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Italian Stuffed Zucchini


"This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan."
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servings 578 cals
Original recipe yields 1 servings (1 serving)


  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 77 g
  • 154%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1877 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
  3. Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

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Read all reviews 50
  1. 58 Ratings

Most helpful positive review

Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30 minutes before throwing the cheese on top and letting it melt.

Most helpful critical review

It turned out fine but would probably be better suited to a sweeter spaghetti sauce. I used my grandfather's saltier spaghetti sauce recipe which I think is better paired with meat instead of v...

Most helpful
Most positive
Least positive

Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30 minutes before throwing the cheese on top and letting it melt.

I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on Friday night which is my family's "pizza night". The zucchini in this recipe is the "crust". First I ...

I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions and musrooms. I followed someone's earlier advice and switched to a 4-cheese blend. And I couldn't...

This was a great recipe for my homegrown zucchini. My daughter loved it. Instead of the burger crumbs I fryed up some mild italian sausage and it was a hit with my family.

This was yummy! My family was skeptical, as the presentation isn't REAL attractive, but they agreed the taste was great! I used 2 cups of browned ground round, as we don't like the TVP. My z...

Really, really good! Per other reviews, I baked the extra stuffing along side the stuffed zucchini. I also topped off the zucchini and extra stuffing with some mozzerela cheese the last few mi...

We really liked this. I had leftover meat spaghetti & fresh mozz so I decided this would be good. I make my own bread crumbs & didn't even use the parm. Really tasty, I'll make it often!

I modified the recipe alot but it was great I will definitely try it again keep it italian even rather than the Mex sytle my husband loved. I didn't have any TVP so I used ground beef left over...

This was a great, easy recipe. I added a bit of onion and garlic for more flavor as well as a small amount of hamburger meat instead of the meat substitute. thank you for a good recipe.