Stuffed Zucchini

March 30, 2012

I had a lot of zucchini and I was tired of sautéing it. I had some beef that needed some pizzazz.  Beyond that, I didn’t have any ideas other than stuffing that zucchini. When I made my weekly menu and planned stuffed zucchini, I assumed I would figure out between Sunday and Thursday how I wanted to go about this. I was wrong. So I grabbed what I had hanging around. I knew I didn’t want a tomato sauce, but more of a cream cheese sauce and I had a tub of mascarpone patiently waiting for something. 

This seems like a lot of work, but it was prepped in 15 minutes, and cooked for 30 minutes. You can start the beef, onions, and peppers the same time you begin work on the zucchini. Once you have finished scooping out the middle of the zucchini, add it to the beef. It will continue to cook in the oven so it doesn’t have to be completely done before stuffing. It does need a at least 5 minutes or so in the pan to help reduce the water content.

stuffed zucchini2

  • 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
  • 3/4 lb lean ground beef
  • 1/2 cup chopped red/yellow/green peppers in any combination
  • 1/2 cup onion, diced
  • 1/3 cup of water
  • 1 Tablespoon taco seasoning
  • 1/2 cup shredded cheddar
  • 1/2 cup of mascarpone cheese (cream cheese is excellent substitute)
  • 1/4 cup of parsley, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1 green onion, sliced thin
  1. Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan. 
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
  6. Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

 

zucchini beef zucchini2 zucchiniclose

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{ 62 comments… read them below or add one }

1 Bella Michelle April 8, 2012 at 5:24 pm

Wow, this sounds like something perfect for us as my son is on a low carb diet and I am just about out of ideas! Thanks for sharing!

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2 Susan April 9, 2012 at 8:29 pm

Tried this tonight after finding it on Pinterest. Loved it even without the mascarpone cheese. Didn’t even have cream cheese, but it was still delicious. Come to think of it, I didn’t use the peppers or parsley, either! Definitely a keeper.

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3 Dee Kitchen April 18, 2012 at 9:53 pm

Have to agree with Susan that this is a versatile recipe! I am going lactose-free so I used up the last bit of my mascarpone and left out the other cheeses. Without them, it makes a delicious gluten and dairy-free meal! Thought I’d also point out that, for me, the water from the zucchini innards and the moisture from the cooking meat did not warrant the addition of any extra water.

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4 Lauren August 2, 2013 at 1:11 am

Tried this tonight and it was delicious. I used colby-monterey jack blend instead of cheddar and mozzarella and I used a california pollen and fennel rub seasoning I had in the cabinet from a local spice shop and it was amazing. This will definitely stay in the rotation.

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5 Katrina September 3, 2013 at 11:35 pm

Great ideas for changing it up! I’m glad you enjoyed it.

6 Carole Chastain July 30, 2014 at 8:55 pm

This sounds delicious! Plan to try it this weekend.

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7 iris johnson August 20, 2014 at 7:18 pm

Just made this recipe tasted very good . Theres variations ill try next time, But this recioe very good.Being low carb made it even better Oh yea. I did substitute hamburger with ground turkey

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8 Katrina August 26, 2014 at 5:56 am

Thanks for leaving feedback! I use whatever I have on hand, and beef works very well with this.

9 Roseanna September 3, 2014 at 5:16 am

Very nice post. I just stumbled upon your weblog and wished to say that I’ve
truly enjoyed surfing around your blog posts. In any case I will be subscribing
to your feed and I hope you write again very soon!

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10 Linda Bailey September 15, 2014 at 4:16 pm

What would you serve these with? Sounds so yummy & I am dying to try them this week!!!

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11 Monica DiMaggio September 16, 2014 at 4:29 pm

Looks like fall with a crisp red wine, and fall salad!

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12 tamra December 1, 2014 at 9:17 pm

After making this the first time I woke up the next morning craving it for breakfast!!! Great recipe! Thank you for sharing

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13 Jennifer January 14, 2015 at 6:42 pm

I will be making this for dinner tomorrow! I can’t wait. I see someone posted Red wine and a salad to serve with is there any more suggestions??

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14 Dana January 20, 2015 at 9:53 pm

I made this tonight for my family and we all loved it! What a delicious, low-carb meal. I liked the fact that one pound of organic, grass fed beef (more expensive, but very yummy) was stretched so far in this recipe. I did not add the water to the meat because it was quite moist already from the zucchini.

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15 Kim January 26, 2015 at 6:20 pm

I made this tonight substituting 3 wedges of Laughing Cow quest fresco for the marscapone cheese. It was delicious!

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16 Cathie January 29, 2015 at 7:07 pm

I made this with ground turkey and added tomatoes to the top and baked them that way. So delicious and full of flavor!

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17 Jessica February 3, 2015 at 8:10 am

Nutritional info??

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18 kaleb February 22, 2015 at 9:47 pm

We recently took an elk after a long and grueling hunt in Colorado, and after using this recipe tonight with ground elk it couldn’t have been more gratifying! Excellent!

