Beef and Rice Stuffed Zucchini Recipe

Every August, the same thing happens in my neighborhood – everyone’s garden starts producing zucchini faster than we can possibly eat it. Last week, I found three enormous zucchinis sitting on my front porch with a note from my neighbor saying, “Please help us! We can’t keep up!”

My husband looked at these monster zucchinis and said, “What are we supposed to do with these things? They’re the size of baseball bats!” I’d already made zucchini bread twice this month, and honestly, we were all getting a little tired of it.

That’s when I remembered my mom mentioning stuffed zucchini that her Italian grandmother used to make. I called her up, and she walked me through the basic idea – hollow out the zucchini, stuff it with a savory filling, and bake it until tender. “It’s a whole meal in one vegetable,” she explained.

I decided to use ground beef and rice for the filling, thinking it would make a hearty dinner that even my meat-loving family would appreciate. As I was carefully scooping out the zucchini flesh, my kids gathered around the kitchen island, fascinated by the process. “You’re making zucchini boats!” my youngest announced.

Two hours later, I pulled these beautiful golden-topped zucchini boats from the oven, and the smell was incredible. My husband, who had been skeptical about eating “a giant vegetable for dinner,” took one bite and said, “Okay, this is actually really good. It tastes like stuffed peppers but better.”

Even my vegetable-resistant teenage son cleaned his plate and asked if I could make them again. Now every time someone drops off excess zucchini, my family gets excited instead of groaning. Who knew that garden overflow could turn into such a delicious discovery?

What Is Beef and Rice Stuffed Zucchini?

eef and rice stuffed zucchini is one of those recipes that turns a simple garden vegetable into a full dinner. The zucchini is hollowed out to make little “boats,” then filled with a mixture of ground beef, rice, onions, carrots, and tomatoes. Once everything is tucked inside, it’s topped with cheese and baked until the zucchini is tender and the filling is hot and flavorful. It’s a dish that feels special but doesn’t take a lot of fuss, and it’s a great way to use up those extra zucchinis that always seem to show up in the summer.

Key Ingredients in This Beef and Rice Stuffed Zucchini

PIN IT

• Zucchini – the base of the recipe, hollowed into “boats”

• Ground beef – adds protein and makes the filling hearty

• Onion – diced and sautéed for flavor

• Carrot – chopped small for a little sweetness and texture

• Tomatoes – canned diced or fresh, for freshness in the filling

• Tomato sauce – spread in the baking dish to keep everything moist

• Cooked rice – helps bind the filling and adds substance

• Muenster cheese (or similar) – melted on top for the finishing touch

• Salt, pepper, paprika, and oil – to season and balance the flavors

Tips for Perfectly Cooked Stuffed Zucchini

• Par-cook the zucchini – boil or microwave them briefly so they bake evenly later.

• Scoop carefully – leave a thin layer of flesh inside so the boats hold their shape.

• Season the shells – a light sprinkle of salt and pepper before filling makes a difference.

• Cook the filling fully – make sure the beef, veggies, and rice are well cooked and seasoned before stuffing.

• Don’t overpack – loosely spoon in the filling so it heats through.

• Use enough sauce – spreading tomato sauce in the dish keeps everything moist.

• Add cheese last – cover with cheese toward the end for a golden finish.

Kitchen Equipment Needed

• Large pot – to par-cook the zucchini in boiling water

• Sharp knife – for halving and trimming the zucchini

• Spoon or melon baller – to hollow out the zucchini centers

• Cutting board – for chopping vegetables

• Medium skillet – to cook the beef, onion, carrot, and zucchini flesh

• Wooden spoon or spatula – for stirring the filling

• Mixing bowl – to combine the rice with the beef and vegetables

• 9×13-inch casserole dish – for baking the zucchini boats

• Measuring cups and spoons – to portion ingredients

• Foil (optional) – for covering during baking if needed

What to Serve With Beef and Rice Stuffed Zucchini

Serving stuffed zucchini is always more enjoyable when the sides match its simple style. A tray of roasted potatoes is easy to prepare and can bake right alongside the zucchini. A fresh corn salad with a squeeze of lime adds a nice touch, and garlic butter noodles are another favorite that pairs well with the filling. For something a bit heartier, a small portion of risotto works beautifully. To finish the meal, I like to bring out a plate of fresh fruit or a quick berry crisp, which adds just the right sweetness without being too heavy.

PIN IT

Variations and Substitutions

• Protein swap – use ground turkey, chicken, or sausage instead of beef.

• Vegetarian version – replace meat with lentils, chickpeas, or mushrooms.

• Grain change – try quinoa, couscous, or bulgur instead of rice.

• Cheese options – swap Muenster with mozzarella, cheddar, or parmesan.

• Spice it up – add red pepper flakes, cayenne, or chili powder for extra kick.

• Tomato base – use marinara or a chunky tomato sauce in place of plain sauce.

• Zucchini swap – use bell peppers, eggplant, or large tomatoes for the filling.

How to Store and Reheat Stuffed Zucchini

Leftover stuffed zucchini never goes to waste in my house. I let the zucchini cool completely before placing the halves into an airtight container. They keep well in the fridge for up to three days. If I want to freeze them, I wrap each piece tightly in foil and then place them in a freezer bag—they’ll last for about two months. To reheat, I like using the oven at a low temperature so the filling warms evenly and the cheese melts again. The microwave works too, but covering the dish helps keep the zucchini from drying out too quickly.

Frequently Asked Questions

Can I make stuffed zucchini ahead of time?
Yes, you can prepare the filling and assemble the zucchini boats a day in advance. Keep them covered in the fridge and bake when ready.

Can I freeze stuffed zucchini?
Yes, baked stuffed zucchini can be frozen. Wrap each half tightly and store in a freezer bag for up to two months.

Do I need to pre-cook the zucchini?
Par-cooking helps them bake evenly, but you can skip it if you prefer a firmer texture.

What other fillings work well?
Try quinoa with veggies, sausage with rice, or even a cheesy mushroom mixture.

Can I use small zucchini instead of large ones?
Yes, but they’ll hold less filling, so you may need more zucchini to feed everyone.

Don’t Miss More Recipes