Easy Stuffed Zucchini

This Stuffed Zucchini recipe stands out for its health-conscious approach, offering a low-carb, gluten-free, and optionally dairy-free meal without compromising on flavor. Rich in vegetables and lean protein, it's a guilt-free dish that fits beautifully into a balanced diet, catering to various dietary needs and preferences.

Step by Step Instructions

Easy Stuffed Zucchini

Stuffed Zucchini is a nutritious dish that transforms simple ingredients into a delightful meal.
The concept of stuffed vegetables has roots in many cuisines around the world, with each culture adding its unique twist. This version of Stuffed Zucchini draws inspiration from Mediterranean flavors, where the combination of herbs, ground meat, and tomatoes is a classic.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • baking dish
  • skillet
  • Spoon (for scooping and stuffing)


  • 4 medium zucchini (halved lengthwise with flesh scooped out and reserved)
  • 1 onion (finely diced)
  • 1 clove garlic (minced)
  • 1 tbsp olive oil (for cooking)
  • 1 lb ground turkey (500 g) - or ground beef
  • 1 ½ cup tomato sauce (400 g)
  • 1 tsp dried thyme
  • salt and pepper (to taste)
  • 4 tbsp parsley (fresh and chopped)


  • Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  • Prepare the Zucchinis: Cut the zucchinis in half lengthwise. Using a spoon, scoop out the seeds and flesh to create a hollow center, leaving about 1/4 inch of zucchini flesh along the sides and bottom. Chop the scooped-out flesh and set aside for later use
  • Cook the Filling: Heat a large skillet over medium heat and add a splash of olive oil. Sauté the onion and garlic until they start to soften, about 3-4 minutes.
    Add the chopped zucchini flesh to the skillet and cook for another 2-3 minutes until it starts to soften.
    Add the ground turkey or beef to the skillet. Break it apart with a spoon and cook until it's no longer pink, about 5-7 minutes.
    Stir in the dried thyme, half of fresh parsley, and tomato sauce (1 cup). Season with salt and pepper to taste. Let the mixture simmer for a few minutes until everything is well combined and slightly thickened.
  • Stuff the Zucchinis: Place the stuffed zucchinis in the prepared baking dish. Spoon the meat mixture into the hollowed-out zucchinis, pressing down gently to pack the filling in. Sprinkle the remaining tomato sauce on the stuffed zucchini.
  • Bake: Cover loosely the stuffed zucchini with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for another 5-10 minutes, or until the zucchinis are tender and the top of the filling is slightly browned.
  • Serve: Remove from oven and let cool for a few minutes. Garnish with additional fresh parsley, if desired, and serve warm.


  • Preparation Tip: Be careful not to scoop too much flesh out of the zucchini to prevent them from becoming too fragile or breaking during the baking process.
  • Flavor Variation: Feel free to adjust the herbs according to your preference. Basil, oregano, or rosemary also work wonderfully in this dish. This recipe is quite versatile. Feel free to add other vegetables to the filling, such as bell peppers or mushrooms, for additional flavor and nutrition.
  • Leftovers: Stuffed zucchinis keep well in the refrigerator for up to 3 days and can be reheated in the microwave or oven. They make for an easy and nutritious meal prep option.
  • If you are not Dairy-Free: This recipe is naturally dairy-free, but if you're not avoiding dairy, consider topping your stuffed zucchini with a sprinkle of grated Parmesan or mozzarella cheese for a deliciously melty finish.
  • Serving Suggestion: Serve these stuffed zucchinis with a side of quinoa, rice, or a fresh salad for a complete and satisfying meal.
Keyword Dairy free, gluten free, Stuffed zucchini, Zucchini

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