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19 Zoe March 20, 2015 at 11:01 am

Perfect easy food to eat. You don’t need the water. The zucchini insides added all the extra water needed.

Perfect summer food

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20 Stephanie March 24, 2015 at 2:55 pm

This is literally in the oven as I type this. I am so excited to try. I did leave out a couple of variations of cheese only because I am really trying to stay low-carb but limit my cheese. I had cheese for breakfast and well I cant have my cake and eat it too. I do think it is still going to taste fantastic. Great idea! I have done everything with zucchini as well including saute, zucchini pizza bites, etc. This recipe was definitely a change of pace and I cannot thank you enough. I found on Pinterest and now I am going to keep my eye on your recipes. Have a fabulous week. -Stephanie

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21 Tiffany March 25, 2015 at 12:42 pm

Do you know how many calories are in this? It looks delicious and hoping to make it tonight.

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22 Sheri March 26, 2015 at 2:16 pm

A-MA-ZING!!! Thank you! Now a permanent part of my dinner repertoire. 🙂

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23 Charlotte Ward March 30, 2015 at 7:28 pm

I made this tonight and this will definitely be a favorite. It took me a little longer to put everything together, but it was worth it. Can I freeze it & reheat? Thank you.

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24 Peggy June 23, 2015 at 12:17 pm

I’m going to try it!

25 Shenika April 1, 2015 at 4:03 pm

I wonder how this would work if I used a low fat greek yogurt instead of cram cheese….Hmmmm

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26 Shenika April 1, 2015 at 4:03 pm

I wonder how this would work if I used a low fat greek yogurt instead of cream cheese….Hmmmm

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27 Barbara April 8, 2015 at 6:04 pm

I do something similar with yellow squash and a pound of hot sausage. I fine dice a tomato and top with cheddar. I’m going to add your recipe to my meal rotation. When the squashes start coming in, we have to move fast!

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28 Steve April 12, 2015 at 10:04 pm

My wife and I cooked this tonight for our Sunday family dinner and everyone loved it! Easy prep and quick cleanup.

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29 Gin April 18, 2015 at 1:15 pm

Thanks for sharing this recipe! I made it with mild salsa, cilantro,cumin, & chipotle mixed in ground beef & brushed the inside of the zucchini with olive oil. Used italian blend cheese for topping. It was so delicious!!

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30 Melody April 23, 2015 at 9:23 pm

Made this tonight — it was fantastic and I normally don’t like zucchini! My husband and 7 year old loved it! I used cream cheese instead of mascarpone since that’s all I had on hand. I only had a Mexican blend cheese so I used that instead of the cheddar. I didn’t have parsley or green onions.

This is definitely going in to our rotation. Thank you!

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31 Jolley April 27, 2015 at 7:00 pm

This is delicious. Instead of toco seasoning, I used seasoning salt. This is very quick to put together. I will definitely cook this often.

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32 Karen May 10, 2015 at 2:55 pm

be nice if there was a way to get a PRINT version of this recipe. There’s no way to print it.

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33 Robin July 1, 2015 at 9:18 pm

You can right click, print. Then print only the page you need.

34 Jessica May 23, 2015 at 9:59 pm

Made this tonight. Family loved it.
Omitted the peppers. Added diced carrots and garlic. Used Greek seasoning instead of taco seasoning. Did not add water. Used Lauging Cow garlic and herb wedges unread of marscapone or cream cheese. I love that you can add whatever you have on hand. Thanks! This is now in the rotation. It’s very filling. Served it with a fruit salad.

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35 Kelly Williams June 2, 2015 at 9:46 pm

My GF family love this recipe! I usually use half ground beef and half ground pork for a more flavorful dish. I sometimes add the mozzarella along with the cheddar to the mixture and add grated Parmesan on the top. When I am out of bell peppers I chop up carrots for that little bit of sweetness. I always sprinkle the zucchini with sea salt and my favorite Penzey spice-Sunny Spain, before adding the mixture. This is just such a delicious and versatile dish. My kids ask for it often which is a hit with me! Actually, it is in my oven right now and smells amazing!!

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36 Carol June 7, 2015 at 10:53 pm

I’ve been making something very similar for years, but the filling I make uses cooked rice, crumbled Italian sausage, onions, and Velveeta. It’s a great way to use those large zucchinis.

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37 Jamie June 8, 2015 at 4:36 pm

I’m curious if you’ve ever tried cooking the zucchini boats on a grill instead of the oven. I hate hearing my house in the summer when it’s already hit. Thanks!

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38 Leathea Brown June 22, 2015 at 11:14 pm

I made this tonite using yellow squash & added a can of drained Rotel tomatoes with mild green chilies. This was delicious and I don’t even like squash or zucchini. This is definitely a keeper! Thanks!

