Stuffed Zucchini Recipe -
Stuffed Zucchini Recipe
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Stuffed Zucchini
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage. See more
  • READY IN 1 hr

Stuffed Zucchini

Recipe by  

"A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
  2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
  3. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2007

I thought this was delicious but I did make quite a few changes. I didn't use any of the canned soup or tomatos. My husband is alergic to wheat so I also left out the bread crumbs. I did spoon on marinara sauce in leu of those ingredients and used both colby jack and parmesan cheese and I also used both zucchini and yellow squash. Very tasty!

Most Helpful Critical Review
Nov 09, 2011

I like this recipe for a base but I made some changes after making it once. I found it to be rather bland so I made the following changes for my personal preference. I substitute pasta sauce for crushed tom & condensed soup. I add garlic and italian seasonings. I top with mozzarella/Parmesan cheese. I make sure to garlic salt and pepper zucchini before stuffing. I brown the meat in a pan because I prefer to drain the fat of the meat. Bake in 9x13 for 25 minutes or until warm

Nov 11, 2008

Definately doesn't need the tomato soup and water. I just used canned diced tomatoes and it didn't get "soupy" like other people said. I also browned the meat and onions together first so it cooked in 40 minutes, no problem. I added mozzarella to the top after 30 minutes. One of my family's favorites!

Mar 02, 2008

Really great recipe, I make it once a week. I use vegetarian ground beef instead of the 1/2 beef 1/2 sausage mix and pasta sauce on top instead of the tomato mixture to avoid it from becoming too soupy. As long as you cover it in the oven, it doesn't dry out. As others stated there are no seasonings in the recipe so i suggest browning the meat with some garlic and adding some basil and oregano to the filling. I've had a lot of fun making it a little different each time I make it, but it's such a great base that it always turns out delicious.

Jul 10, 2009

This is a great ground beef meal; which I'm always looking for new ones! I of course made a few changes or else I don't think there would have been enough flavor for our taste (that's just how I roll). The biggest difference in how I prepared it is that I used a pound of ground beef/deer that was pre-cooked (I pre-cook about 6 lbs of it at a time, portion it and freeze it to save time). I would think that preparing it raw like a meat loaf would leave a lot of grease behind, but maybe that's just me. I added minced garlic, a pinch of salt and pepper and Italian herbs to the mixture. I omitted the sausage since I didn't have any on hand and honestly, there wouldn't have been room for it in the "boats". I also omitted the onions since my husband doesn't like them. I also added a pinch of sugar, salt, pepper, garlic powder and Italian herbs to the tomato sauce and next time to save me time I'll just use jar speghetti sauce which will probably taste better anyways. I also added a ridiculous amount of mozzerella cheese 30 minutes into baking and baked it until bubbly (about 10-15 min. more). This is a fantastic way to use up zucchini when you have an overabundance of it in the garden! Thank you!

Aug 06, 2003

Yummy. We had to bake this about 40 min. longer, because when we pulled it out of the oven, the meat wasn't cooked all the way.

Aug 06, 2003

This was a pretty tastey meal. I used about half the removed seed mixture, and added a clove of garlic, fresh basil, and partially cooked rice, the rice gave it a little more bulk. Half way thru baking, I sprinkled with parmesan and it turned out delicious. It's not a real quick meal, but the results are well worth it. Another way to stuff the zuke, would be to cut off the stem end, and insert a filet knive, cutting out the insides, and a spoon for the very bottom, it makes for a cool presentation. I didn't do that with this recipe, but have with other ones. Enjoy!

Feb 25, 2004

My husband and I both really enjoyed this recipe. I used sweet Italian basil sausage and it was great! (I had to but Johnsonville sausages and then take the sausage out of the casings, since WalMart didn't carry regular italian sausage) What a great alternative to stuffed peppers! I think next time I am going to try turkey italian sausage, since I am doing Weight Watchers and my husband low carb, to make it good for both of us. I'll let you know how it goes!


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 905 mg
  • 36%

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

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