Beef-Stuffed Zucchini

Total Time
44 min
14 min
30 min
Just add a chopped tomato salad to these meatloaf-stuffed zucchini-boats and you’ve got a wonderfully filling meal.


cooking spray

1 spray(s)

uncooked zucchini

4 medium, cut in half lengthwise


1 large, 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 medium, 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.

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