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Italian stuffed zucchini
Recipe type: Main Dish
Cuisine: Italian
Serves: 8
  • 4 medium zucchini
  • 1 pound ground round
  • 2-3 large garlic cloves, minced
  • 1 tablespoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup diced tomatoes
  • 1 cup rice (white or brown), rinsed
  • 1½ cup water
  • 1 cup shredded mozzarella cheese
  • generous sprinkle parmesan cheese
  • ¾ cup beef broth
  1. Cut zucchini in half lengthwise, trim stems, scoop out the flesh and discard it.
  2. In a medium pot, over medium heat cook ground meat, drain any fat.
  3. Add garlic, oregano, basil, salt pepper and diced tomatoes and stir to combine.
  4. Add rice and water. Bring to boil, then turn down the heat, cover and cook for 10-15 minutes or until the water is fully absorbed. Remove from heat and stir to combine.
  5. Place the cored zucchini in a 13"x9" baking dish and fill with meat and rice mixture.
  6. Top with mozzarella and parmesan cheese.
  7. Slowly pour the beef broth in the bottom of the baking dish and cover with aluminum foil.
  8. Bake in preheated oven at 350 degrees F for 20 minutes or until zucchini is fully cooked.
Serve warm with your favorite salad.
Recipe by Cocos Mediterranean Cuisine at