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39 Dar June 23, 2015 at 1:16 pm

Good recipe! Just made this….added a cut up squash in the mix……probably had to let it cook down about 20 min…..used Italian seasonings and pepper until I make up some homemade taco seasoning. Did use cream cheese and an extra onion. I only sprinkled my cheddar cheese on top at the end and it was awesome! Again, thanks for recipe~

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40 Robin July 1, 2015 at 9:13 pm

I am trying this tonight but with turkey sausage. Sure smells good!

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41 Robin July 1, 2015 at 9:59 pm

You can right click, print. Then print only the page you need.

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42 Robin July 1, 2015 at 10:01 pm

Made this with turkey sausage, sauteed mushrooms, onion and celery. Turned out amazing. My husband doesn’t make a big deal out of much, but he said 4 times how great it is.

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43 K July 21, 2015 at 12:46 pm

can I use turkey chili instead of ground beef for the zucchini receipe listed above?

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44 Tasha July 22, 2015 at 6:07 pm

I am making this tonight only I am using 8 ball zucchinis.

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45 Alissa July 28, 2015 at 1:56 pm

According to my fitness ap. The calories per serving which I made 2 halves with all the ingredients in them was 427. Not too bad.

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46 Alyssa August 14, 2015 at 3:23 pm

When I first saw the picture it reminded of a Philly cheesesteak sub! I’m going to try it out that way. Green peppers, onions, and provolone!

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47 Sue Jury August 16, 2015 at 7:41 pm

I made a version of this with cream cheese . Was wondering how many carbs , calories, protein is in this?? I am on a low carb way of eating..

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48 Kristina weinzierl August 21, 2015 at 12:26 pm

What is the serving size and nutrition facts?

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49 Kim C. September 15, 2015 at 5:13 pm

Thank you so much for this recipe! It has become a favorite of my whole family, from my 72 yr old father to my 4 yr old nephew. I play with the seasonings and cheeses, and we especially like a spicy version with smoked paprika, chipotle chili powder, and garlic, topped with cheddar. The recipe is infinitely variable, depending on what ground meat and veggies are in my refrigerator.

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50 Katrina September 23, 2015 at 12:37 am

Thank you so much for letting me know! I’m so glad you could please your family with one of my recipes 🙂

51 Brenda September 16, 2015 at 4:18 pm

just made it and everyone loved it ((: seriously delicious and quick .. side of French bread ! Awesome

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52 Katrina September 23, 2015 at 12:32 am

Yay! I’m glad everyone liked it 🙂

53 Lynet Witty September 17, 2015 at 2:51 pm

I tried this recipe last night. My husband gave me the eye rolls because he doesn’t like zucchini. But after he had a few bites, he said that it tasted way better than what he was expecting. I made a few adjustments, but overall I am so happy I found your recipe! Thank you so much!

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54 Katrina September 23, 2015 at 12:31 am

Awesome! Thanks for the feedback 🙂

55 Lauren Ashley October 4, 2015 at 4:43 pm

How many people should this serve? I really need to know, as I’m preparing for a dinner party. Thank you!!

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56 Katrina October 4, 2015 at 4:46 pm

With 4 zucchini, it should serve 4 people.

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57 Jessica November 17, 2015 at 10:54 am

So good! Even the kids loved this one….It is so hard to find meals for dinner to make for my family without carbs. I made a slight change as I used greek yogurt instead of the mascarpone cheese. It was so good…thank you for sharing this recipe.

Also, 4 zucchini’s fed the 6 of us, plus half a zucchini left over, the kids couldn’t eat more then half of a zucchini! 🙂

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58 Donna November 18, 2015 at 7:41 pm

Made these for dinner tonight…..
Big hit
Used ground turkey and added a can of diced tomatoes and did cream cheese instead of the mascarpone.

Will be making them again

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59 lee November 30, 2015 at 6:24 am

T H E B E S T stuffed vegetable E V E R !
i enjoyed it so much. it is really yummy!
thank you for sharing 🙂

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60 Inês Alegria January 16, 2016 at 3:33 am

Hi.
I have a doubt about the oven’s temperature. Is it 400 Fahrenheit or Celsius?
Thanks!

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61 Elia Rucker January 19, 2016 at 6:13 pm

I made this tonight and paired it with a side of white chicken chilli. I had a hard time scooping out the middle, but I used an ice cream scooper and that saved me! I also used cream cheese in the mix.

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62 Nora May 24, 2016 at 1:31 pm

This is my favorite to cook. I use one large zucchini cut in half and I fill them really well. I also use 1.5lb of 80/20 beef. I have enough left over for 2 more meals. I cook for 2 people. I will add a side of fried sliced sweet potato. Or something else.

The next night I add spagetti sauce to some left over and top it on spagetti.

Then whatever is left over I make a stuffed Burrito with lettuce, tomato, sour cream, taco sauce, chedder cheese and olives. I use a wrap that I warmed up throw everything in it and wrap it up. With a Mission low carb taco wrap only 6 carbs each.

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