Stuffed Zucchini with Ground Beef and Rice Recipe

This recipe for stuffed zucchini with ground beef and rice is filled with a mixture of savory ground beef combined with fresh herbs, tomatoes, and rice. It’s a delicious and versatile meal that everyone will love!

Stuffed zucchini with ground beef is a tasty way to enjoy your vegetables without feeling like you’re eating vegetables. Stuffed with ground beef and rice, the result is a savory, nutrient-packed dinner that’s both satisfying and wholesome. Perfect for a quick weeknight meal or a weekend treat.

Stuffed zucchini is a lot like stuffed peppers. Ground beef and rice fill a hollowed-out zucchini, and it’s topped with cheese. It’s one of our favorite summer dinners because it’s tasty and easy to make, and a great way to use up zucchini. I love how the zucchini adds a fresh twist, and the melted cheese is perfection. If you are looking for a quick and satisfying meal, this dish hits the spot every time.

Here is what you will need

This is a brief summary of the ingredients needed to make this zucchini recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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How to make stuffed zucchini with ground beef

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.

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Substitutions and Variations

The complete list of ingredients to make this zucchini boat recipe is above. Below are notes about some of the ingredients along with ideas for substitutes.

Ground beef – I find that ground sirloin is a good choice for this recipe. It has less fat and more flavor. If that is not an option for you, look for 90/20 ground beef. Ground beef can also be replaced with ground chicken or ground turkey.

Zucchini – I find that medium-sized zucchini works the best for stuffed zucchini recipes. Small zucchini is difficult to stuff, and large zucchini does not have as much flavor, and the seeds are large. Zucchini can be swapped with yellow squash.

Garlic & Onion – I like to use fresh whenever I can, but both of these ingredients can be substituted with 1/2 teaspoon of garlic powder or onion powder.

Tomatoes – When they are available and in season, I use fresh tomatoes which can be substituted with low-sodium canned diced tomatoes or tomato sauce.

Cheese – Since the flavor profile in this recipe leans toward Italian, I like to use mozzarella cheese or parmesan cheese. It can be substituted with your favorite cheese. Swiss, feta or cheddar cheese are good options.

Vegetables – add chopped mushrooms, red bell pepper, or diced eggplant to the stuffing mixture.

Spicy – add 1/2 to 1 teaspoon of red pepper flakes to taste to spice it up.

Vegetarian – Leave the meat out and add a half block of crumbled tofu, a cup of cooked quinoa or 8 to 10 ounces of diced mushrooms.

Mexican – Add 1/2 to a teaspoon of chili powder or taco seasoning to taste to the meat and rice mixture along with a 1/4 cup of black beans, and fresh cilantro. Top with cheddar, jack, or cotija cheese.

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.

If you are looking for more easy and delicious ground beef recipes, check out these Grass Fed Ground Beef Recipes!

Serving suggestions

Serve stuffed zucchini with a green salad, air-fried broccoli and cauliflower or sliced tomatoes.

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.

How to store leftover stuffed zucchini

Store leftover stuffed zucchini in an airtight container for up to three days. Reheat it in the oven or in the microwave. Freezing is not recommended, zucchini has a high water content and usually does not freeze well.

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