Italian Style Stuffed Zucchini Squash Crock Pot
Transform your weeknight dinners with this hearty and flavorful Italian Style Stuffed Zucchini Squash made effortlessly in your crock pot. This recipe combines tender zucchini “boats” filled with a savory mixture of seasoned ground beef, cooked rice, and fresh zucchini for a wholesome and satisfying dish. Simmered to perfection in marinara sauce, each stuffed zucchini is topped with melty mozzarella and Parmesan cheeses for a cheesy, comforting finish. With minimal prep and hands-free cooking, this crock pot favorite is perfect for busy evenings, feeding a family of four with ease. Garnish with fresh parsley for a pop of color and enjoy this delightful Italian-inspired zucchini recipe that’s as nutritious as it is delicious! Perfect for keywords like “stuffed zucchini recipe,” “Italian crock pot dinners,” and “easy weeknight meals.”
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Recipe Information
Ingredients
- 4 pieces large zucchini squash
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 small yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the zucchini squash thoroughly. Cut each zucchini in half lengthwise and use a spoon to hollow out the center, creating a 'boat' shape. Reserve the scooped-out zucchini flesh for the filling.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Drain any excess fat if necessary.
Chop the reserved zucchini flesh finely and add it to the skillet along with the cooked rice, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Stir to combine and cook for an additional 2-3 minutes.
Remove the skillet from heat and stir in 1/2 cup of shredded mozzarella cheese and all of the grated Parmesan cheese. Mix well.
Spread 1 cup of marinara sauce evenly across the bottom of the crock pot.
Stuff each zucchini 'boat' with the filling mixture, packing it tightly. Place the stuffed zucchini in the crock pot in a single layer. Spoon the remaining marinara sauce over the zucchini.
Cover and cook on low for 4 hours, or until the zucchini is tender but not mushy.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the zucchini during the last 10 minutes of cooking. Cover again to let the cheese melt.
Once done, carefully remove the zucchini with a spatula and place them on serving plates. Sprinkle with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 349 mg | 27% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1078 mg | 23% | |
*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.
