Greek Stuffed Zucchini

READY IN: 1hr 15mins
Recipe by glitter

This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.

Top Review by Kittencalrecipezazz

All I can say is wow, wow.... oh, and did I say wow!!!....Glitz, as all of your recipes, this is one big time winner you got girl! I made this tonight for dinner for DH and myself, with the zucchini from my overstocked garden. Although I think my zucchini was more than 4 inches long, I had just enough filling for them. I already had the cooked beef in the freezer, so that was a big time saver. I made the recipe as stated, and used feta cheese on four, and Parm cheese on the other four. This was certainly a filling meal, one of the best zucchini recipes I have ever made, and I thank you so much for posting another winner Glitter. I will make this again, we just loved them!. Great way to use up zuchinni from the garden!...Kitten:)

Ingredients Nutrition


  1. Slightly brown the meat, drain if needed.
  2. Add the seasonings.
  3. Cook onions and the garlic in the olive oil.
  4. Add wine and tomato then cook your mixture 30 minute.
  5. Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
  6. Set aside while preparing the zucchini.
  7. Trim both ends of the zucchini and slice in halves lengthwise.
  8. Parboil them for 3 minutes in salted water.
  9. Carefully, remove onto paper towels and drain.
  10. Place into an oiled, flat roasting pan.
  11. Scoop out the centers discarding the pulp.
  12. Spoon the meat filling into the shells.
  13. Top each with bread crumbs, moistened with oil or butter.
  14. Sprinkle with the grated cheese over all.
  15. Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

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