Baked Beef and Rice Stuffed Zucchini

Baked Beef and Rice Stuffed Zucchini


19 people made this

Zucchini 'boats' filled with a hearty beef and rice filling. Watch this recipe being made in the Allrecipes Baked Stuffed Zucchini Video.

Maggie Pannell

Serves: 4 

  • 4 large zucchini
  • 150g long grain rice
  • 2 tomatoes
  • 1 egg, lightly beaten
  • 2 tablespoons fresh chopped mint
  • 375g lean beef mince
  • 1 onion, chopped
  • 2 cloves garlic
  • 250g passata
  • 4 tablespoons freshly grated Parmesan
  • 1 teaspoon chopped fresh rosemary
  • pepper to taste

Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

  1. Preheat the oven to 190 degrees C. Cut each zucchini in half lengthways and scoop out the pulpy centre with a teaspoon, leaving an outside shell 1cm thick. Reserve the pulp, and chop lightly.
  2. Place the zucchini in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender – they should pierce easily with a fork.
  3. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes until just tender. Drain, allow to stand for 5 minutes, then add the chopped tomatoes, egg, mint and pepper to season. Set aside.
  4. Fry the beef over a medium heat for 5 minutes or until browned. Add the onion and garlic, cook for a further 5 minutes until the onion has softened. Stir in the passata, reserved zucchini pulp and rosemary. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes. Stir in the rice mixture and mix together.
  5. Spoon the stuffing mixture into the zucchini ‘boats’ and sprinkle with Parmesan. Bake for 15–20 minutes until golden and crispy on top. Serve immediately.

Watch a video of it being made…

Baked Stuffed Zucchini
Baked Stuffed Zucchini

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