Luxurious recipes for baked zucchini with minced meat 7 times differently. Get inspired!

Stuffed peppers are a popular delicacy, but what about zucchini!

Try our delicious recipes for zucchini stuffed with minced meat, which will leave you licking your lips.

We have options for you with beef, but also turkey, baked and boiled, Italian or Mexican.

Choose your BEST here.

Enjoy your meal!

Italian stuffed zucchini boats

You will love this simple and healthy recipe. Zucchini are stuffed with a mixture of ground turkey, peppers and mushrooms and baked with crispy panko breadcrumbs and mozzarella. As a bonus, you have them ready in just 30 minutes!

Ingredients

• 3 – 4 medium zucchini
• 250 g of ground turkey meat
• 2 teaspoons of Italian seasoning
• ¼ teaspoon crushed red chili flakes
• 2 teaspoons of pressed garlic
• 1 diced red pepper
• 110 g of mushrooms cut into cubes
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• ½ cup panko breadcrumbs mixed with ½ teaspoon Italian seasoning
• 1 tablespoon of olive oil

Method

1. Preheat the oven to 200 degrees.
2. Cut the courgettes in half lengthwise.
3. Using a tablespoon, scoop out the center and discard.
4. Arrange the courgettes side by side, cut side up, on a baking sheet or in a baking dish.
5. In a large skillet over medium-high heat, brown the turkey with 1 teaspoon Italian seasoning and ¼ teaspoon red chili powder for 4-5 minutes, breaking it up into small pieces with a spatula as it cooks.
6. Add the peppers and mushrooms and sauté for 2-4 minutes until softened.
7. Stir in the garlic, marinara sauce, and Italian seasoning.
8. Spoon mixture into zucchini boats
9. Bake for 15 minutes.
10. In a small bowl, mix the seasoned panko breadcrumbs and olive oil.
11. Sprinkle mozzarella and then panko breadcrumbs over zucchini boats.
12. Bake 5 minutes longer until cheese is melted and panko is golden.
13. Serve immediately.

Vegetables stuffed with minced meat with tomato sauce

Try this Middle Eastern delicacy. Zucchini and tomatoes are filled with a special mixture of seasoned rice and ground beef with tomatoes and fresh herbs. With our instructions, you can easily prepare them too!

Ingredients

For the filling:

• ½ cup long grain rice, well rinsed
• 250 g of lean ground beef
• 1 small onion, chopped
• ⅓ cup chopped parsley
• ⅓ cup chopped dill
• 1 can (410ml) diced tomatoes with juice
• ½ cup of water
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon allspice
• 1 teaspoon of dried garlic
• salt and pepper to taste

For zucchini:

• 4 large and very firm tomatoes (3 pitted and chopped, 1 sliced)
• 1 small onion, cut into rounds
• approx. 1,100 g of medium-sized zucchini, lightly peeled
• 1 can (410 ml) tomato sauce
• ¾ cup of water

Method

1. In a large bowl, combine the rice, ground beef, chopped onion, fresh parsley, dill, chopped tomatoes, water, olive oil, allspice, dried garlic, salt and pepper.
2. Mix by hand to combine.
3. Remove the tops of 3 tomatoes and remove the core to hollow out the tomatoes and make room for the filling.
4. Use a knife to remove the very top of the zucchini, then cut each zucchini in half crosswise.
5. Hollow out the courgettes to make room for the filling (leave about 0.6 cm of edges).
6. Lightly grease the bottom of a large deep pan.
7. Chop the remaining tomato and spread it on the bottom of the pan.
8. Add the onion slices and what you scooped out of the zucchini.
9. Season with a little salt and pepper.
10. Using your hands, gently fill the hollowed out tomatoes with the rice filling.
11. Also fill the courgettes with the rice filling (just lightly, do not overfill, about ¾).
12. Place the stuffed tomatoes in the center of the pan in which you have already prepared the vegetables and spread the stuffed zucchini around them (stuffed side up).
13. Tilt the courgettes slightly, this will help them cook nicely using less liquid.
14. Now add tomato sauce and water.
15. Sprinkle lightly with salt and pepper.
16. Place the pan on the stove and cook over medium-high heat until the liquid begins to boil.
17. Reduce the heat, cover and cook for 50 minutes, until the zucchini is tender and the rice filling is fully cooked.
18. Transfer the stuffed vegetables to plates and serve with the pan sauce.

