Stuffed Zucchini

  • 1 large (12+ inches) zucchini (or several smaller, but still big enough to scoop out and stuff)
  • 1/2 pound ground meat (turkey, beef, bison, etc), browned
  • 1-2 cloves garlic, minced
  • 1/2 cup white onion, chopped
  • 1 cup marinara, or tomato sauce
  • mushrooms, chopped (optional)
  • olive oil for sauteeing
  • salt and pepper
  • Daiya Italian cheese (optional)


*Note that you can hide alot of vegetables in this dish so finely chop carrots, spinach, etc and tuck it in the sauce!

Rinse zucchini and slice down the middle lengthwise.  Using a large spoon, scoop out insides/seeds leaving a hollow boat.  Lightly coat inside of zucchini with olive oil and sprinkle with salt and pepper.  Bake zucchini at 375 for 25 minutes.

While the zucchini is cooking, prep the filling.  Chop about half of the removed zucchini meat.  Heat pan with a little oil, add garlic, onions, mushrooms, zucchini and any other vegetables you are using and cook until the liquid is gone and the onions are translucent.  Mix browned meat, tomato sauce/marinara and vegetables.

When the zucchini has baked for 25 minutes, remove and stuff with meat filling.  Return to oven for 30 minutes or until the zucchini is soft enough to cut (fork tender) - you don't want it super mushy or it will fall apart.  If using Daiya cheese, pour it on top and return to oven for a few minutes until it melts.

Slice and serve.


Stuffed Zucchini – GFCFSF
Stuffed Zucchini – GFCFSF - Stuffings
Stuffed Zucchini – GFCFSF - Scooping Out the Zucchini
Stuffed Zucchini – GFCFSF - Ingredients
Stuffed Zucchini – GFCFSF - Ready to Bake