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Stuffed zucchinis

Anna's stuffed zucchinis

Total Time
1 hr 5 min
10 min
55 min
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken. Anna has a passion for making easy, yet super delicious healthy dishes - and these stuffed zucchinis are just that! Give them a try for an easy weeknight dinner.



2 large, ends trimmed, halved lengthways

Brown onion

1 medium, finely chopped

Extra lean beef mince, raw

300 g


2 tsp, Tuscan variety

Canned diced tomatoes

1 400g can, (1 x 400g can)

Light mozzarella cheese

¾ cup(s), grated, (90g), shredded

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Using a teaspoon, scoop the flesh from zucchini halves (taking care not to cut through the skin), leaving a 5mm shell. Roughly chop the zucchini flesh and set aside. Place zucchini shells on prepared baking tray.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, zucchini flesh and mince, breaking up any lumps,\ for about 3 minutes or until mince is browned all over. Stir in Tuscan seasoning and tomatoes. Simmer, uncovered, for about 5 minutes or until thick.
  3. Spoon mince mixture into the zucchini shells. Cover with foil and bake for 35-40 minutes or until zucchini are tender. Remove foil and sprinkle mozzarella over filling. Meanwhile, preheat oven grill to high. Cook under hot grill for 3-5 minutes or until the cheese is melted and golden. Serve.


For extra flavour, use garlic-infused olive oil and garnish with extra fresh herbs such as flat leaf parsley or basil.