If you’re looking for a delicious and hearty meal that showcases the fresh flavors of summer, Italian stuffed zucchini is the dish for you! This hearty recipe combines tender zucchini with a savory filling of ground beef, aromatic herbs, and a rich tomato sauce. It’s a comforting family-friendly dish that’s sure to impress at the dinner table. Plus, it’s an excellent way to use up those summer zucchinis from your garden or farmer’s market!
What You’ll Need for Italian Stuffed Zucchini
Before you start, gather your ingredients. Here’s what you’ll need:
- 12 medium zucchini
- 500 g (1.1 lbs) ground beef
- 1 egg
- 1 slice of sandwich bread (soaked in water, squeezed)
- 30 g (1 oz) grated Parmesan
- 1 small clove garlic (finely chopped)
- 2 tablespoons chopped parsley
- 1 pinch nutmeg
- 10 to 12 chopped basil leaves
- 1 sliced onion
- 3 tablespoons olive oil
- 800 g (28 oz) cherry tomatoes or Italian tomatoes
- 100 ml (3.4 fl oz) white wine
- 120 ml (4.1 fl oz) water
- Salt and pepper to taste
How to Make Italian Stuffed Zucchini
- Start by washing the zucchini. Remove the ends and cut each zucchini in half lengthwise. Use an apple corer or zucchini corer to hollow them out, making little boats for your filling.
- In a mixing bowl, combine the ground beef, chopped garlic, parsley, grated Parmesan, nutmeg, egg, and soaked bread. Mix until well combined. This will be your flavorful filling.
- Carefully fill each zucchini half with the meat mixture, pressing it in to pack it well.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent. Then, add the stuffed zucchini to the skillet, browning them on all sides for about 5-7 minutes.
- Season with salt and stir in the chopped basil leaves. Pour in the white wine, allowing the alcohol to evaporate for about 2 minutes.
- Next, add the water, cover the skillet, and let the zucchini simmer on low heat for 30-40 minutes until they’re tender.
- While the zucchini cooks, prepare your tomato sauce. Blend the cherry tomatoes with some water until smooth.
- Once the zucchini are cooked, set them aside and pour the tomato sauce into the skillet. Let it simmer for another 15 minutes.
- Finally, return the stuffed zucchini to the skillet and allow them to simmer in the sauce for an additional 10 minutes.
- Serve immediately, drizzling some extra sauce over the top for added flavor!
How to Serve Italian Stuffed Zucchini
When it comes to serving your stuffed zucchini, presentation can make all the difference! Place the zucchini on a large serving platter, spooning additional tomato sauce over the top. A sprinkle of fresh basil leaves and a touch of extra Parmesan can elevate the dish even further.
Pair this delicious meal with a side of crusty bread to soak up the sauce or a light salad for a refreshing balance. A glass of chilled white wine complements the flavors beautifully.
Expert Tips for Italian Stuffed Zucchini
- Vegetarian Option: Swap out the ground beef for a mixture of finely chopped veggies, mushrooms, or even cooked quinoa for a vegetarian version.
- Cheese Lovers: Feel free to experiment with different cheeses! Mozzarella or ricotta can add a creamy element to the filling.
- Make Ahead: These stuffed zucchinis can be prepared in advance. Assemble them, then store in the refrigerator until you’re ready to cook.
Italian Stuffed Zucchini FAQs
Can I use other types of meat?
Absolutely! Ground turkey or chicken can be substituted for ground beef for a lighter option.
How do I know when the zucchinis are done cooking?
They should be fork-tender but still hold their shape. A gentle press should make them give slightly without falling apart.
Can I freeze the stuffed zucchini?
Yes! Stuffed zucchini can be frozen before or after cooking. Just be sure to store them in an airtight container or freezer bag.
Ready to try your hand at making this delightful dish? Cook up some Italian stuffed zucchini tonight and savor the wonderful flavors of home-cooked goodness!

Italian Stuffed Zucchini
Ingredients
Method
- Wash the zucchini, remove the ends, and cut each zucchini in half lengthwise. Hollow out the zucchini using an apple corer.
- In a mixing bowl, combine the ground beef, chopped garlic, parsley, grated Parmesan, nutmeg, egg, and soaked bread. Mix until well combined.
- Fill each zucchini half with the meat mixture, pressing it in to pack well.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent.
- Add the stuffed zucchini to the skillet, browning them on all sides for about 5-7 minutes.
- Season with salt and stir in the chopped basil leaves. Pour in the white wine and allow the alcohol to evaporate for about 2 minutes.
- Add water, cover the skillet, and let the zucchini simmer on low heat for 30-40 minutes until tender.
- Blend the cherry tomatoes with some water until smooth to prepare the tomato sauce.
- Once the zucchini are cooked, set them aside and pour the tomato sauce into the skillet. Let it simmer for another 15 minutes.
- Return the stuffed zucchini to the skillet and allow them to simmer in the sauce for an additional 10 minutes.