Stuffed Zucchini

I inherited this recipe from my husband after we were married. It’s super easy, quick and incorporates lots of food groups (sort of)!


4 whole zucchinis

1 pound lean ground beef, browned and drained of excess grease

1 box wild rice (I use Rice A Roni in the 4.3 oz box), cooked

2 cups shredded mozzarella cheese


1. Preheat oven to 350 degrees.

2. Divide each zucchini in half. Scoop/cut out the insides, leaving a nice-looking “zucchini boat.”

3. Bake zucchi for 15-20 minutes, just to soften the skin.

4. Layer each zucchini, beginning with meat and then with the rice.

5. Sprinkle as much of the mozzarella on top as possible!

6. Bake for another 15-20 minutes, or until cheese is melted.


  1. Amanda says:

    We make this all the time except we use tomato sauce or fresh tomatoes in it (as well as different spices from the cabinet) and leave out the rice. It's my favorite leftover to eat for breakfast. When time's a crunch I sometimes slice up the zucchini thinly and saute it in a skillet with the filling instead of stuffing and baking it. So good any way you make it!

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