Meatloaf in Zucchini

Meatloaf in Zucchini


73 people made this

Here's a really interesting and delicious take on meatloaf - baked in hollowed out zucchini. Serve with garlic bread and a green salad.


Serves: 6 

  • 1 large zucchini, cut in half lengthwise
  • 1 teaspoon garlic salt
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 750g beef mince
  • 2 eggs
  • 1 1/2 cups bread crumbs
  • 1 tablespoon dried basil
  • 1/4 cup grated carrot
  • 1/3 cup grated Parmesan cheese
  • 800g tomato spaghetti sauce, divided
  • 120g grated mozzarella cheese

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C.
  2. Scoop out and discard zucchini seeds. Sprinkle the garlic salt into the hollowed-out zucchini and set aside. Heat olive oil in a frypan over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
  3. In a mixing bowl mix the beef mince, eggs, bread crumbs, basil, carrot and Parmesan cheese together with the onion mixture. Stuff the zucchini halves with the meat mixture and place them into a baking dish. Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides.
  4. Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. Sprinkle the mozzarella cheese over the zucchini and return to oven until the cheese melts, about 5 more minutes.
  5. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini are cooking. Serve the zucchini with the additional sauce on the side.

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Reviews (1)


A mum of two teenagers, i rarely find a meal that all four of us enjoy. I used only 500gms of mince and that made plenty, with leftovers for lunch. This dish is easy and delicious. I will be making it again. - 08 Jan 2012

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