Zucchini stuffed with beef with coconut rice

A delicacy that you simply must try! The combination of zucchini, Thai-style ground beef and coconut rice is absolutely delicious. This dish will please many diners!

Ingredients

For zucchini:

• 4 to 5 large courgettes, halved lengthwise
• 1 tablespoon of olive oil
• salt and pepper to taste
• 1/3 cup shredded mozzarella

For the coconut rice:

• 1 cup jasmine rice
• 1 cup of water
• 1 cup unsweetened coconut milk
• 1/4 teaspoon salt

For the beef:

• 500 g of ground beef
• 2 cloves of garlic, chopped
• 2 teaspoons of freshly grated ginger
• 1 teaspoon ground pepper
• 1/3 cup soy sauce
• 1/3 cup sweet Thai chili sauce
• 1 cup chopped fresh Thai basil

For the topping:

• 1 and ¼ cups chopped carrots
• 1 red pepper, finely chopped
• 2 spring onions, chopped
• 1 tablespoon of fish sauce
• 1/2 teaspoon of honey
• 2 tablespoons of sesame oil
• 1 tablespoon lime juice

Method

1. Preheat the oven to 200 degrees Celsius.
2. Spray a large baking sheet with cooking spray.
3. Take a small spoon and scoop out the center of each zucchini half.
4. Place the zucchini halves on the baking sheet.
5. Drizzle the tops with olive oil and sprinkle with salt and pepper.
6. Bake the zucchini for about 10 to 15 minutes or until soft.
7. Remove and set aside.
8. Rinse and drain the rice in cold water.
9. Add the rice, water, coconut milk and salt to the pot.
10. Bring the liquid to a boil over high heat.
11. Stir and reduce the heat, cover the saucepan and continue cooking for 15 minutes.
12. Remove the pot from the heat and let it stand covered for 10 minutes.
13. Prepare the beef, which you mash a little with a fork before frying.
14. Add a little olive oil, garlic and ginger to a large pan.
15. Saute for a few minutes and then add the minced meat.
16. Use a fork to break up the beef.
17. Add the pepper and continue to cook for about five minutes.
18. Once the beef is browned, add the soy sauce, chili sauce, and basil.
19. Bring the mixture to a boil and cook for another few minutes or until the sauce thickens.
20. Then add the coconut rice and stir to combine.
21. Mix all the topping ingredients in a bowl.
22. Now fill all the zucchini halves with the ground beef and rice mixture, sprinkle with some mozzarella and put back in the oven to melt the cheese (about 5 minutes).
23. Remove the zucchini from the oven and decorate with the carrot-pepper topping!

Zucchini rolls filled with minced meat

An easy and at the same time impressive dish that is great as a party snack or a light dinner. Try it yourself!

Ingredients

• 2 large courgettes
• salt to taste
• 1 onion
• 1 garlic
• 500 grams of minced meat mix
• freshly ground pepper to taste
• caraway seeds
• 2 tablespoons of olive oil

Method

1. Peel the zucchini, rinse and cut lengthwise into about 20 thin slices.
2. Salt and let rest for about 10 minutes, then pat dry.
3. Preheat the oven to 180°C.
4. Line the tray with baking paper.
5. Peel the onion and garlic and finely chop both.
6. Mix with minced meat and season with salt, pepper and cumin.
7. Divide the minced meat into zucchini slices, roll up and secure with toothpicks.
8. Place on a baking sheet, brush with oil and season with salt and pepper.
9. Bake in the oven for 15-20 minutes until golden brown.
10. Serve.

Baked zucchini with Mexican-style minced meat

Luxurious tender courgettes stuffed with a protein-packed Mexican mix and vegetables combine to form a perfect and healthy low-carb dish. It is ideal as a dinner for the whole family.

