Food You Can Eat: Stuffed Zucchini

Why, yes, the pasta sauce is entirely made of ingredients from our garden. No, it is not featured in this post.

First things first:  I made a point of only planting four zucchini plants this year, and I still have way more than I can eat at any one time.  I could just keep banging away at zucchini bread or Spaghetti alle Zucchine, but there are other recipes which need to be handled for the family cookbook and this is one of them.  I remember my mother making it when I was a kid and I hated it at the time because she would use these two-foot-long zucchinis which had the worst texture.  When I learned that zucchini should actually be harvested when they are much smaller, I saw the light.

A caveat before we get started:  Chances are that you’ll wind up with extra filling because the laws of physics can only be bent so far.  Feel free to use it as an additional side dish, or just mix a bunch of cheese in there so it melts and then eat it until that deep sense of regret you feel on a daily basis becomes more noticeable.

Here’s what you’ll need:

3 Small-to-Medium Zucchini

1 Lb. Ground Beef

2 Med. Onions, chopped

½ Cup Celery, thinly sliced

¼ Cup Fresh Parsley, chopped

1 tsp. Garlic Salt

½ tsp. Salt

⅛ tsp. Pepper

½ Cup Rice, cooked

15 oz. Canned Tomato Sauce

½ Cup Grated Parmesan or Shredded Mozzarella Cheese

Slice zucchini in half lengthwise and scoop meat out while leaving shells intact.  Chop zucchini meat and set aside. 

This is what “chopped” means. It does not mean “minced”, “diced”, or “chunked”.

Steam shells in a 400-degree oven for about 10 minutes.

I know they look raw. Trust me, they have been properly steamed.

In a saucepan over medium heat, brown ground beef and onions.  Add celery and seasonings and cook an additional 7 minutes.  Add the chopped zucchini and cook an additional 5 minutes.  Add rice and tomato sauce and cook for another 5 minutes.

Stuff shells with filling, cover with cheese and bake, covered, in a 400-degree oven for 20 minutes.

My God, I am fucking awesome.

Chances are, if I flew home and asked my mother to make stuffed zucchini, she would still use one of those criminally large ones and it would still be terrible.

About butcherbakertoiletrymaker 575 Articles
When you can walk its length, and leave no trace, you will have learned.


  1. Nice. +10 for use of zucchini. I bet your red sauce was superior. I made some the other week, and it sweetened up in the cooking down as the spices infused it…possibly worth the effort.

  2. So true about the smaller squashes being tastier. When I looked at the picture and saw this plated with fusilli, I immediately thought that I would cut up the zucchini and stuffing, then let it commingle with the pasta for a super-dish.

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