Beef Stuffed Zucchini

Beef Stuffed Zucchini

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"Did your garden over-produce zucchini? Here is a great recipe to use up the zucchini and not get bored."
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50 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.
  3. Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.
  4. Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.


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This was very good and most of my family enjoyed it. I used half the amount of cheese and breadcrumbs to reduce calories and carbs and it still had plenty of flavor. Next time, I plan on using...

I don't eat meat but made this for my Dad, who gave it a very enthusiastic 8 out of 10. He said it was very moist - and that was using 4% fat hamburg which is usually very dry. I mostly followed...

We loved this recipe! I used Everglades Seasoning instead of Italian seasoning. Next time I plan to use pasta sauce though, as the tomato soup was too bland. Special thanx to juliebazin for her ...

Wow! A vegetable fall recipe that my kids will eat! I couldn't get my hand on extra-large zucchini so I used regular-grocery sized (about 5 and used ALL the insides for the filling). Changes I m...

I loved this! And even my husband who barely eats any veggies actually ate all of it! It was very simple with a great taste.

Love it!!!! We make these all the time.

So yummy! Even my teenagers liked it. I substituted tomato bisque soup for the regular tomato soup. My suggestion would be to eliminate the water for more of a meatloaf texture. I would like to ...

excellent ****

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