Ingredients

• 5 large courgettes, halved and pitted
• salt and freshly ground pepper to sprinkle over the zucchini
• 1 tablespoon of olive oil
• 1 cup shredded Mexican cheese
• fresh parsley or cilantro to serve
• lemon and sour cream to serve

For the filling:

• 500 g ground turkey or other meat
• 1 small onion, diced
• 2 medium sized tomatoes
• 1 teaspoon of black pepper
• 1 teaspoon of dried garlic
• 3/4 cup corn
• 3/4 cup black beans
• 1 teaspoon of Italian seasoning
• 1 tablespoon of chili powder
• 1/2 cup tomato sauce
• 3/4 teaspoon salt
• 1 tablespoon of olive oil
• 1 teaspoon paprika

Method

1. Preheat the oven to 200 degrees Celsius.
2. Prepare the ingredients for the filling and cut and hollow out the courgettes.
3. Put the courgettes in a baking dish, drizzle with a little olive oil, salt and pepper.
4. Bake in the oven for 10 minutes
5. In a large pan, add 1 Tbsp. olive oil.
6. Add the onion and sauté until soft.
7. Add minced meat, spices and salt.
8. Sauté for a few minutes.
9. Add the black beans, corn, diced tomatoes and tomato sauce.
10. Stir and simmer over low heat for about 5 minutes.
11. Turn off the stove and set aside.
12. Remove the baking dish with the zucchini from the oven and fill it generously with the filling.
13. Sprinkle with grated Mexican cheese and bake for another 10 minutes.
14. Remove the dish from the oven and garnish with chopped fresh parsley or cilantro.
15. Serve with lemon wedges and sour cream.

Zucchini stuffed with tomato sauce with minced meat

A simple recipe that is incredibly good and will please all your taste buds. The combination of tomato sauce, minced meat and cheese always works great, and what if you fill zucchini with this mixture. Enjoy it!

Ingredients

• 6 smaller zucchini
• 1 tablespoon of olive oil
• 1 onion finely chopped
• 500 g ground beef or a mix of ground beef and pork
• 2 tablespoons of tomato puree
• 1 teaspoon of dried oregano
• ½ teaspoon dried garlic or 2 fresh pressed cloves
• ½ teaspoon salt or more to taste
• pepper to taste
• 1 (425 ml) can tomato sauce
• 1.5 cups grated cheese (such as mozzarella, cheddar or gouda)

Method

1. Wash the courgette well and then cut it in half lengthwise.
2. Scoop out the flesh with a small spoon and set aside.
3. Place the zucchini halves on a baking sheet.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the onion and sauté until softened, then add the mince and sauté until well browned.
6. Stir in the tomato puree, oregano, garlic, salt and pepper.
7. Stir in the tomato sauce and hollowed-out courgette flesh (chop to make the filling more even), then cook, covered, over a low heat for 10 minutes.
8. Remove the lid, mix well and cook for another 5 minutes.
9. Heat the oven to 180°C.
10. Spoon the prepared zucchini halves.
11. Sprinkle with cheese and bake for 20-25 minutes until soft.
12. Enjoy your meal!

Stuffed zucchini à la tacos

Make these low-carb Zucchini Boats à la Tacos for a luxurious, healthy Mexican dinner or appetizer that’s bursting with flavor!

Ingredients

• 3 large courgettes
• 500 g of ground beef
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried onion
• 1/2 teaspoon dried garlic
• 1/4 teaspoon of oregano
• 1/2 teaspoon of salt
• ½ cup cottage cheese (optional)

To serve:

• ¼ cup cilantro, chopped
• ½ cup chopped tomatoes
• 1 avocado, sliced
• sour cream

Method

1. Preheat the oven to 190 degrees Celsius.
2. Cut the zucchini in half lengthwise.
3. Scoop out the seeds from the zucchini with a spoon and discard.
4. Be careful not to scoop out too much pulp.
5. Place the hollowed-out zucchini halves face up in a 23 x 33 cm baking dish.
6. Set aside.
7. Heat a large skillet over medium heat and add the ground beef.
8. Saute until browned, stir and crumble with a spatula.
9. If necessary, drain the fat and stir in the spices.
10. Divide the meat filling between the zucchini halves and top with cheese (optional).
11. Bake for 15-20 minutes or until the zucchini is tender and the cheese has melted.
12. Serve garnished with cilantro, tomatoes, avocado and sour cream.

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