Stuffed Zucchini With Ground Beef and RIce

Anne Lawton
by Anne Lawton
2 servings
50 min

Zucchini is filled with a mixture of ground beef and rice combined with herbs tomatoes and seasonings and topped with melted cheese. It is a versatile, hearty meal that everyone love!

Even though this is a meal all by itself, stuffed zucchini tastes great with a fresh garden salad on the side!

Made with simple and fresh ingredients

Scoop out the pulp of zucchini squash

cook ground beef, zucchini pulp, and tomatoes in a skillet and add rice

Spoon the cooked filling into the zucchini shell and top with cheese

Bake and serve!

Stuffed Zucchini With Ground Beef and RIce
Recipe details
  • 2  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • ½ pound lean ground beef
  • 1 clove garlic
  • ¼ cup minced onion ( ½ small onion)
  • 1 cup diced tomato (about 1 large fresh)
  • ½ cup cooked brown rice
  • 2 to 3 ounces shredded mozzarella cheese
  • 1 tablespoon chopped fresh basil leaves
  • 2 teaspoons chopped fresh oregano

Preheat the oven to 375 degrees F
Cut a zucchini in half lengthwise. Use a sharp knife to score around the edges leaving about ¼ inch around the sides. Use a spoon to scoop out the pulp.
Chop the pulp and set it aside.
Heat olive oil in a skillet over medium-high heat. Add the ground beef and onions. Reduce the heat to medium and cook until the beef is almost cooked through.
Stir in the tomatoes and zucchini pulp. Reduce the heat to low heat and simmer for 10 minutes.
Stir in the cooked rice and fresh herbs and season to taste with salt and pepper.
Add the beef and rice mixture to the zucchini shells and sprinkle with cheese.
Cover and bake for 15 minutes.
Remove the cover and bake for 5 minutes longer.
  • Even though this is a full meal, it tastes great with a salad on the side!
  • Store leftover stuffed zucchini in the refrigerator for up to 4 days.
  • See the post above for variations and substitutions.
Anne Lawton
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