice for a low carb option.
- This stuffed zucchini with ground beef and rice store beautifully in an airtight container*in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
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