The most delicious stuffed zucchini: the best filling options and cooking features of the vegetable

Today we will present you a hearty, tasty and unusual dish. The base is a tender zucchini, inside of which lies an insane meat filling. Sometimes it is supplemented with vegetables and cheese. This is a dish that each of you simply must try.

Zucchini stuffed with meat and rice (in the oven)

vegetable oil -20 ml
onion -1 head
carrot -1 PC.
zucchini -4 small
hard cheese -0.3 kg
meat -300 g
spices -taste
tomato sauce -0.3 l
greenery -20 g
rice -70 g
Cooking time: 110 minutesCalorie content per 100 grams: 64 Kcal

A dish consisting of a side dish, meat and vegetables is doomed to success. Just imagine this satiety, juiciness, aroma! Get started immediately to try out the new product!

How to cook:

  1. Rinse the rice until the water is clear and place in a saucepan.
  2. Pour half a glass of water and place on the stove.
  3. Let it boil, then cook until the water evaporates.
  4. Remove from heat and let sit for ten minutes.
  5. While the rice is cooking, peel the onion and chop finely.
  6. Peel the carrots, rinse and grate.
  7. Pour some oil into the frying pan.
  8. Warm it up and add root vegetables.
  9. Simmer them, stirring, until soft.
  10. Clean the meat and cut into cubes.
  11. Pass it through a meat grinder or grind it with a blender.
  12. Combine the resulting minced meat with rested rice.
  13. Add roasted root vegetables to them and mix everything thoroughly.
  14. Rinse the greens and chop them finely.
  15. Mix with the rest of the ingredients and add spices.
  16. Wash the zucchini, cut off their tails.
  17. Cut each fruit in half lengthwise.
  18. Remove the cores with a spoon and add salt.
  19. Stuff the resulting cavities with minced meat and rice.
  20. Top with tomato sauce and place it all in a baking dish.
  21. Grate the cheese and sprinkle it on top of the zucchini.
  22. Place in the oven and bake for one hour at 180 degrees.

Tip: if you don’t like cheese on the surface of your dishes, then coat the zucchini with mayonnaise and place rings of tomatoes or sweet peppers on top.

Zucchini boats stuffed with meat and cheese

An easier and faster lunch option. There is only a vegetable base and a lot of meat. On top, according to the classics, there will be a cheese crust, which will drive all the receptors crazy with just its appearance.

olive oil30 ml
onion1 head
zucchini3 pcs.
hard cheese0.1 kg
meat400 g
tomatoes3 pcs.
garlic2 pieces
Cooking time: 60 minutesCalorie content per 100 grams: 55 Kcal

How to cook:

  1. Clean and rinse the meat, chop very finely.
  2. Rinse the zucchini and cut them in half.
  3. Scoop out the seeds and membranes with a spoon.
  4. Drizzle the cut side of the fruit with olive oil.
  5. After this, transfer the fruits into the mold, cut side down, and put them in the oven.
  6. Bake for a quarter of an hour at 180 degrees.
  7. Peel and rinse the onion, chop it finely.
  8. Peel the garlic and pass it through a press.
  9. Finely chop the zucchini pulp and mix with onion and garlic.
  10. Pour the remaining oil into the frying pan and add the resulting mixture.
  11. Simmer it, stirring, for five minutes.
  12. After this, remove the zucchini mass and place the meat in the frying pan.
  13. Fry it over high heat for ten minutes.
  14. Grate the cheese, rinse and chop the greens.
  15. Remove the meat from the heat and cool.
  16. Then mix with the zucchini mass, half the cheese, herbs and spices.
  17. Sprinkle the baked zucchini halves with spices.
  18. Fill with filling and place in a mold or on a baking sheet.
  19. Rinse the tomatoes and cut into rings.
  20. Place on top of the zucchini and sprinkle with spices.
  21. Place in the oven for 20-25 minutes at 180 degrees.
  22. Five minutes before the end of cooking, remove, sprinkle with cheese and return.

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Tip: You can also brush the zucchini with oil using a brush.

Lenten recipe for baked stuffed zucchini with rice and vegetables

This dish is perfect for Lent, as it satisfies well and does not contain prohibited foods. By the way, it is very easy to prepare, try it!


  • 3 zucchini
  • half a cup of boiled rice
  • 1 onion
  • 1 bell pepper
  • 1 tomato
  • 100 g champignons
  • 100 g cheese
  • Greenery
  • 2 cloves garlic
  • Salt, pepper to taste
  • Vegetable oil on a baking sheet

Cooking method in stages:

Cut the onion into half rings.

