Stuffed Zucchini with Mince and Cheese Sauce

    1 hour 20 minutes

    Zucchini sliced in half and filled with a mince and cheese sauce mix. A slightly different take on stuffed zucchini and great for the big zucchinis that get away!

    22 people made this

    Serves: 4 

    • 2 large thick zucchinis, ends trimmed
    • 1 teaspoon vegetable oil
    • 1/2 onion, chopped
    • 3 cloves garlic, minced
    • 375g beef mince
    • 1/2 teaspoon ground paprika
    • 2 tablespoons butter
    • 3 tablespoons plain flour
    • 3/4 cup (190ml) milk
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground nutmeg, or to taste
    • 1 pinch salt to taste
    • 3/4 cup grated Parmesan cheese, divided

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Bring a large pot of water to a boil, and immerse the zucchini in the boiling water. Reduce heat to medium, and cook the zucchini until they feel slightly soft when pressed with a wooden spoon, about 10-20 minutes depending on size. Carefully drain the zucchini, and set aside to cool.
    2. Heat the vegetable oil in a frypan over medium heat, add the onion and garlic and cook until the onion is translucent, about 5 minutes. Stir in the mince and stir, breaking it up as it cooks, until it's no longer pink, about 8 minutes. Stir in the paprika then set the meat mixture aside.
    3. Cut the zucchinis in half lengthwise, and scoop out the flesh with a spoon, leaving a 1cm thick shell. Chop the scooped-out zucchini flesh, and mix it into the mince.
    4. Preheat oven to 180 degrees C.
    5. To make the cheese sauce, melt the butter in a saucepan over low heat and stir in the flour until smooth. Pour in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly. When it has thickened, stir in white pepper, nutmeg and salt, and stir in half the Parmesan cheese to create a smooth sauce.
    6. Mix the sauce thoroughly with the mince. Put the zucchini halves into a baking dish. Fill the zucchini halves with the creamy mince and sprinkle each with the remaining Parmesan cheese.
    7. Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown, about 15 minutes.

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    Reviews in English (10)


    This was delicious, and less trouble to prepare than I had feared. Next time I might increase it to three zucchinis, because there was way too much filling to fit in two. I guess it didn't matter that it overflowed, though. I'm wondering if I could use sour cream or plain yogurt instead of milk for a more stroganoff-like taste. Mushrooms would be a tasty addition too. I'll try that the next time I find zucchini (it isn't easy to come by in Taiwan where I live).  -  07 Apr 2011  (Review from Allrecipes USA and Canada)


    Very yummy, but I am not sure if I made the sauce right, it was more like a paste. I went ahead and finished and it tasted very good. Even my daughter, who is a very picky eater liked it. Thanks  -  09 Sep 2010  (Review from Allrecipes USA and Canada)


    I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all loved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead.  -  11 Feb 2013  (Review from Allrecipes USA and Canada)