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Easy Stuffed Zucchini

cookkassi

"Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!"
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Ingredients

1 h 10 m servings 405 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1112 mg
  • 44%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
  3. Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 59
  1. 68 Ratings

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Most helpful positive review

Most excellent!!!

Most helpful critical review

The problem is the term "lightly stuff", use a medium (14") zucchini and "stuff" the filling into those 2 halves. Now you have a great meal for 2. Serve the rest of the jar of sauce heated in ...

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Most positive
Least positive
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The problem is the term "lightly stuff", use a medium (14") zucchini and "stuff" the filling into those 2 halves. Now you have a great meal for 2. Serve the rest of the jar of sauce heated in ...

Most excellent!!!

The recipe seems very off. I used 1 lb. of ground turkey and 3 zucchini, but kept everything else the same and ended up with a lot of extra filling. Other than that, it was really good, but 5 ...

I made this for dinner and it was a big hit. The recipe provides the base but you can get creative as I did. I doubled the recipe and instead of beef I used turkey and mild Italian sausage. As ...

I can't even tell you how good this is!! I followed the directions exactly and I served it with a salad and garlic bread. THIS one is now a permanent part of my go to recipes!

I also think the measurements are off. There was enough filling for 5-6 good sized zucchini. My daughter loved these and wants me to make them again.

I only had enough mozzarella to cover one zucchini and so I used cheddar for the other - both were excellent! My husband said he wanted me to add it to his "list of favorites" which is the high...

I made this but didn't have all ingredients. It still turned out delicious! Even my husband liked it and he doesn't like zucchini! I made a meat spaghetti sauce, put Parmesan cheese in bottom of...

made these last night, so easy, my husband loved them, I thought it was a little bland, will add more spices next time, but will make again. thank you