Stuffed Zucchini

Stuffed Zucchini

Zucchini has never tasted so good!


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Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins

Yield: 6 x zucchini halves

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe


  • 3 large zucchini
  • 1 Tbsp light buttery spread (such as Smart Balance)
  • 1 clove garlic, crushed
  • 8 oz lean ground beef (90%)
  • 1 Tbsp tomato paste
  • 1 tsp freshly ground black pepper, to taste
  • 1 tomato, sliced (garnish)
  • 2 tsp chopped parsley (garnish)


Preheat oven to 350°F. Cut zucchini in half lengthwise and scoop out centers. Chop flesh.

Heat buttery spread in skillet. Add garlic and fry 2 minutes. Add meat and brown well; drain. Stir in tomato paste, chopped zucchini flesh and black pepper.

Spoon meat mixture into zucchini shells. Place in shallow baking dish; pour about 1/2 cup water in the pan around the outside of zucchini shells. Cover and bake in preheated oven until tender, about 30 minutes or until done. Garnish with tomato slices and parsley; serve.

Nutritional Info (per serving)

CALORIES 108 cals
Kilojoules 452 kJ
Fat 5.0 g
Saturated Fat 1.9 g
Cholesterol 25 mg
Sodium 79 mg
Carbohydrates 7.2 g
Fiber 2.3 g
Total Sugars 3.7 g
Protein 9.9 g
Calcium 35.0 mg
Note: A dash indicates no data is available.