Stuffed zucchini is a great option for a light yet satisfying weeknight dinner or served as a course for a dinner with friends.
Straightforward and extremely easy to make, start this recipe by cooking the ground beef on the stove and then baking the beef and zucchini together in the oven. There will most likely be leftovers of the ground beef mixture, which can be saved for other recipes or cooked and eaten on it’s own (ok, maybe only I do that!). The colorful stuffed squash creates an elegant and appetizing display, yet are simple and quick to prepare.
Perfect Stuffed Zucchini
- 4 Zucchini (medium)
- 2 lbs Ground beef
- 4 Roma tomatoes (diced)
- 1 tbsp Extra virgin olive oil (plus more for drizzling)
- 1 yellow onion (medium, diced)
- 4 cloves garlic (minced)
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Cilantro (chopped)
Preheat the oven to 375 degrees F.
Slice the zucchini in half lengthwise.
Use a spoon to scoop out the soft middle. Set aside.
Heat the tablespoon of olive oil in a large skillet over medium heat.
Add the onion and garlic to the pan and sauté for 4-5 minutes.
Add the ground beef to the pan and use a spatula to break into smaller pieces.
Stir in the paprika, cumin, salt, and pepper.
Cook until the beef is no longer pink, stirring occasionally.
Add the diced tomatoes to the pan and cook for 3 minutes more.
Carefully spoon the beef mixture into the zucchini.
Drizzle with olive oil and then bake for 20-25 minutes, or until the zucchini is tender.
Serve immediately, topped with chopped cilantro.
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