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Stuffed Zucchini

Stuffed zucchini can be a quick and easy weeknight meal with a little prep time. 

stuffed zucchini2

I had a lot of zucchini from the farmer’s market 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 Zucchini

Stuffed Zucchini


  • 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.
Nutrition Information:

Amount Per Serving: Calories: 426Saturated Fat: 15gTrans Fat: 1gCholesterol: 102mgSodium: 311mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 32g
Random Thoughts…Lottery edition
Well this isn’t good. No Joke, either

Marji Terry

Monday 21st of September 2020

I love this! Have made many times! Can it be frozen?


Tuesday 30th of August 2016

Replaced with ground lamb! Used mozzarella and a small amount of cream cheese. Rosemary fresh from garden! Whoa! So good.


Wednesday 24th of August 2016

You are my inspiration, I possess few web logs and rarely run out from to brand. deedfabcaegdfbbd


Wednesday 17th of August 2016

I tried this tonight and we all loved it! The only change I made was using pepper jack cheese. Thanks for the awesome recipe!

Clean Eating Stuffed Zucchini Boats

Tuesday 12th of July 2016

[…] Here’s the original recipe. […]

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