Stuffed Zucchini

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These stuffed zucchinis are super easy to make, and they look great and impressive. These zucchinis would be perfect stuffed with mushrooms, for a veggie version.

Zucchini has many health benefits. Some of these benefits include lowering cholesterol, lowering blood pressure, cancer prevention, heart attack and stroke prevention and it’s also very low in calories. Now besides all those benefits, I simply just like zucchini, I like them added to salads, added to soups or here’s one of my favorite ways to eat zucchini and that is to stuff them.

These stuffed zucchinis are super easy to make, and I think they just look great, I think they look very impressive. These zucchinis would be perfect stuffed with mushrooms, and that way you’d have a completely vegetarian meal. However, I had some left over ground meat from the nachos I made so I decided to fill them with the ground beef mixture.

I used 3 large zucchinis for this recipe. Wash the zucchini first, then cut the zucchini lengthwise and using a spoon, scoop out the flesh of the zucchini.


As I said I used some leftover ground beef I used for the nachos, so the mixture is made up of ground beef, chorizo sausage and to this I added a bit of spaghetti sauce. You will need about a cup of this meat mixture.


If you wanted to make this a vegetarian meal, you could use the flesh of the zucchini mixed with mushrooms and some chopped onions and it would be just delicious. Anyway using a spoon, fill the zucchinis with the meat mixture.


Now I had some goat feta cheese, and feta cheese is one of my favorite cheeses, if not my favorite. Pair this feta cheese with tomatoes and you’ve got yourself a winner. So for these zucchinis I also used some shredded cheddar cheese, because it melts nicely, so I topped the zucchinis with a bit of cheddar cheese first, to which I added some feta cheese and tomatoes.


They already look so delicious and are not even baked yet. Bake these babies for about 15 to 20 minutes in a preheated 375 F degree oven. Now it all depends how you like your zucchini, but I like to still have a bit of crunch to mine, if you don’t, then bake them a bit longer.


Garnish them with some parsley and they are ready to be enjoyed! Yum!

Stuffed Zucchini
Prep time
Cook time
Total time
Serves: 3
  • 3 large zucchini
  • ½ lb ground beef
  • ¼ cup chorizo sausage, chopped
  • pinch of cumin
  • salt and pepper to taste
  • ¼ cup spaghetti sauce
  • ½ cup cheddar cheese, shredded
  • ¼ cup feta cheese, chopped
  • 2 small tomatoes, chopped
  1. Preheat oven to 375 F degrees.
  2. In a skillet, add the ground beef and cook until it's no longer pink. Add the cumin, salt and pepper to it and stir well. Add the chorizo sausage and spaghetti sauce and cook for another 5 minutes, over medium heat.
  3. Wash and cut the zucchini lengthwise. Using a spoon, scoop out the flesh.
  4. Fill each zucchini half with some of the meat mixture. Top with shredded cheddar cheese, feta and tomatoes.
  5. Bake for 15 minutes.
Nutrition Information
Serving size: 2 zucchini halves


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  1. Mari says

    I made these beforw your rwcwpe I have a garden and had zucchini growing fast so my supervisor.suggested this his mother uswd to make thme I used veggie grumbles, black rice onions tomatoe paste and I used the part I scooped out in the mixture and when done topped off with cheese was awesome

  2. Bunny says

    Just made these with small zucchini… still in the oven but zucchini seems to be as hard as when I put them in 15min. ago.

  3. samantha says

    These were amazing, and so simple! We just finished the entire pan! Thank you, this was the perfect recipe for my new healthy lifestyle. Tomorrow we’re going to try it with yellow squash, since we still have half a pound of the meat mixture left.

  4. Anna says

    I’m going to try this tonight, but do you think there’s a way that you can incorporate the zucchini you scoop out into the recipe? It feels like a waste.

    I’m looking forward to trying this!

  5. Lauren L. says

    I made a vegetarian version of these tonight. I used Morningstar meal starter crumbles instead of beef and soy chorizo. They turned out great! Thanks for the recipe :)

  6. says

    These look wonderful! There are so many ways could vary the filling based on what you have on hand. I can’t wait to play around with ideas… fantastic!

    • says

      Hi Patsy, You are absolutely right, zucchini are very versatile, you can literally fill them with anything, sort of like stuffed mushrooms, another one of my favorite. :)

  7. says

    These look AWESOME! So bright and colorful. I’d love to try them on my fam, with taco meat or a black bean mixture…they looks so delicious. Thanks for the idea (found you on foodgawker by the way!)

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