How to Make Fancy and Tasty Oven Baked Beef Stuffed Zucchini Recipe

This Stuffed Zucchini recipe is one your taste buds will remember. Made with fresh herbs, earthy vegetables, and hearty beef, this dish is jam-packed with flavor.

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Every summer, I look forward to the abundance of zucchini that comes into my kitchen. It’s my chance to come up with new, unique ways of serving the humble green vegetable, or recreating my tried, tested, and favorite recipes. From chocolate cake to zoodles, zucchinis get a lot of lovin’ in our home. And when I made this stuffed zucchini dish the other day, I knew we had a new favorite zucchini recipe. It has already been requested again – it is that good.

I know there are so many yummy variations of stuffed zucchini. But this one has got to be my favorite.

So what goes into this recipe? And why is it so delicious?

Ground beef. This is what makes this recipe a complete dish. It’s hearty, delicious, and gives the recipe an extra oomph of flavor from the fat. You could use ground lamb here too.

Onions and garlic. For a delicious flavorful base.

Pine nuts, raisins, cinnamon. This is what makes this recipe to the other level. It gives it a unique flavor profile. It makes this stuffed zucchini dish like no other stuffed zucchini you’ve had before.

These ingredients come together in a beautifully harmonious way in a pan. This mixture gets “stuffed” into the hollowed-out zucchini. You’ll then place all the zucchini in a baking dish and then top it with chopped tomatoes.

Finally, you’ll bake and wait. Broiling for the last 5 minutes also gives it a beautiful finish.

Enjoy!

Ingredients

  • 4 medium zucchinis
  • 1 large onion
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/4 cup raisins
  • 1/2 tsp ground cinnamon
  • 1 lb ground lamb or beef 
  • 3-4 medium sized tomatoes

How to make Stuffed Zucchini: 

  • Preheat oven to 350F.
  • Set out an oven-safe baking dish.
  • In a large pot of salted boiling water blanch the zucchini, boil just until it’s almost tender; drain well.

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  • Chop 1 large onion and mince 2 cloves of garlic.

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  • In a pan, heat 1/4 extra virgin olive oil.
  • Add in the chopped onion and sauté until lightly browned.

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  • Add in minced garlic, 1/2 cup of pine nuts, 1/4 cup of raisins, and 1/2 teaspoon of ground cinnamon.  Simmer for 5 minutes.

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  • To the pan add 1 pound of ground lamb or beef.  Sauté for 10 minutes or until browned.

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  • Cut a lid out of the top of each zucchini. I cut my zucchini in half, it was easier to stuff and easier to serve.

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  • Add the zucchini flesh into the meat mix and cook until the liquid absorbs. Salt and pepper to taste.

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  • With a teaspoon fill the hollowed zucchini and place it in a baking dish.

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  • Thinly chop tomatoes and add a pinch of salt and pepper. Pour into the dish with zucchini.

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  • Place in oven uncovered for 30 minutes.  I broiled for the last 5 minutes.  Serve hot.

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If you have lots of zucchini growing in your garden this summer, make more zucchini dishes:

Equipment I Used

Baked Zucchini Appetizer

Stuffed Zucchini

Classy stuffed zucchini, complete with flavors of garlic, onion, and cinnamon.
Prep Time 20 mins
Total Time 1 hr 10 mins
Course Appetizer, dinner, lunch, Side Dish
Cuisine American
Servings 7
Calories 350 kcal

Equipment

  • Knife
  • Cutting board
  • oven safe dish
  • Skillet
  • Spatula

Ingredients
  

  • 4 medium zucchinis boiled
  • 1 large onion chopped
  • 2 garlic cloves minced
  • ¼ cup extra virgin olive oil
  • ½ cup pine nuts
  • ¼ cup raisins
  • ½ tsp ground cinnamon
  • 1 lb ground lamb or beef
  • 3-4 medium sized tomatoes thinly sliced

Instructions
 

  • Set out an oven safe baking dish.
  • In a large pot of salted boiling water blanch the zucchini, boil just until it’s almost tender; drain well.
  • Chop 1 large onion and mince 2 cloves of garlic.
  • In a pan, heat 1/4 extra virgin olive oil.
  • Add in chopped onion and sauté until lightly browned.
  • Add in minced garlic, 1/2 cup of pine nuts, 1/4 cup of raisins, and 1/2 teaspoon of ground cinnamon. Simmer for 5 minutes.
  • To the pan add 1 pound of ground lamb or beef. Sauté for 10 minutes or until browned.
  • Cut a lid out of the top of each zucchini. I cut my zucchini in half, it was easier to stuff and easier to serve.
  • Add the zucchini flesh into the meat mix and cook until the liquid absorbs. Salt and pepper to taste.
  • With a teaspoon fill the hollowed zucchini and place in baking dish.
  • Thinly sliced tomatoes and add a pinch of salt and pepper. Pour into the dish with zucchini.
  • Place in oven uncovered for 30 minutes. I broiled for last 5 minutes. Serve hot.
    Baked Zucchini Appetizer

Nutrition

Nutrition Facts
Stuffed Zucchini
Amount Per Serving
Calories 350 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 46mg15%
Sodium 58mg3%
Potassium 715mg20%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 15g30%
Vitamin A 663IU13%
Vitamin C 29mg35%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword appetizer, beef, cinnamon, garlic, green onion, lamb, olive oil, pine nuts, raisins, side dish, tomato, zucchini
Tried this recipe?Let us know in the comments how it was!
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