Stuffed Zucchini Bake
A rich beef filling sits snugly in zucchini shells rather than disappearing under sauce. As they bake, tomato sauce bubbles around the edges and the Parmesan turns savory and golden.
Recipe link
Prep time10 min
Cook time40 min
Total time55 min
- Course
- Main Course
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 200
Ingredients
Stuffed Zucchini
- 3 medium zucchini
- 1 tablespoon butter — divided
- ¼ cup red onion — finely diced
- ½ cup celery — finely diced
- 1 cup ground beef
- ½ cup breadcrumbs
- 1 can tomato sauce — 8 oz
- ¼ cup Parmesan — grated
- to taste salt (optional) — to taste
- to taste black pepper (optional) — to taste
Instructions
- Prepare the Zucchini: Preheat oven to 375°F. Use 1 teaspoon butter to grease a shallow 9 x 13-inch baking dish. Bring a large pot of salted water to a boil. Add the whole zucchini and boil 3–5 minutes, checking at 3 minutes, until barely flexible but still firm. Drain well in a colander and cool until easy to handle. Cut the zucchini lengthwise in half and scoop out the pulp and seeds, leaving shells about ½ inch thick. Chop the reserved zucchini pulp and set aside. Blot the shells dry and arrange them cut side up in the prepared baking dish.3 medium zucchini, 1 teaspoon butter, salt
- Cook the Filling: Melt the remaining 2 teaspoons butter in a large skillet over medium heat. Add the red onion and celery and cook 3–4 minutes, stirring occasionally, until they begin to soften. Add the ground beef and cook 5–7 minutes, breaking it into small crumbles, until no pink remains and the beef reaches 160°F. Drain any excess fat if needed. Stir in the chopped zucchini pulp and cook 2–3 minutes, until its released moisture has mostly evaporated. Stir in the breadcrumbs and tomato sauce and cook 2–3 minutes, until the filling is evenly combined, moist, and thick enough to mound on a spoon. Season to taste with salt and black pepper.2 teaspoons butter, ¼ cup red onion, ½ cup celery, 1 cup ground beef, reserved zucchini pulp, ½ cup breadcrumbs, 1 can tomato sauce, salt, black pepper
- Stuff the Zucchini: Spoon the filling evenly into the six zucchini shells and sprinkle the grated Parmesan evenly across the tops.¼ cup Parmesan
- Bake: Bake uncovered 25–30 minutes, until the zucchini is fork-tender but still holds its shape, the filling is hot and bubbling, and the Parmesan is lightly golden.
- Rest and Serve: Let rest 5 minutes before serving warm.
Notes
- Zucchini: Choose medium zucchini of similar size. Boil them only until barely flexible, leave the walls about ½ inch thick, and blot the shells dry before filling so they remain sturdy.
- Filling: Cook the reserved zucchini pulp until its excess moisture evaporates. The completed filling should be moist and spoonable but thick enough to stay mounded in the shells.
- Make Ahead: Prepare the zucchini shells and filling up to 1 day ahead. Cool completely and refrigerate them separately, then assemble just before baking.
- Storage and Reheating: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat, covered, in a 350°F oven until the center reaches 165°F. Freezing the assembled zucchini is not recommended because the shells can become soft and watery.
- Cheese: Parmesan gives the bake its classic savory finish. Mozzarella may be added as an optional richer variation.
- Serving Suggestions: Serve with Cheesy French Bread, Classic Macaroni Salad, or Spinach Salad.
Nutrition (Approximate Per Serving)
Yield
6 stuffed zucchini halves — Serving size: 1 stuffed zucchini half
- Calories
- 200
- Carbohydrates
- 13 g
- Protein
- 10.5 g
- Fat
- 11.5 g
- Saturated Fat
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 360 mg
- Fiber
- 2 g
- Total Sugars
- 5 g
Equipment
- Large pot (Large enough to hold all three whole zucchini.)
- Colander
- Cutting board
- Chef’s knife
- Large skillet (Large enough to cook and combine the full filling without crowding.)
- Shallow 9 x 13-inch baking dish
- Measuring cups and spoons
- Spoon or melon baller (Either tool may be used to hollow the zucchini shells.)
- Wooden spoon or heatproof spatula (Either tool is acceptable for cooking and combining the filling.)
- Instant-read thermometer