Rice Stuffed Zucchini
A savory, comforting dish featuring tender zucchini stuffed with a seasoned beef and rice mixture, topped with breadcrumbs. Perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook rice using 1/2 teaspoon salt.
- Cook whole zucchini in boiling salted water for 10 minutes.
- Trim ends of zucchini and cut in half lengthwise.
- Scoop out pulp, leaving a thin shell.
- In a skillet, saute ground beef, onion, garlic, and zucchini pulp until beef is browned.
- Stir in cooked rice, sour cream, vegetable broth, and 3/4 teaspoon salt.
- Mix well.
- Place zucchini in a shallow 2-quart casserole and stuff with beef rice mixture.
- Sprinkle with bread crumbs and drizzle with melted butter.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
To enhance the flavor, consider adding herbs like oregano or basil to the beef and rice mixture. If you want a vegetarian option, replace the ground beef with black beans or lentils for a hearty alternative. You can also use quinoa instead of rice for a nutritious twist. For added texture, mix in some chopped bell peppers or mushrooms.
Serving Suggestions
These rice stuffed zucchinis make a delightful main dish and can be served alongside a fresh garden salad or roasted vegetables for a complete meal. They pair beautifully with Teresa's Brown Rice for a wholesome side. For a gathering, consider serving them as part of a buffet with other American recipes to impress your guests.
Storage & Reheating
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave them on medium power for 2-3 minutes, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Stuffed Zucchini contains roughly 1020 calories, with 33g protein, 89g carbohydrates, and 58g fat. It is an excellent source of protein (66% of the Daily Value) and iron (39% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2980mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed zucchini ahead of time?
Yes, you can prepare the zucchini and stuffing a day in advance. Stuff the zucchini and store them in the refrigerator, covered, until you are ready to bake them. This makes it an excellent Do Ahead Casserole option for busy nights.
What can I substitute for sour cream?
If you need a substitute for sour cream, plain Greek yogurt works well and adds a similar tanginess. Alternatively, you can use cottage cheese blended until smooth for a lower-fat option without compromising the creaminess of the dish.
Can I freeze the stuffed zucchini?
Yes, you can freeze the stuffed zucchini before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).