10 Stuffed Zucchini Ideas That Transform Summer Squash

Summer gardens overflow with zucchini, and these creative stuffed recipes turn ordinary squash into satisfying meals. From taco-inspired boats to Mediterranean delights, each dish transforms humble zucchini into something special.

These hearty stuffed zucchini recipes solve your summer squash abundance while creating delicious dinners your family will actually request again and again.

01. Taco-Seasoned Zucchini Boats

Spiced ground beef transforms zucchini halves into low-carb taco boats. This clever twist brings all your favorite taco flavors without the tortillas.

Ingredients: 4 medium zucchini, 1 pound ground beef, 1 packet taco seasoning, 1 cup shredded Mexican cheese blend, ½ cup diced onion, 2 cloves garlic minced, ¼ cup water, salt and pepper to taste.

How To Make Taco-Seasoned Zucchini Boats

1. Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving ¼-inch thick shells. Chop the scooped flesh and set aside for the filling.

2. Heat a large skillet over medium-high heat and brown the ground beef with diced onion and garlic until meat is fully cooked and onions are softened, about 6-8 minutes.

3. Add chopped zucchini flesh, taco seasoning, and water to the beef mixture. Cook for 5 minutes until zucchini is tender and liquid is absorbed.

4. Place zucchini shells on a baking sheet and fill each with the beef mixture. Top generously with shredded cheese and bake at 375°F for 20-25 minutes until shells are tender and cheese is melted and golden.

02. Beef and Cracker Stuffed Zucchini

Ground beef mixed with crushed crackers creates a simple, flavorful filling. This family-friendly recipe gets kids involved in the fun preparation process.

Ingredients: 3 large zucchini, 1 pound ground beef, 1 cup crushed saltine crackers, ½ cup shredded cheddar cheese, 1 small onion diced, 2 tablespoons tomato paste, 1 egg beaten, salt and pepper to taste.

How To Make Beef and Cracker Stuffed Zucchini

1. Slice zucchini in half lengthwise and hollow out the center, leaving sturdy walls. Dice the removed flesh and reserve for the filling mixture.

2. Brown ground beef with diced onion in a large skillet over medium heat until beef is cooked through and onions are translucent, about 8 minutes total.

3. Remove from heat and stir in diced zucchini flesh, crushed crackers, tomato paste, and beaten egg. Season with salt and pepper, mixing until well combined.

4. Spoon filling into zucchini shells and top with cheddar cheese. Bake at 350°F for 30 minutes until zucchini is fork-tender.

5. Let cool for 5 minutes before serving to allow the filling to set properly and make slicing easier.

03. Zucchini Casserole Bake

Perfect for using oversized garden zucchini in a comforting casserole format. This hearty dish feeds a crowd and makes excellent leftovers too.

Ingredients: 4 cups cubed zucchini, 1 pound ground turkey, 1 can diced tomatoes, 1 cup cooked rice, 1 cup mozzarella cheese shredded, ½ cup onion diced, 2 teaspoons Italian seasoning, ¼ cup breadcrumbs.

How To Make Zucchini Casserole Bake

1. Cut large zucchini into 1-inch cubes and salt them lightly in a colander for 15 minutes to draw out excess moisture, then pat completely dry with paper towels.

2. Cook ground turkey with diced onion in a large skillet until turkey is browned and cooked through, breaking it up as it cooks, about 10 minutes total.

3. Add cubed zucchini, diced tomatoes, cooked rice, and Italian seasoning to the turkey mixture. Cook for 8 minutes until zucchini is just tender.

4. Transfer mixture to a greased 9×13 baking dish and top with mozzarella cheese and breadcrumbs. Bake at 375°F for 25 minutes until bubbly and golden on top.

04. Italian Sausage Stuffed Zucchini

Spicy Italian sausage and melted cheese create a restaurant-quality stuffed zucchini. This hearty recipe turns summer squash into a satisfying main course.

Ingredients: 4 medium zucchini, 1 pound Italian sausage, 1 cup ricotta cheese, ½ cup Parmesan cheese grated, ½ cup mozzarella cheese shredded, 1 egg, 2 cloves garlic minced, 2 tablespoons fresh basil chopped.

How To Make Italian Sausage Stuffed Zucchini

1. Halve zucchini lengthwise and carefully scoop out flesh with a melon baller, creating boat-shaped shells with thick walls for structural support.

