Italian Stuffed Zucchini Recipe

Michele Romano's stuffed zucchini recipe . I was born to eat this classic Italian dish! Image: Italian Stuffed ZucchiniTrust me I have created and made almost every zucchini recipe there is. If you grow zucchini, then you know what I am talking about.

Question: How do you know that you are not Italian?

Answer: When you have to buy your own zucchini! Lol, and lmao!

It is true though! I think because it ends in "ini" Italians just have to grow it. I even have a recipe on how to make your own zero fat, zucchini noodles in place of pasta! I will reserve that recipe for a cookbook in the near future. I do however, have other exquisite Italian salad recipes to compliment my stuffed zucchini recipe available on this website, Michele Romano Recipes.

Stuffed Zucchini Recipe

  • 1 large or medium size green or yellow zucchini
  • 1 lb. lean ground beef (or ground chicken)
  • 1/4 lb. Italian sausage (I prefer hot)
  • 2 - 3 tbsp. olive oil
  • 1 onion, diced
  • 3-4 cloves garlic minced
  • Note: I use whatever peppers are in my garden.
  • 1 small red pepper, cubed
  • 1 small yellow pepper, cubed
  • 1 cup sliced mushrooms
  • 1 - 1/2 cups cherry tomatoes, sliced or 6 roma tomatoes diced
  • 2 tsp. oregano
  • 1/3 cup fresh basil, chopped
  • 1 tsp. salt
  • 1-500 gram carton cottage cheese
  • 2 green onions, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1 egg
  • 1/4 cup fresh grated Parmesan, Romano cheese, or Grana Padano
  • 2 cups Mozzarella, cheddar, Italian blend, or cheese of your choice, grated
  1. In a large skillet, or fry pan, scramble fry beef (or chicken if using) and Italian sausage in oil.
  2. Add in onions, garlic, peppers, tomatoes and mushrooms.
  3. Simmer on stove for 10 minutes, or until tomatoes are soft.
  4. Set meat mixture aside, cover.
  5. Meanwhile, cut zucchini length wise and using a large spoon, hollow out the meat and seeds to make it like a canoe.
  6. Place zucchini in baking dish skin side down.
  7. Place cottage cheese in bowl, add in green onions, Italian parsley and salt and pepper to taste.
  8. Stir in egg, 1 tbs Parmesan or Romano and 1/3 cup of grated cheddar or Mozzarella cheese.
  9. Mix meat mixture and cottage cheese mixture together.
  1. Stuff the zucchini canoes as full as possible. Add 1/2 cup water to baking dish.
  2. Top with remaining cheeses. Cover with foil.( Uncover last 10 minutes)
  3. Bake at 350 degrees for 45 min or until zucchini is soft and cheese on top is golden brown.

Prep time: 40 min.
Cook time: 45 min.
Serves: 6
Live Long and Mangia!

Health Benefits in this Stuffed Zucchini Recipe:

Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.

Oregano is loaded with health benefits. It is known to be an effective anti-bacterial. It also has potent anti-oxidant activity.
Basil has been shown to help in the treatment of a range of symptoms, including: digestive disorders, inflammation,infection, diabetes, heart disease and headaches.

For more on eating healthy, I find Health Benefits Times very informative.

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