Stuffed Zucchinis

14 Jun

I like stuffed bell peppers but somehow, very rarely do stuffed zucchinis.

At the supermarket last week, I saw some fat zucchinis and thought, this might be the opportunity to make stuffed zucchinis instead of stuffed bell peppers. Found a great Turkish stuffed zucchini recipe but alas, I needed some special turkish cheese and I wasn’t about to make a trip down to town just to get the cheese. So I settled on ground beef. Zucchinis stuffed with ground beef has probably been done a zillion times but I decided I would do this out of my head. Turned out good and simple and hubby has requested that this be made more often. 🙂

Stuffed Zucchinis

Stuffed Zucchinis

So if I’m going to make it again, I’d better write the recipe down somewhere … like here.


Stuffed Zucchinis with Beef

Serves 2

2 big fat zucchinis. Try to get ones that a uniformly wide.

300 gr minced beef

1 small onion, finely chopped

1 Tbsp olive oil

½ can chopped tomatoes

½ tsp mediterranean herbs eg. oregano, thyme or basil

salt, pepper

grated cheese e.g. parmesan, pecorino, gouda, mozzarella


Wash the zucchinis, put in a saucepan, cover with water and boil for 10 min. The zucchinis should be just tender. They will get softer when they are baked later on.

Drain the water and leave the zucchinis to cool.

In another saucepan, heat the olive oil and glaze the onions. Add the mince and brown all over. Season with salt and pepper and then add the chopped tomatoes. Add only enough tomatoes so that the meat is covered but not too liquid. You want the filling more dry than watery. Stir in about 1/2 tsp of your choice of dried herbs (1 Tbsp if fresh, chopped), cover the pan and let simmer on low for about 20 min., checking occasionally to see that the filling is not too dry. If so, add a bit more tomato sauce. At the end of the cooking time, adjust the seasoning and let the mixture cool a little.

Preheat your oven to 200 degrees C.

Now back to the zucchinis … Slice them lengthwise in half and if you like, trim the ends, otherwise this will be done by the diner. Using a small teaspoon, scoop out the inside flesh making sure the edges are not too thin. You don’t want the shell too thin and fragile. To make it easier to scoop out the flesh, score the inside of the zucchini with a knife, being careful not to rip the sides. Place the shells in an oven-proof dish. The zucchinis will give off liquid during baking. Sprinkle the shells with salt and pepper.

Zucchini shells

Zucchini shells

Fill the shells with the meat sauce. Sprinkle with grated cheese and bake for about 20 min or till the cheese is nice and brown.

Serve with a side salad and you have a nice, light lunch, low in carbs.


Print this recipe – Stuffed Zucchinis with Beef


2 Responses to “Stuffed Zucchinis”

  1. Bonnie March 5, 2015 at 16:16 #

    I am also following Dr. Bernstein’s suggestions and have used the recipes in both his books as well as the forum on his website. Struggling with the same issues you are. Keep up the great work here. I am going to try the pasta with soy.

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