Creamy Meat-Stuffed Zucchini Recipe -
Creamy Meat-Stuffed Zucchini Recipe

Creamy Meat-Stuffed Zucchini

Recipe by  

"Zucchini stuffed with a creamy meat filling is a wonderful variation from the Italian sauce, specially when you can find (or grow) big zucchinis in season."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Bring a large pot of water to a boil, and immerse the zucchini in the boiling water. Set heat to medium, and cook the zucchini until they feel slightly soft when pressed with a wooden spoon, about 20 minutes. Drain the zucchini, and set aside to cool.
  2. Heat the vegetable oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the ground beef, and cook and stir the meat, breaking it up as it cooks, until the beef is no longer pink, about 8 minutes. Stir in the paprika, and set the beef mixture aside.
  3. Cut the zucchinis in half lengthwise, and scoop out the flesh with a spoon, leaving a 1/2-inch thick shell. Chop the scooped-out zucchini flesh, and mix into the ground beef mixture.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. In a saucepan over low heat, melt the butter and whisk in the flour until smooth. Pour in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly. Whisk in white pepper, nutmeg, and salt, and stir in half the Parmesan cheese to create a smooth sauce. Mix the white sauce thoroughly with the ground beef mixture. Place the zucchini halves into a baking dish. Fill the zucchini shells with the creamy beef mixture, and sprinkle each with about 1 1/2 tablespoons of the remaining Parmesan cheese.
  6. Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown, about 15 minutes.
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Reviews More Reviews

Apr 07, 2011

This was delicious, and less trouble to prepare than I had feared. Next time I might increase it to three zucchinis, because there was way too much filling to fit in two. I guess it didn't matter that it overflowed, though. I'm wondering if I could use sour cream or plain yogurt instead of milk for a more stroganoff-like taste. Mushrooms would be a tasty addition too. I'll try that the next time I find zucchini (it isn't easy to come by in Taiwan where I live).

Sep 10, 2010

Very yummy, but I am not sure if I made the sauce right, it was more like a paste. I went ahead and finished and it tasted very good. Even my daughter, who is a very picky eater liked it. Thanks

Feb 11, 2013

I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all loved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead.

Oct 29, 2014

I was a little unsure about the recipe to begin with but was pleasantly surprised. My family really enjoyed it. I miss read the instructions and took the skin completely off instead of just scooping out some of the zucchini. I just turned it into a casserole with bread crumbs and cheese on top. Worked perfectly.

Sep 02, 2013

I live in Japan and since you wrote the temperature of the oven in Celsius it was much easy for me. I thought it was going to be complicated but it was not: easy, fast and yummy. I had all the ingredients! Couldn't believe it! Thanks !

Oct 08, 2012

Just made this recipe, and my Grandmother loved it. I liked it a lot too, but it wasn't my absolute favorite. Really I may just not be a big nutmeg fan, but it was still good. Not a whole lot of work, actually fairly easy, but it does make quite a few dishes :). Overall a solid four stars.

Aug 17, 2012

Was a little skeptical of this recipe at first with the nutmeg because my husband can be very picky about his food. I LOVED it and my husband did too. My 4 year old loved the filling, but is not very fond of zucchini. Quick and easy meal. Will make it again.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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