Stuffed Zucchini


Zucchini is fresh at this time of year and really plentiful.  With that in mind, this recipe for Stuffed Zucchini makes for a light summer meal.  Meat can be used or eliminated from this recipe.  I often choose to use ground turkey because I like its texture, but beef works well too.

To serve as an appetizer, bake as instructed and cut zucchini boats into thirds and serve on top of a green salad.


  • 3 zucchini (1-2 inches thick)
  • Salt/Pepper
  • 1 Tablespoon butter
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup ground beef or turkey
  • 1 slice of bread, cubed
  • 1 8 oz. can tomato sauce
  • 1/4 cup of grated Parmesan cheese
  • 1/2 cup mozzarella cheese


  • Preheat oven to 375 degrees
  • Cook zucchini in boiling salted water for about 3 minutes
  • Cut zucchini in half length-wise and scoop out pulp.
  • Add salt and pepper to zucchini boats
  • Melt butter and add onion, celery and meat.
  • Cook until lightly browned.
  • Add bread cubes, scooped out pulp and tomato sauce.
  • Stuff mixture into zucchini boats.
  • Place in shallow baking pan and sprinkle with cheese.
  • Bake for 30 minutes – until tender.


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