Cut the garlic into thin slices.

Cut the pepper into thin half rings.

Peel and cut the mushrooms as shown in the photo.

Cut the zucchini in half and make cuts as shown in the photo to create a kind of fan.

Start stuffing the zucchini, carefully laying out the chopped vegetables. Sprinkle with salt and pepper.

Sprinkle with vegetable oil.

Carefully place the rice on top in a thin layer and sprinkle with cheese. Bake in the oven for 30-40 minutes.

If you have absolutely no time to stuff, but want to make crispy baked zucchini, be sure to watch this video. Enjoy watching!

Cook for your health and don’t forget to share in the comments which recipe for baked stuffed zucchini you liked best. I'd love to hear your opinion! See you again on the blog!

When a large harvest of zucchini is harvested, it is impossible to preserve them all. Still, some part of the harvest has to be stored fresh. This is a crop that, if properly stored, can be kept fresh for up to six months or longer. This means that throughout the winter you can cook something delicious for your family from them. Moreover, there are a lot of options for fresh dishes. And today I offer one of them - stuff them and bake them in the oven or simply simmer them in a frying pan.

This vegetable itself cooks quickly, is low in calories and is very healthy. Fillings made from a variety of products will help diversify the flavor range of the vegetable: meat, chicken, fish, vegetables, cereals, mushrooms. Imagine, you can stuff them every day if you change the filling and serving each time. And they will never get boring.

Moreover, you can stuff not only zucchini, but also their closest relatives - zucchini. Do you know how they differ from each other? Read it, it's interesting.

Diet recipe

If you are on a diet, save the following recipe. It really is not so caloric, and its taste is no worse than other options. On the contrary, this dish is very tender and juicy!

olive oil30 ml
water50 ml
chicken fillet350 g
onion1 head
Provencal herbs5 g
zucchini2 pcs.
lemon juice5 ml
tomato1 PC.
Cooking time: 35 minutesCalorie content per 100 grams: 53 Kcal

How to cook:

  1. Peel and rinse the onion, chop into small cubes.
  2. Wash the chicken fillet thoroughly, remove fat and films.
  3. Cut it into small slices and put it in a meat grinder or blender.
  4. After this, place the finished minced meat in a medium-sized container.
  5. Add spices, half the oil, herbs, water, citrus juice, onion.
  6. Wash the tomato, chop it finely.
  7. Add to the minced meat and stir.
  8. Rinse the zucchini and cut into halves lengthwise.
  9. Cut out the cores with a spoon.
  10. Fill the empty spaces with heaping prepared chicken.
  11. Grease the pan with the remaining oil and place the zucchini there.
  12. Heat the oven to 200 degrees.
  13. Cover the zucchini with foil and place in the oven for ten minutes.
  14. Then take them out, remove the foil and return them for the same amount of time.

Tip: for tenderness, you can add a little cottage cheese to the filling.

Zucchini stuffed with minced chicken, tomatoes, bell peppers in the oven

This dish can replace an entire meal. They can also be served on a holiday table as a cold or hot appetizer. They are delicious in both versions.


  • 2 medium zucchini
  • Vegetable oil
  • Salt and pepper to taste
  • 200 grams minced chicken
  • Medium tomato
  • One carrot
  • 100 grams of cheese
  • Bulb
  • One bell pepper


1. Wash the zucchini, cut crosswise into circles, 3-4 centimeters thick.

2.Scrape out the core with the seeds with a spoon. It is important to use young and small vegetables for this recipe. So that you don’t have to peel off the skin and you don’t feel the seeds. There is no need to throw away the pulp that we cleaned out. Chop it finely. If hard seeds are present, they need to be selected from there.

3. Wash the sweet pepper and remove the seeds. Cut and cut out all the soft white veins. Cut it into small cubes. Wash the tomato too and cut into cubes. Peel the onion. You can cut it however you like. For example, straws. Peel the carrots and grate them.

4. Heat a little vegetable oil in a frying pan. When it warms up, add the onion here. When it becomes translucent, add carrots here too. Fry until soft.

5. It is better to use homemade minced meat and mince it just before cooking. This way the filling will be juicier than if you make it from defrosted minced meat. Add chopped zucchini pulp, tomato, sweet pepper, cooled roasted vegetables, add salt and pepper to taste. Mix everything thoroughly until smooth.

