I still remember the first time I made my Ground Beef & Potato Stuffed Zucchini – Easy & Hearty. It was during a chaotic week when my garden was overflowing with zucchini and I needed something comforting yet simple. If you’re looking for more easy comfort food ideas, you should definitely try our simple Tex-Mex 7 can chicken taco soup for another quick dinner solution.
My secret technique is actually borrowed from my grandmother’s kitchen wisdom. She always said the key to great stuffed vegetables is par-cooking the filling before baking. This ensures everything cooks evenly and develops incredible flavor.
Recipe Overview
This has become one of my most-requested weeknight dinners. Let me give you the quick details so you can see why it’s so perfect for busy days.
- Cuisine: American Comfort Food
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4-6
Why This Recipe is So Special
What makes this dish stand out is how the ingredients work together. The potatoes absorb all the wonderful beef juices while the zucchini stays perfectly tender.
I love that you get a complete meal in one neat package. The cheesy topping creates that beautiful golden crust we all crave in comfort food.
The Full Ingredient List
These are simple ingredients you probably already have in your kitchen. That’s what makes this recipe so accessible for home cooks.
Ground Beef & Potato Stuffed Zucchini – Easy & Hearty Recipe
The Full Ingredient List
PREPARATION
Notes
Enjoy your homemade Ground Beef & Potato Stuffed Zucchini – Easy & Hearty Recipe!
Nutrition Information
- 4 medium zucchini
- 1 pound ground beef
- 2 medium potatoes, diced small
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
PREPARATION
Follow these steps exactly and you’ll have perfect stuffed zucchini every single time. I’ve refined this method through lots of trial and error in my own kitchen. If you enjoy cheesy chicken dishes, you’ll love our irresistible Marry Me Chicken Dip for your next gathering.
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cut zucchini in half lengthwise and scoop out the centers, leaving about 1/4-inch thick shells.
- Chop the scooped zucchini flesh and set aside for the filling.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in garlic, potatoes, and the reserved zucchini flesh. Cook for 5 minutes.
- Season with Italian seasoning, paprika, salt, and pepper. Mix well.
- Spoon the filling mixture into the zucchini boats, pressing down gently.
- Top with mozzarella and Parmesan cheeses, making sure to cover completely.
- Bake for 30-35 minutes until potatoes are tender and cheese is golden brown.
My Top Tips for Success
These little tricks will take your stuffed zucchini from good to absolutely amazing. They’re the kind of tips I wish someone had told me when I started cooking.
- Choose zucchini that are similar in size for even cooking
- Don’t skip pre-cooking the filling – this is crucial for texture
- Let the stuffed zucchini rest for 5 minutes before serving
- For extra crispiness, broil for the last 2-3 minutes of baking
Common Mistakes to Avoid
I’ve made all these mistakes myself over the years. Learning from them has helped me perfect this recipe for you.
Overstuffing the zucchini boats leads to messy spills in the oven. The filling should be mounded but not overflowing.
Undercooking the potatoes in the skillet means they won’t be tender after baking. Make sure they’re partially cooked before stuffing.
NUTRITION INFORMATION
- Calories: 385 per serving
- Protein: 28g
- Carbohydrates: 22g
- Fat: 21g
- Fiber: 4g
- Sugar: 8g
If you’re planning a celebration or just want a sweet treat, don’t forget to check out our easy Starbucks birthday cake pops copycat recipe for the perfect dessert to follow this hearty meal.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Absolutely! You can prepare the stuffed zucchini up to a day in advance. Just cover and refrigerate, then bake when ready.
What can I substitute for ground beef?
Ground turkey or chicken work beautifully. For a vegetarian version, use cooked lentils or mushrooms.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this Ground Beef & Potato Stuffed Zucchini? I’d love to know how it turned out for you! Share your experience in the comments below and tell me about any creative twists you added. Your feedback helps me create even better recipes for everyone!
