These stuffed zucchini with ground beef and rice are filled with seasoned ground beef, marinara sauce, cooked rice, and cheese for an easy, cheesy family dinner that’s hearty, flavorful, and a great way to use fresh zucchini.
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These are also known as stuffed zucchini boats. They are very similar to stuffed peppers and are a great way to use up the surplus of fresh zucchini you may have. We usually serve this with a side salad for a complete and nutritious meal.
Ingredients
Ingredient Notes
See recipe card for exact amounts and step-by-step instructions.
- Zucchini: Medium zucchini (about 7 inches long) work best. This recipe makes enough filling for 8 zucchini halves.
- Ground Beef: Lean ground beef works well because it doesn’t require draining. Ground turkey, ground chicken, or ground pork can also be used. If using a lean poultry option, add a little olive oil to the skillet before browning.
- Cooked Rice: White rice, brown rice, jasmine, or basmati all work well.
- Marinara Sauce: Adds more flavor than plain tomato sauce thanks to the herbs and seasonings.
- Chopped Onion: White or yellow onion work just fine.
- Garlic: Fresh minced or jarred garlic both work well.
- Seasonings: We add a generous amount of Italian seasoning and a bit of salt and black pepper.
- Crushed Red Pepper: We add just a little bit to give our beef mixture a little extra kick.
- Cheese: Freshly grated cheddar melts best, but mozzarella, Parmesan, or your favorite shredded cheese all work well.
How to Make Stuffed Zucchini
- Wash zucchini, cut the stem end off and cut in half length-wise. Scoop out the inside of the zucchini with a small spoon or melon baller, leaving about ¼″ thick walls, discard cores.
- Cook ground beef and onion in a large skillet over medium heat until the beef is no longer pink, about 6-8 minutes. Add the garlic and cook for 1-2 minutes. Next, add the pasta sauce, rice, Italian seasoning, salt, pepper and red pepper and heat, stirring occasionally until hot (about 3-4 minutes).
- Divide the meat mixture among the zucchini shells, top with cheese and bake in a 375° oven for 20-30 minutes or until the zucchini is tender when pierced with a fork.
Storage and Reheating
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven, covered with foil, for about 25–30 minutes, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Can I make stuffed zucchini ahead of time?
Yes. Assemble them up to a day ahead, cover, and refrigerate until ready to bake.
Do I have to cook the zucchini first?
No. The zucchini softens while baking.
Can I freeze stuffed zucchini?
Yes. Freeze after baking for up to 3 months. Thaw overnight before reheating.
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Stuffed Zucchini with Ground Beef and Rice
Stuffed zucchini with ground beef and rice is an easy family dinner made with fresh zucchini, seasoned ground beef, marinara sauce, cooked rice, and cheese. Perfect for using up summer zucchini.
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- ½ cup onion
- 2 teaspoons chopped garlic
- ½ cup marinara sauce
- 1 cup cooked rice
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes or to taste
- 1 cup shredded cheese
Instructions
- Wash zucchini, cut stem end off and cut in half length-wise. Scoop out inside of zucchini with a small spoon or melon baller, leaving about ¼" thick walls, discard cores. Place in a casserole dish or on a rimmed baking sheet.4 medium zucchini
- Chop the onion and shred the cheese.
- Cook ground beef and onion in a large skillet over medium heat until the beef is no longer pink, about 6-8 minutes. Add garlic and cook for 1-2 minutes.1 pound ground beef, ½ cup onion, 2 teaspoons chopped garlic
- Add marinara sauce, rice, Italian seasoning, salt, pepper and red pepper and heat, stirring occasionally until hot (about 3-4 minutes).½ cup marinara sauce, 1 cup cooked rice, 1 tablespoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes
- Stuff zucchini with beef and rice mixture. Top with cheese.1 cup shredded cheese
- Bake in a 375° oven for 20-30 minutes or until the zucchini is tender when pierced with a fork.
Notes
Medium zucchini (about 7 inches long) work best. This recipe makes enough filling for 8 zucchini halves.
Total cook time includes the time needed to brown the ground beef and bake the stuffed zucchini.
Nutrition information is approximate and will vary based on the ingredients and brands used.
Nutrition
Serving: 1zucchini half | Calories: 239kcal | Carbohydrates: 11g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 280mg | Potassium: 499mg | Fiber: 2g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 20mg | Calcium: 115mg | Iron: 2mg
Did you like this recipe?Please leave a comment!
Hello, I made this last night for dinner and I have to say, it was delicious! Next time I might try to make it with quinoa to keep the protein high and carbs low.
That sounds like a great idea to make a better-for-you option! Thanks, Mindy
Just like my grandma made!!❤️❤️
I added some more ‘spicy’ spices, to make it more to our liking. For the bite!!!
Yea, we like things only mildly spicy. I’m so glad you liked it and thanks for commenting and reviewing!
Very good. Made recipe as is. Good flavor and hubby loved it!
Awesome, thanks for commenting!