2. Remove sausage from casings and cook in a large skillet over medium-high heat, breaking it apart with a spoon until fully browned and cooked through.

3. Add minced garlic to the sausage and cook for 1 minute until fragrant, then remove from heat and let cool slightly.

4. Mix ricotta cheese, Parmesan, egg, and fresh basil in a bowl, then fold in the cooked sausage mixture until well combined.

5. Fill zucchini shells with the sausage mixture and top with mozzarella cheese. Bake at 400°F for 25-30 minutes until shells are tender and cheese is golden and bubbly.

6. Rest for 10 minutes before serving to allow the filling to firm up and make cutting easier.

05. Chickpea Mushroom Stuffed Zucchini

This vegetarian version combines protein-rich chickpeas with savory mushrooms. It works beautifully as either a main dish or elegant side course.

Ingredients: 3 large zucchini, 1 can chickpeas drained and rinsed, 8 ounces mushrooms diced, ½ cup breadcrumbs, ¼ cup vegetable broth, 1 small onion diced, 3 cloves garlic minced, 2 tablespoons olive oil, 1 teaspoon dried thyme.

How To Make Chickpea Mushroom Stuffed Zucchini

1. Cut zucchini in half lengthwise and scoop out the center flesh, leaving ½-inch thick walls. Chop the scooped flesh and set aside for the filling.

2. Heat olive oil in a large skillet and sauté diced onion until softened, about 5 minutes, then add garlic and cook for another minute until aromatic.

3. Add diced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 8-10 minutes of stirring occasionally.

4. Stir in chickpeas, chopped zucchini flesh, thyme, and vegetable broth. Cook for 5 minutes until zucchini is tender, then remove from heat and mix in breadcrumbs.

5. Fill zucchini shells with the chickpea mixture and bake at 375°F for 30 minutes until shells are fork-tender and filling is heated through and lightly golden on top.

06. Mediterranean Lamb Stuffed Zucchini

Ground lamb with feta cheese and pine nuts brings exotic Mediterranean flavors. This sophisticated recipe elevates zucchini into an impressive dinner centerpiece.

Ingredients: 4 large zucchini, 1 pound ground lamb, ½ cup feta cheese crumbled, ¼ cup pine nuts toasted, 1 can diced tomatoes drained, 1 medium onion diced, 3 cloves garlic minced, 2 tablespoons fresh mint chopped, 1 teaspoon dried oregano.

How To Make Mediterranean Lamb Stuffed Zucchini

1. Slice zucchini lengthwise and hollow out the center with a spoon, creating sturdy boats. Dice the removed flesh and reserve for the filling mixture.

2. Cook ground lamb in a large skillet over medium-high heat until browned and cooked through, breaking it up as it cooks, about 8-10 minutes total.

3. Add diced onion and garlic to the lamb and cook until onion is softened, about 5 minutes, stirring frequently to prevent burning.

4. Stir in diced zucchini flesh, drained tomatoes, oregano, and fresh mint. Cook for 6-8 minutes until zucchini is tender and flavors are well combined.

5. Remove from heat and fold in crumbled feta cheese and toasted pine nuts, mixing gently to maintain texture.

6. Fill zucchini shells with lamb mixture and bake at 375°F for 25-30 minutes until shells are tender and filling is heated through and lightly browned on top.

07. Simple Meat and Cheese Stuffed Zucchini

Ground beef with jarred marinara sauce keeps this recipe wonderfully simple. Sometimes the easiest approach creates the most satisfying comfort food results.

Ingredients: 4 medium zucchini, 1 pound ground beef, 1 cup marinara sauce, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, 1 small onion diced, 2 cloves garlic minced, salt and pepper to taste.

How To Make Simple Meat and Cheese Stuffed Zucchini

1. Cut zucchini in half lengthwise and scoop out flesh with a spoon, leaving thick walls. Chop the scooped flesh and set aside.

2. Brown ground beef with diced onion in a large skillet over medium heat until beef is fully cooked and onions are softened, about 8 minutes.

3. Add garlic and chopped zucchini flesh to the beef mixture and cook for 3 minutes until zucchini starts to soften and garlic becomes fragrant.

