Who knew zucchini could be the star of such a delicious show? Get ready to cozy up with this savory stuffed delight that brings together all the best flavors in a single, scrumptious bite!
One of my favorite wholesome dishes is stuffed zucchini, which combines tender zucchini with a hearty filling of ground beef, sautéed onion and garlic, cooked rice, and a little tomato sauce. Topped with mozzarella and Parmesan, it’s a delightful, low-carb, protein-rich option for a nutritious dinner.
Stuffed Zucchini Recipe Ingredients
- Zucchini: Low in calories, rich in vitamins, a source of dietary fiber.
- Olive Oil: Healthy fats, enhances flavor, promotes heart health.
- Onion: Adds flavor depth, contains antioxidants, anti-inflammatory properties.
- Garlic: Boosts immune system, antibacterial properties, rich flavor.
- Ground Beef or Sausage: High in protein, provides savory taste, rich texture.
- Tomato Sauce: Source of lycopene, enhances taste, adds moisture.
- Rice: Provides carbohydrates, adds texture, mild flavor balance.
- Mozzarella Cheese: Melts well, introduces creaminess, protein source.
- Parmesan Cheese: Sharp flavor, enhances taste, calcium-rich.
Stuffed Zucchini Recipe Ingredient Quantities
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef or sausage
- 1 cup cooked rice
- 1/2 cup tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
How to Make this Stuffed Zucchini Recipe
1. Set your oven to 375°F (190°C) to warm up.
2. Cut the zucchinis in half from top to bottom and then use a spoon to scoop out the flesh. Aim for about 1/4 inch thickness for the zucchini half you make a shell from. Save the flesh.
3. In a skillet, heat the olive oil over medium heat. Add the onion, chopped, and sauté until it is translucent, around 5 minutes.
4. In a minute, fragrant garlic can be had by adding minced garlic and then cooking for exactly one more minute.
5. Put the ground beef or sausage in the skillet and cook until brown, breaking it up with a spoon.
6. Add the reserved zucchini flesh, and cook for an additional 2 minutes.
7. Include the cooked rice, tomato sauce, oregano, basil, salt, and pepper in the mixture. Combine well and allow to simmer for 5 minutes.
8. Take the skillet off the heat. Stir in half of the mozzarella.
9. Put the halved zucchini in a baking dish. Stuff each half with the mixture, then top with the leftover mozzarella and Parmesan.
10. Place foil on top of the baking dish and put it in the oven for 25 minutes. Then doff the baking dish of its foil and return it to the oven. Let it bake for a further 10 minutes. Or you can let it bake until the top layer looks enticingly golden. Add parsley to the serving dish if you like. Then serve.
Stuffed Zucchini Recipe Equipment Needed
1. Oven
2. Knife
3. Spoon
4. Skillet
5. Stove
6. Wooden spoon or spatula
7. Baking dish
8. Aluminum foil
9. Cutting board
FAQ
- Q: Can I use a different type of meat?A: Yes, you are able to utilize ground turkey, chicken, or even better, if you’re looking for a vegetarian dish, you can substitute with mushrooms or lentils.
- Q: Is it possible to prepare this dish in advance?A: Certainly! The filling can be prepared ahead of time, even the day before serving. Once you stuff the zucchinis, you can store them in the refrigerator and bake them when you’re ready. They make a great dish for entertaining, as you can get everything prepped in advance.
- Q: Can this recipe be made gluten-free?A: Indeed, just use a rice substitute like quinoa or cauliflower that has been prepared according to the same methods as rice, and ensure that any other ingredients in the dish are also gluten-free.
- Q: How can I make this dish spicier?A: To make it more heated, either add a pinch of red pepper flakes or use a spicy sausage in the filling.
- Q: Can I substitute a different type of cheese?A: Absolutely, use cheddar, provolone, or any cheese you like.
- Q: What should I serve with stuffed zucchini?It complements a fresh salad, garlic bread, or roasted vegetables, making it a complete meal.
Stuffed Zucchini Recipe Substitutions and Variations
1/2 pound ground beef or sausage – substitute with ground turkey or lentils for a vegetarian option.
1 cup cooked rice – substitute with quinoa or cauliflower rice for a lower carb option.
1/2 cup mozzarella cheese, shredded – substitute with cheddar cheese or a dairy-free cheese alternative.
1 tablespoon olive oil – you can use avocado oil or coconut oil in its place.
Pro Tips
1. Pre-cook the Zucchini Shells: Before stuffing, consider pre-baking the zucchini shells for about 10 minutes. This will make them softer, ensuring they cook perfectly by the end.
2. Enhance the Filling’s Flavor: After browning the meat, deglaze the skillet with a splash of red wine or beef broth. This adds depth and richness to the filling.
3. Rice Texture Tip: If you prefer more texture, use slightly undercooked rice. It will absorb some moisture from the filling and finish cooking in the oven.
4. Cheese Upgrade: For a richer flavor, substitute part of the mozzarella with a sharper cheese like aged cheddar or provolone in the filling and on top.
5. Fresh Herb Finish: Just before serving, squeeze a bit of fresh lemon juice over the stuffed zucchinis and garnish with fresh basil leaves for a bright and fresh finish.
Stuffed Zucchini Recipe
My favorite Stuffed Zucchini Recipe
Equipment Needed:
1. Oven
2. Knife
3. Spoon
4. Skillet
5. Stove
6. Wooden spoon or spatula
7. Baking dish
8. Aluminum foil
9. Cutting board
Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef or sausage
- 1 cup cooked rice
- 1/2 cup tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions:
1. Set your oven to 375°F (190°C) to warm up.
2. Cut the zucchinis in half from top to bottom and then use a spoon to scoop out the flesh. Aim for about 1/4 inch thickness for the zucchini half you make a shell from. Save the flesh.
3. In a skillet, heat the olive oil over medium heat. Add the onion, chopped, and sauté until it is translucent, around 5 minutes.
4. In a minute, fragrant garlic can be had by adding minced garlic and then cooking for exactly one more minute.
5. Put the ground beef or sausage in the skillet and cook until brown, breaking it up with a spoon.
6. Add the reserved zucchini flesh, and cook for an additional 2 minutes.
7. Include the cooked rice, tomato sauce, oregano, basil, salt, and pepper in the mixture. Combine well and allow to simmer for 5 minutes.
8. Take the skillet off the heat. Stir in half of the mozzarella.
9. Put the halved zucchini in a baking dish. Stuff each half with the mixture, then top with the leftover mozzarella and Parmesan.
10. Place foil on top of the baking dish and put it in the oven for 25 minutes. Then doff the baking dish of its foil and return it to the oven. Let it bake for a further 10 minutes. Or you can let it bake until the top layer looks enticingly golden. Add parsley to the serving dish if you like. Then serve.
