Zucchini Stuffed with Ground Beef and Rice is the perfect dish when you’re craving something hearty yet healthy. With tender zucchini boats filled with a savory mix of lean beef, juicy tomatoes, aromatic herbs, and wholesome brown rice, this recipe is a satisfying low-carb alternative to heavier casseroles. Ideal for weeknight dinners or meal prep, this comforting recipe not only tastes amazing but is also visually appealing and packed with nutrients. Whether you’re feeding a family or planning meals ahead, zucchini stuffed with ground beef and rice delivers both flavor and nutrition in one delicious bite.
Why You’ll Love This Zucchini Stuffed with Ground Beef and Rice Recipe
There are countless reasons to adore this recipe! It’s simple to prepare, nourishing, and bursting with flavor. Each zucchini boat delivers a perfect balance of lean protein and fiber, keeping you satisfied and energized. The savory beef, fragrant herbs, and gooey mozzarella create a comforting filling, while the rice offers a hearty base. Plus, it’s a creative way to make use of fresh zucchini and elevate your dinner routine without adding stress.
Ingredients
- 1 pound lean ground beef
- 1 clove garlic, minced
- 1/2 cup finely chopped onion (about half a small onion)
- 2 cups diced tomatoes (fresh or canned)
- 3/4 cup cooked brown rice
- 4 ounces shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 medium zucchinis
- Olive oil, for cooking
- Salt and pepper, to taste
Step-by-Step: How to Make Zucchini Stuffed with Ground Beef and Rice
- Preheat your oven to 375°F (190°C).
- Slice each zucchini lengthwise and score the inside edges, leaving a 1/4-inch border. Scoop out the pulp carefully using a spoon, and reserve it.
- Finely chop the scooped-out zucchini pulp and keep it aside.
- In a skillet, heat a bit of olive oil over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring now and then, until the beef is mostly browned.
- Mix in the chopped zucchini pulp and diced tomatoes. Reduce the heat and let it simmer gently for around 10 minutes.
- Stir in the cooked brown rice, fresh basil, and oregano. Add salt and pepper to your liking.
- Fill each zucchini shell with the beef and rice mixture, spreading it evenly. Sprinkle the tops with mozzarella cheese.
- Arrange the stuffed zucchini in a baking dish. Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 5 minutes until the cheese is beautifully melted and golden.
Helpful Tips
- Use a melon baller or small spoon to easily scoop out the zucchini pulp.
- Choose zucchinis that are similar in size for even cooking.
- Craving more heat? Toss in a pinch of red pepper flakes or a dash of cayenne to spice things up.
- Don’t overbake the zucchini—aim for tender but firm shells that hold up well.
Substitutions And Variations
- Meat: Substitute ground turkey or chicken for a leaner version.
- Vegetarian: Skip the meat and add black beans or lentils for a protein-packed vegetarian option.
- Cheese: Swap mozzarella with cheddar or feta for a different flavor profile.
- Grains: Use quinoa or cauliflower rice instead of brown rice for a low-carb or gluten-free variation.
- Tomatoes: Use tomato sauce or marinara if you prefer a saucier filling.
Storage Instructions
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave on medium heat for 2-3 minutes. They also freeze well—just wrap each one individually in foil or place them in freezer-safe bags for up to 2 months.
Nutritional Information
Each half of a stuffed zucchini provides approximately:
- Calories: 420 kcal
- Carbohydrates: 20g
- Protein: 31g
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 100mg
- Sodium: 274mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 603 IU
- Vitamin C: 31mg
- Calcium: 244mg
- Iron: 5mg
Note: Nutritional values may vary based on ingredients and portion sizes.
Serving Suggestions
Pair these stuffed zucchini boats with a crisp green salad, roasted vegetables, or a side of garlic bread. They’re also great on their own for a low-carb, high-protein meal. For a heartier dinner, serve alongside a bowl of soup or a grain salad.
Frequently Asked Questions About Zucchini Stuffed with Ground Beef and Rice
Can I make this recipe ahead of time? Yes! You can prepare the filling and zucchini boats in advance, then assemble and bake when ready to serve.
Can I freeze stuffed zucchini? Definitely! Wrap each zucchini in foil or place them in freezer bags for easy storage. Reheat from frozen at 375°F for 30-35 minutes until heated through.
Can I use different types of rice? Yes, white rice, jasmine, or wild rice can all work well. Just make sure it’s pre-cooked before mixing.
Is this dish kid-friendly? Definitely! The cheesy beef and rice mixture is mild and delicious. You can even let kids help stuff the zucchini boats.
What can I do with leftover filling? Use it in wraps, over baked potatoes, or as a topping for nachos or stuffed peppers.
Conclusion
Thank you for visiting to explore this Zucchini Stuffed with Ground Beef and Rice recipe! It’s a personal favorite when I need something both nourishing and satisfying that doesn’t take much time to make. The blend of fresh vegetables, seasoned beef, and gooey cheese makes this dish a true crowd-pleaser. Whether you’re preparing a cozy meal for yourself or serving guests, this recipe is sure to impress. Wishing you delicious success in the kitchen—and thanks for being part of our food-loving community!
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Zucchini Stuffed with Ground Beef and Rice
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Zucchini Stuffed with Ground Beef and Rice is a wholesome, hearty dinner perfect for busy nights. These zucchini boats are filled with a savory mix of lean beef, fresh herbs, tomatoes, and rice, then topped with gooey mozzarella. It’s a family-friendly recipe that’s easy to make and packed with flavor. Give it a try tonight and enjoy a simple, satisfying meal!
Ingredients
1 lb lean ground beef
1 clove garlic, minced
1/2 cup finely chopped onion (about 1/2 small onion)
2 cups diced tomatoes (fresh or canned)
3/4 cup cooked brown rice
4 oz shredded mozzarella cheese
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
2 medium zucchinis
Olive oil, for cooking
Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each zucchini lengthwise and score the inside edges, leaving a 1/4-inch border. Scoop out the pulp carefully using a spoon, and reserve it.
- Finely chop the scooped-out zucchini pulp and keep it aside.
- In a skillet, heat a bit of olive oil over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring now and then, until the beef is mostly browned.
- Mix in the chopped zucchini pulp and diced tomatoes. Reduce the heat and let it simmer gently for around 10 minutes.
- Stir in the cooked brown rice, fresh basil, and oregano. Add salt and pepper to your liking.
- Fill each zucchini shell with the beef and rice mixture, spreading it evenly. Sprinkle the tops with mozzarella cheese.
- Arrange the stuffed zucchini in a baking dish. Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 5 minutes until the cheese is beautifully melted and golden.
Notes
Use zucchinis of similar size for even cooking. For extra spice, add red pepper flakes to the beef mixture. Store leftovers in the fridge for up to 4 days or freeze individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 420 kcal
- Sugar: 7g
- Carbohydrates: 20g
- Protein: 31g