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Stuffed Zucchini

This Stuffed Zucchini recipe is a delightful blend of flavors and textures, making it a perfect dish for any occasion. The combination of tender zucchini filled with a savory mixture is sure to impress your taste buds and your guests.

Tasting Notes:

The Stuffed Zucchini offers a harmonious balance of creamy cheese, hearty ground beef, and aromatic spices, all encased in tender zucchini boats. The dish boasts a satisfying blend of textures, from the tender zucchini to the flavorful filling, making it a truly enjoyable culinary experience.

Ingredients:

  • 4 medium zucchinis
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked rice
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish (optional)

Kitchen Equipment:

  • Baking dish
  • Skillet
  • Chef’s knife
  • Cutting board
  • Spoon
  • Aluminum foil

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise and scoop out the seeds and flesh, leaving about 1/4 inch border around the edges to form “boats”. Place the hollowed-out zucchini halves in a baking dish.
  3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
  4. Add the dried oregano, basil, paprika, salt, and pepper to the skillet, stirring to combine with the beef mixture.
  5. Remove the skillet from heat and stir in the cooked rice and marinara sauce until well combined.
  6. Spoon the beef and rice mixture evenly into the hollowed-out zucchini halves.
  7. Sprinkle the shredded mozzarella cheese over the stuffed zucchini.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  9. Remove the foil and bake for an additional 5-10 minutes to lightly brown the cheese.
  10. Garnish with fresh parsley, if desired, before serving.

Pro Tips:

  • Choose zucchinis that are firm and evenly sized for consistent cooking.
  • You can substitute ground turkey or chicken for the ground beef for a lighter option.
  • Feel free to customize the filling with your favorite ingredients such as diced bell peppers, mushrooms, or spinach.

Variations:

  • Vegetarian Option: Omit the ground beef and add extra cooked rice or quinoa along with your favorite vegetables for a vegetarian version.
  • Mediterranean Twist: Replace the marinara sauce with a mixture of diced tomatoes, olives, and feta cheese for a Mediterranean-inspired flavor.
  • Tex-Mex Style: Season the ground beef with taco seasoning and mix in black beans, corn, and diced jalapeños for a spicy Tex-Mex variation.

FAQs:

Can I prepare Stuffed Zucchini in advance?

Yes, you can prepare the stuffed zucchini ahead of time and refrigerate them until ready to bake. Simply cover the baking dish with aluminum foil and store it in the refrigerator for up to 24 hours before baking as directed.

Can I freeze Stuffed Zucchini?

Yes, you can freeze stuffed zucchini for future meals. After baking, let them cool completely, then transfer them to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

How do I know when the zucchini is cooked?

The zucchini should be tender when pierced with a fork, and the filling should be hot and bubbly. If the cheese is golden brown on top, it’s a good indication that the dish is ready.

Yield: 8 stuffed zucchini halves

Stuffed Zucchini

Zucchini stuffed with meat, vegetables and cheese.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 4 medium zucchinis
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked rice
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise and scoop out the seeds and flesh, leaving about 1/4 inch border around the edges to form "boats". Place the hollowed-out zucchini halves in a baking dish.
  3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
  4. Add the dried oregano, basil, paprika, salt, and pepper to the skillet, stirring to combine with the beef mixture.
  5. Remove the skillet from heat and stir in the cooked rice and marinara sauce until well combined.
  6. Spoon the beef and rice mixture evenly into the hollowed-out zucchini halves.
  7. Sprinkle the shredded mozzarella cheese over the stuffed zucchini.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  9. Remove the foil and bake for an additional 5-10 minutes to lightly brown the cheese.
  10. Garnish with fresh parsley, if desired, before serving.

Nutrition Information:

Yield:

8 stuffed zucchini halves

Amount Per Serving: Calories: 394Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gCholesterol: 80mgSodium: 540mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 31g

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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