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Easy Stuffed Zucchini With Ground Beef And Rice

August 17, 2026

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Baked hollowed out halved zucchinis filled with a ground beef and rice mixture. There is white shredded cheese sprinkled over the zucchini. The zucchini are on a wood tray lined with brown parchment paper. There is a gray cloth napkin and a bowl of white shredded cheese.

Transform one of the most abundant summer vegetables into a flavorful dinner the whole family will enjoy. Fresh zucchini packed with a hearty meat mixture, topped with cheese, and baked to perfection.

There is a large baking pan with baked hollowed out halved zucchinis filled with a ground beef and rice mixture. There is white shredded cheese sprinkled over the zucchini.

This recipe is one of my favorite ways of serving zucchini, it’s easy, simple, and delicious!

Prep time: 30 minutes
Bake time: 20-30 minutes
Total time: 1 hour
Prep level: Beginner +

Why This Recipe Works

Healthy and satisfying – A delicious way to get in your veggies.
Seasonal and fresh – An excellent summer vegetable.
Great make-ahead meal – Stuffed zucchini boats can be made the day before and reheat well.
Versatile filling options – Stuff them with grains, meat, cheese, or plant-based ingredients.

Ingredient Notes

Meat: Use what you have in the fridge. Ground pork, a mixture of ground beef and pork, ground chicken, or ground turkey all work for this easy recipe.
Seasoning: Feel free to change the seasoning to taste. Use smoked paprika, taco seasoning, or cayenne pepper for a little extra flavor.
Cooked rice: Use your favorite grain. jasmine and basmati rice are popular choices. For a low carb alternative, use cauliflower rice.
Cheese: I like to use a combination of Parmesan and Mozzarella. Cheddar cheese is a great substitution. You can skip the cheese or use a smaller amount for a lighter version.

Step-by-Step Instructions

There are multiple sized bowls with ingredients in them: tomato sauce, cooked brown rice, shredded cheese, and Worcestershire sauce. There are 3 large green zucchinis, raw ground beef on a black tray, a measuring cup with chopped onion and another measuring cup with chopped red pepper. There is a large wooden spoon with dry spices in it and 3 garlic cloves. Items are on a white surface.

There is a large wooden cutting board with zucchinis cut in half. Some to the halves are hollowed out. There is a spoon, a melon ball kitchen tool, and a white bowl of the zucchini flesh in it. The cutting board is on a white surface.

Prep vegetables

Chop the onion and bell peppers. Mince the garlic.

On a flat surface, slice each zucchini in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border to form a “boat”. Chop the scooped-out flesh and set aside. Place the hollowed-out zucchini halves on a baking sheet.

There is a large dark skillet with raw ground beef in it. There is a meat separator tool resting in the pan. There is a very small clear dish with Worcestershire sauce in it. Items are on a white surface.

There is a large dark skillet with chopped onions, garlic, and chopped red pepper in it. There is a wooden spoon resting in the skillet. In the background there is a bowl with cooked ground beef in it and another bowl with pieces of raw zucchini in it. There is a gray cloth napkin. Items are on a white surface.

Brown meat & Sauté filling

Place meat in a hot skillet, breaking it up as it cooks. Add Worcestershire sauce as the meat browns. Once cooked, transfer the ground beef to a dish. Cover to keep warm and set aside.

In the same skillet, heat olive oil. Add the onion and red peppers and cook until soft. Stir in the garlic and chopped zucchini flesh. Cook until veggies are tender.

There is a large dark skillet with chopped onions, garlic, chopped red pepper, chopped zucchini , cooked ground beef, and cooked brown rice in it. There is a wooden spoon resting in the skillet. In the background there is a bowl with tomato sauce, a bowl of shredded cheese, and a large wooden spoon with dry seasonings. There is a gray cloth napkin. Items are on a white surface.

There is a large dark skillet with chopped onions, garlic, chopped red pepper, chopped zucchini , cooked ground beef, cooked brown rice, dry seasonings, and tomato sauce in it. There is a wooden spoon resting in the skillet. In the background there is a bowl of shredded cheese, and a stack of empty dishes. There is a gray cloth napkin. Items are on a white surface.

Finish filling mixture

Reduce flame to low heat. Return the ground meat to the skillet. Add the rice, tomato sauce, and seasonings. Stir until well mixed and simmer. Remove from heat and stir in the parmesan cheese.

There is a large baking pan with long hollowed out halved zucchinis. Three of the zucchinis have a ground beef and rice mixture in them. There is a large dark skillet with a ground beef and rice mixture in it. There is a spoon resting in the skillet. Items are on a white surface.

There is a large baking pan with six long hollowed out halved zucchinis filled with a ground beef and rice mixture. There is shredded white cheese sprinkled over the top of the zucchini. There is a gray cloth napkin. Items are on a white surface.

Stuff and bake

Fill and bake Spoon filling in prepared zucchini halves. Sprinkle each boat with mozzarella cheese and bake in a preheated oven until the tops are light brown and bubbly.

There is a large baking pan with six baked hollowed out halved zucchinis filled with a ground beef and rice mixture. There is shredded white cheese sprinkled over the top of the zucchini. There is a gray cloth napkin. Items are on a white surface.

Serve

Sprinkle with fresh chopped parsley if desired. Serve warm.

See recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

Use leftover rice for a faster prep time.
Fill generously, mounding slightly, but don’t overstuff which will cause the zucchini to break.
For a brighter flavor, use fresh herbs instead of dried or add a squeeze of lemon over the top before serving.
Let them rest 5 minutes out of the oven, this allows the filling to set and won’t spill when you cut in.

Storing

Let the zucchini boats cool to room temperature and transfer them to an airtight container or cover tightly with foil. Store in the refrigerator for up to 4 days.

What to Serve with Zucchini Boats

Since the boats are a full meal on their own (protein, veg & starch), keep it light with one or two simple sides:

Steamed broccoli or roasted Brussels sprouts – are simple, light, and keep the meal from feeling heavy.
Roasted sweet potato salad is a delicious seasonal salad with vinaigrette balances the richness of the beef and cheese/
A crusty baguette or easy garlic bread from Miss In The Kitchenare always a great side for scooping up any filling that spills out.

Frequently Asked Questions (FAQs)

Do I need to pre-cook the rice?

Yes, use cooked rice. Raw rice won’t have time to fully soften in the oven before the zucchini overcooks, so cook it ahead or use leftover rice.

How do I keep the zucchini from getting watery?

You can salt the hollowed shells lightly and let them sit for about 10 minutes, then pat dry before filling.
Also, be sure to drain excess fat/liquid from the beef mixture.

Can I make this ahead?

Absolutely. Prep the zucchini by hollowing them out and cook the filling. Refrigerate in separate containers for up to 1 day. Assemble and bake according to the instructions.

How do I know when they’re done?

Zucchini is done when a fork slides in easily (usually 25-30 minutes at 375°F/74°C).

Yield: 4 servings

Easy Stuffed Zucchini With Ground Beef And Rice

5.0 Stars (2 Reviews)

Fresh zucchini packed with a hearty meat mixture, topped with cheese, and baked to perfection. This recipe is one of my favorite ways of serving zucchini, it's easy, simple, and delicious!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

3 to 4 medium to large zucchinis
1 pound lean ground beef (80/20)
1 tablespoon Worcestershire sauce
1.5 tablespoons of olive oil
1/2 cup chopped onion
1/3 cup chopped red bell pepper
3 garlic cloves – minced (approximately 3 teaspoons)
Approximately 1.5 cups zucchini flesh (what you scoop out – save the rest for a future use)
8 ounces tomato sauce – 1 cup
1 teaspoon Italian seasoning
1/2 teaspoon dry basil
1 teaspoon pink Himalayan salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes – optional
1 cup cooked brown rice
1/2 cup parmesan cheese
3/4 cup mozzarella cheese
Fresh parsley – optional garnish

Instructions

Chop the onion and bell peppers.
Mince the garlic.
On a flat surface, slice each zucchini in half lengthwise into two equal pieces. Use a melon baller or pointed spoon to scoop out the flesh, leaving a 1/4-inch border to form a “boat”. Chop the scooped-out flesh and set aside. Place the hollowed-out zucchini halves on a baking sheet.
Preheat oven to 375°F.
Heat a large skillet over medium-high heat. Place meat in the hot pan, breaking it up as it cooks. Add Worcestershire sauce as the meat browns. Once cooked, transfer the ground beef to a dish. Cover to keep warm and set aside.
In the same skillet, heat olive oil over medium heat. Add the onion and red peppers and cook until soft, about 3-4 minutes. Stir in the garlic and chopped zucchini flesh. Cook for another 4-5 minutes until veggies are tender.
Reduce flame to low heat. Return the ground meat to the skillet. Add the rice, tomato sauce, and seasonings. Stir until well mixed. Simmer the beef mixture for 10 minutes. Remove from heat and stir in the parmesan cheese.
Spoon filling in prepared zucchini halves. Sprinkle with 3/4 cup shredded cheese and bake 20-25 minutes until tops are golden brown and bubbly.
Sprinkle with fresh chopped parsley if desired.

Serve warm.

Notes

Helpful Tools & Equipment

Cutting Board
Sharp knife
Melon baller or pointed teaspoon
Large skillet
Ground meat masher or wooden spoon
Baking dish or baking sheet

Ingredient Notes

Ground Meat: Use what you have in the fridge.

Seasoning: Feel free to change the seasoning to taste.

Cooked rice: Use your favorite grain.

Cheese: Cheddar cheese is a great substitution. You can skip the cheese or use a smaller amount for a lighter version.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 128mgSodium: 1187mgCarbohydrates: 30gFiber: 5gSugar: 9gProtein: 46g

Laura

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3 responses

Esme Slabbert

April 17, 2025

We love zucchini with stuffing.
Thank you for sharing and participating at SSPS 356. See you at #357. Happy Easter https://esmesalon.com/tag/seniorsalonpitstop/

Reply
Diane

June 25, 2026

I made this Mexican style using cumin, chili powder, and green chiles. I used the basic recipe info and they turned out delicious!

Reply
1. Laura
  
  June 25, 2026
  
  Hi Diane! Thanks for sharing that suggestion, it sound delicious!
  Cheers,
  Laura
  
  Reply

Easy Stuffed Zucchini With Ground Beef And Rice

Why This Recipe Works

Ingredient Notes