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Stuffed zucchini


Rate this recipe 2.6/5 (7 Votes)


  • 4 round zucchini
  • 1 1 1/2 lbs ground beef
  • 2 tablespoons pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 1 large egg
  • 1 onion
  • tomato sauce
  • Salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Wash and cut the zucchini top and reserve the "hat" . Hollow out zucchini with a spoon.Leave about half a centimeter of flesh. The return on a paper towel.

Step 2

Finely chop the onion and garlic. Toast the pine nuts in a nonstick skillet. In a dish containing ground meat, add onion and garlic, egg, parsley, pine nuts. Mix well.

Step 3

Add some chopped zucchini flesh. The rest can be used in a soup. Add Parmesan, salt and pepper and continue stirring. Fill the zucchini with the mixture. Replace the "hats" (tops).

Step 4

Place in a baking dish containing tomato sauce. Bake at 350 ° F for about 1 hour or more depending on size of zucchini. Serve with rice.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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