4. Stir in marinara sauce and simmer for 5 minutes to let flavors blend and excess liquid evaporate slightly.

5. Fill zucchini shells with beef mixture and top with mozzarella and Parmesan cheeses. Bake at 375°F for 20-25 minutes until shells are tender and cheese is melted and golden brown.

08. Breadcrumb and Cheddar Stuffed Zucchini

Classic breadcrumb stuffing with sharp cheddar cheese creates traditional comfort food flavors. This versatile recipe works as either a hearty side or light main dish.

Ingredients: 4 medium zucchini, 2 cups fresh breadcrumbs, 1 cup sharp cheddar cheese shredded, 1 large egg beaten, ½ cup onion diced, ¼ cup fresh parsley chopped, 3 tablespoons butter melted, ¼ cup Parmesan cheese grated.

How To Make Breadcrumb and Cheddar Stuffed Zucchini

1. Halve zucchini lengthwise and hollow out centers with a melon baller, leaving ¼-inch thick shells. Finely chop the removed flesh for the stuffing mixture.

2. Sauté diced onion in melted butter until softened and translucent, about 5 minutes, then add chopped zucchini flesh and cook for 3 minutes more.

3. Remove from heat and stir in breadcrumbs, cheddar cheese, beaten egg, and fresh parsley until mixture holds together when pressed.

4. Pack stuffing mixture into zucchini shells and sprinkle tops with Parmesan cheese for extra flavor and golden color.

5. Bake at 350°F for 25-30 minutes until shells are fork-tender and stuffing is golden brown on top and heated through completely.

09. Classic Lasagna-Style Stuffed Zucchini

All the flavors of lasagna packed into zucchini boats for a healthier twist. This popular recipe delivers comfort food satisfaction with fewer carbs and more vegetables.

Ingredients: 4 large zucchini, 1 pound ground beef, 2 cups marinara sauce, 1 cup ricotta cheese, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, 1 egg, 1 onion diced, 2 cloves garlic minced, 2 teaspoons Italian seasoning.

How To Make Classic Lasagna-Style Stuffed Zucchini

1. Cut zucchini in half lengthwise and scoop out flesh to create deep boats, leaving sturdy walls. Salt the shells lightly and let drain for 15 minutes, then pat dry.

2. Brown ground beef with diced onion in a large skillet until beef is cooked through and onions are softened, about 8-10 minutes total cooking time.

3. Add garlic and Italian seasoning to the beef and cook for 1 minute until fragrant, then stir in 1 cup marinara sauce and simmer for 5 minutes.

4. Mix ricotta cheese, egg, and half the Parmesan in a bowl until smooth and well combined for the cheese layer.

5. Spread ricotta mixture in bottom of zucchini shells, top with meat sauce, then remaining marinara and mozzarella cheese.

6. Cover with foil and bake at 375°F for 30 minutes, then uncover and bake 10 minutes more until cheese is golden and zucchini is tender.

10. Grilled Zucchini Boats

Take your stuffed zucchini outdoors for a smoky grilled flavor. This versatile recipe works with any filling and adds exciting char to summer squash.

Ingredients: 4 medium zucchini, 1 pound ground chicken, 1 cup corn kernels, ½ cup bell pepper diced, ½ cup Mexican cheese blend shredded, ¼ cup green onions chopped, 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste.

How To Make Grilled Zucchini Boats

1. Halve zucchini lengthwise and scoop out flesh, creating boats. Brush shells with olive oil and season with salt and pepper for grilling.

2. Preheat grill to medium heat and place zucchini shells cut-side down on grates. Grill for 5 minutes to get nice char marks and partial cooking.

3. Cook ground chicken in a skillet until fully cooked, then add corn, diced bell pepper, cumin, and chopped zucchini flesh. Cook until vegetables are tender, about 6 minutes.

4. Flip zucchini shells on grill and fill with chicken mixture. Top with cheese and green onions, then close grill lid.

5. Grill for 15-20 minutes until shells are tender and cheese is melted. Check frequently to prevent burning and adjust heat as needed.

Final Thoughts

These stuffed zucchini recipes transform summer’s abundant squash harvest into satisfying meals everyone will enjoy. From simple beef and cheese combinations to exotic Mediterranean flavors, there’s something for every taste.

Whether you’re dealing with garden overflow or just want healthier comfort food, these creative recipes prove zucchini can be the star of dinner.