Stuffed Zucchini

Our stuffed zucchini recipe offers a delightful balance of flavors and textures, making it a wholesome and satisfying dish for any occasion. Packed with lean ground meat, fresh vegetables, and fragrant herbs, these stuffed zucchinis are not only delicious but also nutritious. By using zucchini as a natural vessel for the filling, this recipe provides a low-carb and dairy-free alternative.

Stuffed Zucchini

Stuffed zucchini is a tasty and healthy dish, ideal for those looking to combine the pleasure of eating with a balanced diet. With their low glycemic index, they are perfect for a nutritious meal without weighing on the conscience. Easy to prepare, these generously garnished zucchini promise to delight the whole family. Whether you opt for a vegetarian or more traditional stuffing, each bite is an invitation to rediscover the charm of seasonal vegetables.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4


  • Large Skillet or Frying Pan
  • baking dish
  • mixing bowls


  • 4 zucchini (medium or large)
  • 1 lb ground meat (450g) -beef, turkey, or chicken
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 bell pepper (diced)
  • 2 tomatoes (diced)
  • 8 tbsp bread crumbs
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper (to taste)
  • cheese (optional, grated for topping)


  • Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  • Cut each zucchini in half lengthwise, then scoop out the flesh with a spoon to create zucchini boats. Reserve the flesh for later use.
  • Peel and chop the onion. Peel and mince the garlic. Cut and dice the bell pepper (If you encounter any seeds or membranes inside the pepper rings, you can gently remove them with a knife or your fingers).
  • In a large skillet over medium heat, melt half of the butter. Add the chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
  • Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned and cooked through, stirring occasionally.
  • Dice the tomatoes. Stir in the diced tomatoes, dried thyme, dried basil, breadcrumbs, and reserved zucchini flesh. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  • Arrange the hollowed-out zucchini boats in the greased baking dish. Spoon the meat mixture evenly into each zucchini boat, pressing down gently to pack the filling.
  • Sprinkle the breadcrumbs. If desired, sprinkle grated cheese on top of each stuffed zucchini for added flavor. Add some small pieces of butter on top.
  • Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through and golden brown on top.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your flavorful stuffed zucchinis!


  • Feel free to customize the filling with your favorite ingredients, such as mushrooms, spinach, or cooked rice.
  • For a vegetarian version, omit the ground meat and add extra vegetables or cooked lentils for protein.
  • Make sure to choose firm zucchinis that are uniform in size for easy stuffing and even cooking.
  • To make ahead, assemble the stuffed zucchinis up to one day in advance and refrigerate until ready to bake.
  • Leftover stuffed zucchinis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Keyword Low carb, Stuffed zucchini

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