Stuffed Zucchini with Ground Beef and Rice Recipe
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Stuffed zucchini with ground beef and rice is the kind of weeknight dinner that feels both satisfying and healthy. These zucchini boats are made with a hearty mix of seasoned ground beef and fluffy rice, then baked until golden and melty. This is the perfect dinner for anyone that wants to eat more vegetables, use up your zucchini or you are just looking for an easy healthy dinner idea. (Pro tip: Make extra for easy lunches the next day).
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Why you will love stuffed zucchini
- Easy! It takes just a few simple steps to prepare; making it perfect for a weeknight meal.
- Make Ahead! Stuffed zucchini is perfect of making ahead of time.
- Flavor! The combination of ground beef, tomatoes, rice and cheese are a simple yet satisfying dinner.
Here is what you will need
Ingredients
- Ground beef, ground chicken, or turkey
- Medium zucchini
- Olive oil
- Cooked brown rice, try quinoa, white rice or farro too
- Garlic
- Onion
- Diced tomatoes – canned or fresh
- Fresh herbs such as oregano and basil or Italian seasoning
- Mozzarella cheese – cheddar, or jack cheese are also a good choice
Stuffed zucchini boat step by step instructions
Prepare the ingredients: Cook the rice according to the package instructions. Chop the garlic, herbs, onions and tomatoes if you are using fresh. Preheat the oven to 375 Degrees F.
STEP 1: Cut zucchini in half length-wise. Then use a sharp knife to score around the zucchini edges.
STEP 2: Use a spoon to scoop out the zucchini flesh. Chop the flesh and set it aside with the two zucchini shells.
STEP 3: Heat olive oil in a large skillet over medium-high heat. Once it is hot add the ground beef, garlic, and chopped onion. Reduce to medium heat and cook until the beef is almost cooked through.
STEP 4: Add the tomatoes and zucchini pulp, reduce to low heat and simmer for 10 minutes until the zucchini is soft.
STEP 5: Stir in the cooked rice and fresh herbs.
STEP 6: Fill each of the zucchini halves with the beef mixture. Cover and bake for 15 minutes.
STEP 7: Remove the cover, sprinkle on the cheese and bake for 5 minutes longer until the cheese has melted.
How to make stuffed zucchini ahead of time
This is a great recipe for meal prepping. Here’s how; hollow out the zucchini and prepare the filling. Store each separately in the refrigerator for 2 to 3 days.
When it’s time to serve, stuff the zucchini halves with the filling and bake as per recipe instructions.
Tips
- Shred your own cheese! Shredded cheese can be convenient, but contains unnecessary ingredients.
- Use a melon baller or a small cookie scoop to easily scoop out the zucchini pulp.
- Meal-prep shortcut – Boil the hollowed out zucchini boats for 3 minutes to soften the shells which will save some baking time when you are ready to stuff.
Different ways to stuff zucchini
There are endless ways to stuff a zucchini; it’s a flexible, easy-to customize mela that works with whatever you’ve go on hand. Here are some tasty variations to try.
Italian sausage twist – Use Italian sausage instead of plain beef, add a spoonful of tomato sauce and finish with melted mozzarella cheese and a sprinkle of fresh basil.
Mediterranean style – Swap beef for lame, season with garlic, oregano and a splash of lemn juice. Stir in crumbled feta, chopped kalamata olives and sun-dried tomatoes.
Tex-Mex zucchini boats – Season the beef with taco seasoning, mix in black beans, corn, and diced peppers. Top with cheddar cheese and serve with guac and salsa or pico de gallo on the side.
Vegetarian – Skip the meat and use quinoa, black beans, diced sweet potatoes and spices like cumin and smoked paprika.
Asian – Use ground chicken and mix with soy sauce, ginger, green onions and garlic. Sir in rice and garnish with sesame seeds.
Low carb – Replace the rice with cauliflower rice for a low carb version.
Deconstructed stuffed zucchini – instead of stuffing zucchini, cut up each of the ingredients and cook them all in a skillet like I do in this deconstructed stuffed peppers recipe. Start with the beef, and add the vegetables once the beef has cooked, simmer and top with cheese.
Craving more easy ground beef ideas? Don’t miss my complete guide to healthy ground beef recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Serving suggestions
Serve stuffed zucchini with a green salad, air-fried broccoli and cauliflower or sliced tomatoes.
How to store leftover stuffed zucchini
Store leftover stuffed zucchini in an airtight container for up to three days. Reheat it in the oven (350°F (175°C)) or in the microwave. Freezing is not recommended, zucchini has a high water content and usually does not freeze well.
Recipe FAQs
Yes, you can use any type of squash that you like to stuff. A few suggestions are yellow summer squash, spaghetti squash or acorn squash.
Bake leftover zucchini boats in a preheated 350°F (175°C) oven for 15 minutes or until heated through.
Not unless you replace the rice with caluiflower rice.
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Zucchini Stuffed with Ground Beef and Rice
Ingredients
- 1 pound lean ground beef
- 1 clove garlic
- 1/2 cup minced onion 1/2 small onion
- 2 cups diced tomato about 1 large fresh or canned
- 3/4 cup cooked brown rice
- 4 ounces shredded mozzarella cheese
- 2 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 2 medium zucchini
Instructions
- Preheat the oven to 375 degrees F
- Cut each zucchini in half lengthwise. Use a sharp knife to score around the edges leaving about 1/4 inch around the sides. Use a spoon to scoop out the pulp.
- Chop the pulp and set it aside.
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and onions and garlic. Reduce the heat to medium and cook until the beef is almost cooked through.
- Stir in the tomatoes and zucchini pulp. Reduce the heat to low heat and simmer for 10 minutes.
- Stir in the cooked rice and fresh herbs and season to taste with salt and pepper.
- Add the beef and rice mixture to the zucchini shells and sprinkle with cheese.
- Cover and bake for 15 minutes.
- Remove the cover and bake for 5 minutes longer.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This was so good and easy to make! My family loved it!
This was delicious and easy to make. My 5 year old wanted to stuff one of our zucchinis, which were pretty big, and I found this recipe. It was easy enough that she could help make me make it. The only thing I wish I had done differently was scoop out more of the zucchini to add to the mixture, leaving only a thin layer on the shell. I’m pretty sure the instruction even said to scoop more out but I didn’t listen. The best part about this recipe is that you can add lots to it if you want: peppers, beans, mushrooms, etc. This recipe is going into my favourites. 😀
Thank you Lindsey! I am happy to hear that you liked it!