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Italian stuffed zuchinni

Recipe from - by Rachel Maser

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These stuffed zuchinni are seriously delicious.  We have made a batch of the filling and had extra, so that is easy to freeze and then just pull out at a later date and add to zuchinni.  A simple first meal and even easier leftover meal that is helpful for weeks when you are so busy that you can't cook or meal prep in advance. 


- 3 medium zucchini, cut in half lengthwise, most of flesh scooped out.

- 1 lb lean ground meat of choice (Turkey, OR Grass Fed Beef/Bison are all great!), browned, & drained well

- Sea salt and pepper

- Small diced yellow onion

- 3 diced small stalks of celery

- 1 green bell pepper, diced very small

- 4-6 mushrooms diced small

- 1-24 oz glass jar of all-natural Marinara sauce. (look for lowest sugar content, & minimal ingredients, or make your own). Glass jars are best for store bought tomato sauce.

- 1/2 tsp garlic powder or fresh minced garlic

- 1/2 Tbsp dried or freeze dried Italian herb blend.

Optional Garnish to be added after cooking:

Fresh Parsley, or Italian Parsley as garnish.

Fresh parm, or mozzarella cheese is optional.


  1. Preheat oven to 375 degrees.

  2. Combine all ingredients (besides zucchini, and garnish options) in a large saute pan after meat is cooked, and drained. Heat ingredients through, while combining/stirring gently.

  3. Carefully scoop hot mixture generously into zucchini halves.

  4. Place filled zucchini boats on a flat sheet pan. (parchment lined to prevent sticking)

  5. Bake in your preheated 375 degree oven for about 15-20 minutes, or until hot and bubbly. If topping with cheese; do so during the last 3-4 minutes of cook time.

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