Drop Dead Delicious Stuffed Zucchini

Total Time
Prep 10 mins
Cook 45 mins

My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you.

Ingredients Nutrition

  • 4 medium zucchini
  • 1 medium onion, minced
  • 1 (7 ounce) can roasted red peppers, chopped
  • 12 green pepper, chopped
  • 2 garlic cloves
  • 1 egg, beaten
  • 2 thyme, sprigs
  • 14-12 teaspoon oregano
  • salt and pepper
  • 34 lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)
  • 2 tablespoons olive oil
  • 8 slices cheese (any kind really, we use Gouda or Gruyere, though this really is a matter of personal preference)


  1. Wash zucchini, and put in a pot of cold water (do not remove ends).
  2. Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
  3. Meanwhile, heat olive oil in a fairly large skillet.
  4. Saute garlic first, then add onions, green pepper, thyme, and oregano.
  5. When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
  6. Drain off any excess grease.
  7. Set aside to cool slightly.
  8. When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
  9. Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
  10. "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
  11. Fill the zucchini boats with the mixture, and top each with a slice of cheese.
  12. Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
  13. Serve hot.
  14. Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
Most Helpful

I thought these were amazing! Delicious and impressive looking. I used ground beef and can't wait to try it with other meats as well. I used one small jar of chopped roasted peppers, drained,and thought it was the just right amount (about 1/2 cup). The flavors all blended very nicely. Be sure to add enough salt and pepper - I was pretty lighthanded with the seasonings and next time with be more generous, but that is no fault of the recipe. I will definitely make this one for guests if I know they are zucchini fans. Great recipe!

HeatherFeather November 12, 2002

Absolutely wonderful!! This was so delicious...I made mine with ground beef mixed with ground pork, and used store-bought roasted peppers, and also, I used way more fresh garlic than called for, (about 1 heaping tablespoon!) and added about 2 Tbsp grated Parmesan cheese to the hamberger/pork mixture for an extra kick!...otherwise made as directed. I baked hem tented with foil for about 35 minutes, uncovered them and put under the broiler for a couple of minutes. These were to die for, thanks so much Canary Girl for sharing such a wonderful recipe, I will make this again!...kittencal:)

Kittencal@recipezazz July 24, 2004

I had some left-over roasted red peppers and I wanted to use them with zucchini. I found this recipe and used it as a basis for a very delicious side dish! I replaced the green pepper with mushrooms and omitted the meat. Since I was in a bit of a hurry and the "stuffing" was still very hot, I thought the egg would scramble if I added it, so I left that out too. I kept the seasonings the same and they were delicious. Once I got the "hang" of getting the zucchini flesh out, while leaving the skin intact, things were great. I put the stuffing back into the zucchini boats and gave a liberal sprinkling of parmesan cheese. 15 minutes in the oven and then a couple more under the broiler and they were absolutely delicious. They looked wonderful too! Thank you, canarygirl, for a very versatile recipe!

Paja April 27, 2003