6. Line a baking sheet with foil. Pour some oil and spread it with a brush. Place the zucchini rings here and fill them tightly with meat and vegetable filling. Carefully pour a little hot water into the bottom. Approximately a third of the height of the products.

7. Cover the top with a sheet of foil and secure it along the sides. Preheat the oven to 180 degrees. When it becomes hot, place the products there for about an hour. But after 50 minutes, 10 minutes before the end, the sheet of top foil must be removed, sprinkle each barrel with grated cheese and put it back into the oven so that the products are browned and the cheese cap melts.

A delicious, satisfying and healthy dinner for the whole family is ready! Bon appetit!

How to cook in a slow cooker

This option takes quite a long time to prepare, but believe me, it’s worth it. Everything will be at the highest level: rich, juicy, satisfying, tasty, aromatic. Happy cooking!

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sour cream45 ml
cereals50 g
dill20 g
zucchini2 pcs.
Bell pepper1 PC.
onion1 head
garlic2 pieces
chopped meat0.3 kg
tomatoes2 pcs.
bouillon0.1 l
vegetable oil20 ml
carrot1 PC.
cheese0.1 kg
Cooking time: 105 minutesCalorie content per 100 grams: 65 Kcal

How to cook:

  1. Wash the zucchini, cut each into 2-3 parts depending on the size (small - into two parts, large - into three).
  2. If you get three parts, then the middle is not useful, only the resulting “cups” are needed.
  3. Using a spoon, remove everything from the inside and sprinkle with salt.
  4. Place the minced meat in a bowl, add spices and oatmeal.
  5. Peel and rinse the onion, chop it finely.
  6. Add half of the total amount to the minced meat.
  7. Grate the zucchini cores.
  8. Add them to the minced meat and mix.
  9. If necessary, adjust the mixture to taste with spices.
  10. Rinse the dill and finely chop it, add to the meat.
  11. Mix everything and fill the zucchini “cups” 3/4 full with the resulting mixture.
  12. Place the remaining onions in a small container.
  13. Peel and grate the carrots, mix with onions.
  14. Turn on the frying mode in the multicooker.
  15. Pour oil into the pan and add root vegetables.
  16. Simmer them, stirring, until soft.
  17. Add spices, broth and stir.
  18. Place stuffed zucchini on top.
  19. Wash the sweet pepper and cut out the core.
  20. Roughly chop the pulp and place it in a food processor.
  21. Rinse the tomatoes, cut into slices and add to the pepper.
  22. Pour in the sour cream and pass the garlic through a press.
  23. Mix everything and pour over the zucchini to the top.
  24. Pour the remaining filling into the bottom of the bowl.
  25. Close the lid and cook the dish for one hour in the stew mode.
  26. Grate the cheese and sprinkle it over the zucchini ten minutes before the end of cooking.

Tip: you can sprinkle the surface of the “cups” with pumpkin seeds. It will be tasty and original.

Chicken with young zucchini in sour cream sauce


  • 700 g zucchini (young);
  • 700 g chicken fillet;
  • 2 tbsp. l. sour cream;
  • 150 g carrots (1 large);
  • 1 onion (large);
  • vegetable oil;
  • salt, chicken seasonings.

How to cook:

  1. Peel the onion, wash it, cut it into cubes.
  2. Fry it in vegetable oil.
  3. Peel the carrots, wash them, cut into thin rings (it is advisable that the carrots themselves are thin; if their diameter is too large, you can cut the circles in half).
  4. Add it to the onion, fry for 3 minutes, stirring.
  5. Wash and cut chicken into small pieces.
  6. Place the chicken with the carrots and continue to fry (about 7 minutes before adding the zucchini).
  7. Wash and cut the zucchini into cubes.
  8. Place them with the chicken and other vegetables, add a little water, reduce the heat. Simmer for 15 minutes.
  9. 5 minutes before readiness, add sour cream, mix everything thoroughly.
  10. Serve a dish of stewed zucchini with vegetables, chicken and sour cream, hot, with fresh herbs. For a piquant taste, you can grate cheese on top.

Useful tips

To make the cheese on the finished dish as appetizing as possible, use mozzarella, Gruyère or cheddar. For originality, you can sprinkle stuffed zucchini with feta or cheese.

You can add nuts, olives, capers, salted mushrooms, pieces of red fish and many other unusual products to the filling. With their help, your dish will become unique!

Stuffed zucchini is a very simple dish that belongs to home cooking. Every housewife and even every beginner can handle it. Whenever you have the opportunity, be sure to take a risk. You will not regret!

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