Meaty Stuffed Zucchini

Meaty Stuffed Zucchini


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We're all familiar with stuffed peppers, but have you considered hollowing out a different vegetable to pack with a flavorful filling? Try these zucchinis stuffed with a hearty mixture of chicken, beef, and rice.

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Serving Size / Yield

4 servings


  • 2 Medium-Sized Zucchinis, halved lengthwise and seeded
  • 1/4 tsp. Sea Salt, plus additional to taste
  • 1/4 tsp. Garlic Powder
  • Black pepper, to taste
  • 1 Tbs. Olive Oil
  • 1 Tbs. Butter
  • 1 Garlic Clove, minced
  • 1 Onion, diced
  • 1/2 C. Tomatoes, chopped
  • 1/2 C. Celery, diced
  • 1/2 C. Button Mushrooms, sliced
  • 3/4 C. Ground Beef, cooked
  • 3/4 C. Shredded Cooked Chicken
  • 1 C. White Rice, cooked
  • 1/2 Small Lemon, for juice

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Preheat oven to 400 degrees. Place the zucchinis on a baking sheet. Sprinkle zucchinis with 1/4 tsp. salt, garlic powder, and pepper, and set aside. In a large skillet over medium heat, add olive oil and butter, and heat until warm and melted. Add garlic, onion, and mushrooms, and sauté until onions are soft. Add tomatoes and celery, and let cook for another 4 to 5 minutes. Stir in beef, chicken, and rice. Squeeze out lemon juice over meat mixture, and season with salt and pepper. Scoop meat mixture into zucchini boats. Roast zucchinis for 20-30 minutes, or until tender and cooked through.

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