Easy Stuffed Garden Zucchini
Transform your garden harvest into a delicious dinner with this Easy Stuffed Garden Zucchini recipe! Featuring tender zucchini halves loaded with a savory filling of ground beef or turkey, juicy tomatoes, aromatic garlic, and Italian seasoning, these zucchini boats are then crowned with a crispy, cheesy topping of mozzarella, Parmesan, and breadcrumbs. Ready in under an hour, this low-carb dinner option is both wholesome and satisfying, making it perfect for busy weeknights or a crowd-pleasing main dish. Serve these golden, veggie-packed delights warm, garnished with fresh parsley for a burst of color and freshness. Whether you're looking for a simple zucchini recipe or a savory way to use up summer produce, this easy stuffed zucchini is sure to impress!
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Recipe Information
Ingredients
- 4 pieces medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 1 piece small onion, diced
- 2 cloves garlic cloves, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.25 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Cut each zucchini in half lengthwise and scoop out the center flesh using a spoon, creating a hollow 'boat.' Set the scooped-out flesh aside and place the zucchini halves in the prepared baking dish.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the ground beef or turkey and cook until fully browned, breaking it up into small pieces.
Add the diced tomatoes, Italian seasoning, salt, pepper, and the reserved chopped zucchini flesh to the skillet. Cook for 5 minutes, allowing the flavors to blend. Remove from heat.
Fill each zucchini half with the meat mixture, pressing it down gently to pack it in.
In a small bowl, mix together the mozzarella, Parmesan, and breadcrumbs. Sprinkle this mixture evenly over the stuffed zucchinis.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese topping is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 32.7 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1341 mg | 103% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3903 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
