Stuffed Zucchini Recipe

My mom used to make these stuffed zucchinis at least once a week during the summer months. It’s the perfect recipe for zucchini that has grown just a little to big to be super tender and it makes a filling, healthy meal. I serve it with some homemade bread or biscuits on the side.

Stuffed Zucchini Recipe

  • 4 medium or 2 very large zucchini
  • 1 medium onion, minced
  • 1small jar or can roasted red peppers, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves
  • 1 egg, beaten
  • 1/4 tsp thyme
  • 1/4-1/2 teaspoon oregano
  • salt and pepper
  • 3/4 lb ground beef or turkey
  • 2 tablespoons olive oil
  • 1 to 2 cups shredded cheese

Wash the zucchini, but do not cut it. Get out a large stockpot, fill it with water and add the whole zucchini. Bring the water to a boil and cook the vegetables for 15 to 20 minutes, until they start to get a bit tender. The larger your zucchini are, the longer you want to cook them. Carefully remove them from the water and let them cool for a bit.

Get out a large pan and add the olive oil. Saute the garlic and onions. Add the green onion after a few minutes, then the spices. Next, add the ground beef. Season with salt and pepper and cook until the meat is no longer pink. Drain off the grease and set the pan aside.

Cut the slightly cooled zucchini in half lengthwise. Scoop out some of the soft vegetable “flesh” in the center. Chop it and add it to the ground beef mixture in the pan. Add the chopped roasted peppers and the egg as well and mix everything until it is well combined.

Once all your zucchini halves have been scooped out, put them on a foil lined cookie sheet or even better a large casserole dish.  Scoop the meat filling into each prepared zucchini half and top with a little shredded cheese.

Bake the zucchini in a preheated 375 F. oven for 20 to 30 minutes or until the cheese is melted and starts to brown a bit.

If you are using a casserole dish, pour a little water or broth in the bottom to keep the zucchini moist and tender.

You can also make this with canned tuna instead of meat. For some different flavor, substitute the red peppers for a little tomato sauce and add a bit of Parmesan cheese to the mixture before filling.

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