This Stuffed Zucchini comes together in about 30 minutes and is all made in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Trust me, you’re going to want to keep this one in your back pocket for those busy evenings!

Ingredient Breakdown

Zucchini

4 medium zucchinis (or squash, like kousa) I love using zucchini for this dish because it’s mild, which means it’s the perfect canvas for the flavorful filling! Plus, they’re usually pretty affordable. If you can’t find zucchini, yellow squash works a treat too, or even bell peppers if you want to mix things up!

Ground Beef

1 pound ground beef A classic choice here! It gives your stuffing tons of flavor and heartiness. If you’re feeling fancy or just want to lighten things up, you can absolutely swap in ground turkey, chicken, or even a plant-based substitute if you need a meatless option.

Rice

1 cup rice (I prefer short-grain for its sticky texture) Rice is the ultimate filler and really absorbs all that yummy juice from the sauce. You can use white, brown, or even quinoa if you want to shake things up!

Onion

1 medium onion, chopped, Onions are essential for that depth of flavor. I like to sauté them until they’re translucent, which really helps bring out their sweetness. You can also use shallots for a milder taste or even green onions for a fresh bite.

Garlic

3 cloves garlic, minced, Garlic is the secret hero of this dish! It’ll make your kitchen smell incredible. Honestly, is there anything this aromatic doesn’t improve? If you’re in a pinch, garlic powder is fine too, just start with about a teaspoon.

Spices

1 teaspoon ground cinnamon, 1 teaspoon allspice, a couple pinches of salt and pepper, Spices are what totally elevate this stuffed zucchini! The cinnamon adds a warm spice that’s unexpected but oh-so-good, while allspice complements the savory flavors perfectly. If you don’t have allspice, nutmeg will work as a nice substitute.

Tomato Sauce

4 cups tomato sauce (or canned tomatoes) This is your base for cooking the zucchinis. I definitely prefer homemade sauce if I have it, but store-bought works in a pinch! Using crushed tomatoes is another option, just make sure to adjust the seasoning accordingly.

Water or Broth

2 cups water or broth, Using broth will add even more flavor! If you have homemade stock, that’s the way to go. Just look for low-sodium varieties if you’re watching your salt intake.

Fresh Parsley for Garnish

Fresh parsley adds a pop of color and freshness at the end. It’s like putting the cherry on top, even though we’re not actually making dessert! Feel free to substitute with basil or cilantro based on your tastes.

Let’s Get Cooking!

Step-by-Step Instructions

Prepping the Zucchini: First things first, cut the tops off the zucchinis and hollow them out using a corer or a small spoon. You want to leave a nice little wall of zucchini, think of it like creating tiny edible boats. Set those aside!
Sauté Those Aromatics: In a skillet, heat a splash of oil over medium heat and sauté the chopped onion until it turns translucent, about 5 minutes. This is where your kitchen starts smelling amazing!
Brown the Beef: Add the ground beef to the pan, cooking it until brown and crumbly. Make sure to break it up as it cooks, stirring occasionally here is key to get all those yummies cooked evenly.
Mix in the Goodness: Stir in the rice, minced garlic, cinnamon, allspice, and a couple pinches of salt and pepper. Let it cook for just a few minutes until the rice is slightly toasted. That’s right, we’re layering flavors here!
Stuff Those Zucchini: Now it’s time for the fun part! Stuff the hollowed zucchinis with the beef and rice mixture. Don’t be shy, pile it on high!
Create Your Tomato Base: In a large pot, combine the tomato sauce and your water (or broth), bringing it to a simmer, then reduce heat.
Cooking Time: Carefully add the stuffed zucchinis to the pot, cover, and let them cook for about 30-40 minutes until the zucchinis are tender. Pro-tip: You’ll want to peek occasionally and adjust the heat to keep it bubbling but not boiling over!
Garnish and Serve: Once they’re done, serve the stuffed zucchinis hot, garnished with fresh parsley. Seriously, it’s all about that fresh touch!

Why I Love This Recipe

This is my go-to recipe when I’m looking for something comforting yet uncomplicated. It’s perfect for busy weeknights when you want a wholesome meal that doesn’t require too much prep. Plus, I’m a real sucker for that rich flavor combo of beef and spices wrapped in soft zucchini! And, the best part is how versatile it is, you can swap in whatever you have on hand, which always helps!

If you loved this Stuffed Zucchini, be sure to check out my Lebanese Spicy Potatoes, my Lebanese Okra Stew, or my Lebanese Rice!

Why This Recipe Works

Quick & Easy

This recipe comes together all in one pot, which means less cleanup for you! Seriously, you just need a skillet and a pot, making it perfect for busy kitchens or those who want to spend more time with family and less at the sink.

Comfort Food

Stuffed zucchini is pure comfort food! The savory filling combined with the tomato sauce is loaded with tons of flavors and textures that make it feel like a big hug on a plate. Nothing beats that!

Customizable

You can use whatever ingredients you have. Got leftover veggies? Toss them in! Have an extra can of beans? Those would make a great addition too. This recipe is all about using up what you’ve got to create something delicious!

Budget-Friendly

Using simple, affordable ingredients means you won’t break the bank while feeding your family. Zucchini is typically inexpensive, and ground beef often finds its way on sale, so keep an eye out!

Meal Prep Friendly

These stuffed zucchinis are actually great for meal prep! Make a double batch on the weekend and you’ve got tasty lunches or quick dinners ready all week. They keep in the fridge nicely, too!

Serving and Storage

How to Serve This Stuffed Zucchini

These stuffed zucchinis are delicious on their own but make for a fuller meal when paired with a fresh salad or some crusty bread to soak up that tomato sauce. Perfect for a cozy family dinner!

Storage

These stuffed zucchinis will keep in the refrigerator for up to 3 days in an airtight container. Just be sure to let them cool completely before storing to keep everything fresh!

Reheating Instructions

The best way to reheat them is in the oven at 350°F for about 15-20 minutes, so they don’t dry out, just cover them with foil. Alternatively, you can pop them in the microwave for 2-3 minutes for a quick fix, but checking to ensure they’re heated all the way through is key.

Freezer Friendly? Yes!

You can freeze stuffed zucchinis before cooking. Just wrap them tightly in foil or a freezer-safe container; they’ll be good for about 2-3 months. When you’re ready to eat, defrost in the fridge overnight and cook as directed!

I know you’re just gonna love diving into this recipe. The combination of delicious flavors and comforting textures really makes it a winner in my book. So, grab those zucchinis and let’s get cooking! Follow us on Pinterest for daily meal inspiration!