Beef Stuffed Zucchini


Did your garden over-produce zucchini? Here is a great recipe to use up the zucchini and not get bored.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
4 servings


  • 2 large zucchinis, halved lengthwise

  • 1 ½ pounds ground beef

  • 1 (10.75 ounce) can condensed tomato soup

  • ½ (10.75 ounce) can water

  • 1 small yellow bell pepper, chopped

  • ½ cup dry bread crumbs

  • 1 egg

  • 1 tablespoon Italian seasoning

  • ½ teaspoon garlic powder

  • 1 cup shredded Italian cheese blend, or to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.

  3. Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.

  4. Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts (per serving)

558 Calories
31g Fat
29g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 558
% Daily Value *
Total Fat 31g 40%
Saturated Fat 14g 69%
Cholesterol 167mg 56%
Sodium 897mg 39%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 42g
Vitamin C 102mg 512%
Calcium 320mg 25%
Iron 6mg 33%
Potassium 1059mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.