Stuffed Zucchini Recipe

A tasty vegetable is stuffed with a ton of goodies in this Stuffed Zucchini recipe.

Stuffed Zucchini

Try Stuffed Zucchini with bread crumbs tonight, and prepare it without the bread next time around.

Lori Dunn

Content Tools

Here's a healthy vegetable recipe that can easily stand alone as a one-dish meal. Try this Stuffed Zucchini recipe tonight, and thank us tomorrow.

Main Story:
Easy Zucchini Recipes to Use Up That Surplus

Stuffed Zucchini

1 zucchini, 12 to 18 inches
1⁄2 to 1 pound ground beef or meatloaf mix (equal amounts beef, pork and veal)
1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
3 to 4 eggs
1 box stuffing mix
Black pepper or crushed red pepper to taste
Grated or sliced mozzarella cheese

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place, hollow side up, in prepared dish.

In large bowl, combine remaining ingredients, except cheese. Spoon into zucchini hollows. Add water around zucchini to 1-inch depth.

Cover dish with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil, and top each zucchini hollow with cheese. Bake for an additional 10 minutes, or until cheese is melted.