Easy Stuffed Zucchini Recipe: My Go-To Comfort Dish (Print Version)

Easy Stuffed Zucchini Recipe: My go-to for a comforting, cheesy meal. Get simple tips to make this hearty dish perfect for any weeknight dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 4 medium zucchini
02 - 1 lb ground beef (80/20) or lean ground turkey
03 - 1 medium yellow onion, finely chopped
04 - 3-4 cloves garlic, minced
05 - 14.5 oz can crushed tomatoes

→ Flavor Boosters

06 - 1.5 tsp dried Italian seasoning
07 - 1/4 cup fresh basil, chopped (plus more for garnish)
08 - 1/2 cup grated Parmesan cheese (plus more for topping)
09 - 1/4 cup Panko breadcrumbs

→ Finishing Touches

10 - 1 cup shredded mozzarella cheese
11 - 2 tbsp olive oil

→ Pantry Staples

12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those zucchini boats ready. Wash them, then slice them in half lengthwise. Now, here's the trick I learned the hard way: use a spoon to scoop out the flesh and seeds, leaving about a quarter-inch border all around. You want a sturdy boat, not a flimsy raft! I always forget to salt the inside lightly here, but trust me, it helps draw out excess water and seasons them from within. You'll see those little beads of water forming, honestly, it's pretty cool how it works.
02 - Heat your olive oil in a large skillet over medium heat. Toss in the chopped onion and cook until it's softened and smells amazing, about 5 minutes. Honestly, this is where the kitchen starts to smell like something special. Add your minced garlic and cook for just another minute until fragrant – don't let it burn, that's a mistake I've made too many times! Then, add your ground meat, breaking it up with a spoon. Cook until it's browned, then drain any excess fat. This step is crucial for a non-greasy Easy Stuffed Zucchini Recipe.
03 - Stir in the crushed tomatoes, Italian seasoning, salt, and pepper to the meat mixture. Bring it to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, allowing those flavors to really meld. This is where the magic happens, hon. You'll smell the herbs and tomatoes, and it just feels so comforting. I sometimes add a pinch of sugar here if my tomatoes are a bit acidic, just a tiny bit to balance it out. It's all about those subtle tweaks.
04 - Remove the skillet from the heat. Stir in the chopped fresh basil, grated Parmesan cheese, and Panko breadcrumbs. Give it a good mix until everything is combined. Now, carefully spoon this delicious filling into your hollowed-out zucchini halves. Don't be afraid to mound it up a bit! I always get a little messy here, honestly, but it's part of the fun. Place the stuffed zucchini in a baking dish, making sure they fit snugly.
05 - Pour about a quarter cup of water or a thin layer of marinara sauce into the bottom of the baking dish – this helps steam the zucchini and keeps things moist. Cover the dish with foil. Bake in your preheated oven at 375°F (190°C) for 25-30 minutes, or until the zucchini is tender. I usually poke it with a fork to check; it should be easily pierced but not mushy. This is the moment of truth for the Easy Stuffed Zucchini Recipe, so don't rush it!
06 - Remove the foil, sprinkle the shredded mozzarella cheese generously over the top of each stuffed zucchini. Pop it back into the oven, uncovered, for another 10-15 minutes, or until the cheese is beautifully melted and bubbly and, honestly, slightly golden brown. Let it rest for a few minutes before serving. The smell of melted cheese and savory filling is just irresistible; I always have to resist sneaking a bite right away! It's worth the wait.

# Notes:

01 - Don't overcook your zucchini in the initial bake, or they'll turn to mush. Aim for tender-crisp, not soggy!
02 - Salting the inside of the zucchini before stuffing makes a huge difference in flavor and texture, drawing out excess water.
03 - Freshly grated cheese, especially Parmesan and mozzarella, melts so much better and tastes infinitely superior.
04 - Serve with a crisp green salad and some crusty garlic bread for the ultimate comfort meal.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - spoon for scooping
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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