Ground Beef Stuffed Zucchini

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These ground beef stuffed zucchini won't break the budget. Your favorite prolific garden vegetable is scooped out, filled with a savory ground beef and zucchini mix, and baked with a light tomato sauce.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on September 9, 2024
1
overhead view of stuffed zucchini half plated with parsley noodles
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 large zucchini halved lengthwise

  • 1 pound ground beef

  • 1 1/2 teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 1/2 teaspoon onion powder

  • 4 ounces goat cheese with herbs

  • 1 large egg

  • 1/4 cup Italian breadcrumbs

  • 8 ounces tomato sauce

  • 1 1/4 cups water

  • 1/4 teaspoon allspice

  • grated Parmesan cheese (optional)

  • chopped parsley (optional)

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Scoop the inside of each zucchini half out to form a well for the filling. Chop reserved flesh and set aside.

  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon and stirring occasionally until browned, 5 to 7 minutes. Add 1 teaspoon salt, 3/4 teaspoon of pepper, and onion powder and stir to combine. Remove from heat and stir in goat cheese until melted. Stir in reserved zucchini flesh, egg, and breadcrumbs. Divide meat mixture into prepared zucchini halves. 

  3. Stir tomato sauce, water, allspice, and remaining salt and pepper together in a bowl. Pour mixture into a 9x13-inch baking dish and arrange zucchini side-by-side in the dish. Cover with foil.

  4. Bake in the preheated oven until zucchini are tender, uncovering during last 10 minutes of baking, 30 to 40 minutes. Sprinkle with Parmesan cheese and parsley if desired.

overhead view of stuffed zucchini half plated with parsley noodles

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

321 Calories
19g Fat
10g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 321
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 41%
Cholesterol 107mg 36%
Sodium 749mg 33%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 28g 56%
Vitamin C 23mg 25%
Calcium 99mg 8%
Iron 4mg 21%
Potassium 850mg 18%

* 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.