Photo of Beef-stuffed zucchini by WW

Beef-stuffed zucchini

Total Time
44 min
14 min
30 min
If you've never been a summer squash fan, one bite of this savory main course and you're destined to become a courgette convert. Humble ground beef gets gussied up with nutty Parmesan cheese, herbs, seasoned breadcrumbs and a drizzle of robust red wine for flavor and moisture. Red pepper flakes add a welcome hit of spice. Just add a chopped tomato salad to these meatloaf-stuffed zucchini-boats and you’ve got a wonderfully filling meal. Try this with ground turkey for a change of pace.


Cooking spray

1 spray(s)

Uncooked zucchini

4 medium, cut in half lengthwise


1 large egg(s), beaten

Table salt

½ tsp, divided

Red pepper flakes

¼ tsp

Seasoned breadcrumbs

2 Tbsp, divided

Grated Parmesan cheese

2 Tbsp, divided

Fresh parsley

1 Tbsp, Italian, minced

Uncooked lean ground beef

6 oz

Olive oil

1 tsp

Table wine

½ fl oz, red variety


¼ item(s), large, cut into wedges for garnish


  1. Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
  2. Scoop out seeds from zucchini; chop and reserve flesh. Arrange zucchini halves, cut side-up, in prepared pan.
  3. In a large mixing bowl, combine egg, 1/4 teaspoon salt, red pepper flakes, 1 tablespoon bread crumbs, 1 tablespoon cheese, parsley, beef and chopped zucchini flesh; mix well.
  4. Fill each zucchini half with a heaping tablespoon of beef mixture; spread into an even layer. Sprinkle beef with remaining tablespoon of bread crumbs; drizzle with oil and wine.
  5. Bake until beef is cooked through and zucchini is tender-crisp; about 30 minutes. Remove to a serving platter; garnish with remaining 1/4 teaspoon of salt and tablespoon of cheese. Serve with lemon wedges. Yields 2 zucchini halves per serving.