Beef and Rice Stuffed Zucchini Recipe
One evening, I had some extra zucchini in the fridge and wasn’t sure what to do with them. I didn’t want to let them go to waste, so I decided to stuff them with ground beef and rice. It turned out to be one of the best meals I had made in a long time—simple, hearty, and packed with flavor.Now, this beef and rice stuffed zucchini recipe has become one of my go-to meals. It’s easy to prepare, filling, and a great way to use fresh zucchini. Plus, it’s a complete meal all in one dish, which makes cleanup even easier!
Equipment
- Large Skillet
- Mixing bowl
- Baking dish
- Cutting board and knife
- Spoon for scooping zucchini
- Measuring Cups and Spoons
Ingredients
- 4 medium zucchini
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each zucchini in half lengthwise.
- Use a spoon to scoop out the center, leaving a ¼-inch border.
- Place the zucchini halves in a baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook for 5–6 minutes until browned. Drain excess fat if needed.
- Stir in the diced onion and garlic. Cook for another 2–3 minutes.
- Add the cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Stir to combine and let simmer for 3 minutes.
- Spoon the beef and rice mixture into each zucchini half, pressing down gently to fill them completely.
- Sprinkle Parmesan cheese on top if using.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the zucchini is tender and the tops are slightly golden.
- Let the stuffed zucchini cool for a few minutes before serving.