Beef Stuffed Zucchini

Beef Stuffed Zucchini

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  CPCHKC

“Did your garden over-produce zucchini? Here is a great recipe to use up the zucchini and not get bored.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.
  3. Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.
  4. Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

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Reviews (7)

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This was very good and most of my family enjoyed it. I used half the amount of cheese and breadcrumbs to reduce calories and carbs and it still had plenty of flavor. Next time, I plan on using extra lean ground beef because fat from the meat collected in the zucchini, making it a little greasy.



I don't eat meat but made this for my Dad, who gave it a very enthusiastic 8 out of 10. He said it was very moist - and that was using 4% fat hamburg which is usually very dry. I mostly followed the recipe but used a jarred tomato sauce instead of soup and water. I think that was a much richer, more flavorful choice. I also added parmesan and seasonings to my bread crumbs and a pinch of salt and pepper to the dish. FYI I scaled this down to 5oz of hamburg for a serving for one, but it actually made quite a bit and would have served 2. (The photo shows just half the amount it made.) So keep in mind this recipe makes a lot!!! Ok, onto the presentation. Please see my photo. I don't know how to say this delicately, but the entree looks like...uh...a natural bodily function that a person would not want on their plate. It's fine for family with a sense of humor but I would not serve this to guests. Jokes aside, enough said. Anyway, since I don't eat meat, I took the rest of the zucchini filling, then added it to the carved out insides of a summer squash, added tomatoes, cheese, spices (whatever you want) and made myself an entree and my Dad a side dish (again, see photo). I put the veggies in the oven for just the last 15 minutes, added some boiled red potatoes and voila. An easy, delicious, colorful, healthy dinner that was pretty easy to make. I will make this again.



I loved this! And even my husband who barely eats any veggies actually ate all of it! It was very simple with a great taste.

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Amount Per Serving (4 total)

  • Calories
  • 558 cal
  • 28%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 41.9 g
  • 84%
  • Cholesterol
  • 172 mg
  • 57%
  • Sodium
  • 897 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Mandy's Crab Stuffed Zucchini


next recipe:

Stuffed Zucchini Shells