Looking for a healthy stuffed zucchini recipe? Looking for a recipe to use up your garden zucchini bounty? I can’t wait for you to try our healthy 3 Ingredient, 30 Minute Globally Inspired Stuffed Zucchini recipe!
I have to be honest, I didn’t always love stuffed zucchini. We ate a lot of it growing up, since my dad always had an amazing garden bursting with summer squash. The recipe usually had rice or bread crumbs as a binder, and, although delicious, I think I got burned out on it.
As a young mom I searched for stuffed zucchini recipes to make for my family almost every summer, usually after a trip to visit my parents…and a garden raid. I found the recipes to be either too heavy on the fillers, or completely boring.
Recently I had some ground beef and zucchini on hand. Usually that means we’re either going to be enjoying Italian meat ragu over zucchini noodles, or my Smoky Root Vegetable Chili Stew. But this particular night I needed dinner to be ready super quick. I also didn’t want to fuss with making zoodles. My mind immediately went to stuffed zucchini, and at first I was apprehensive to give it another go, but this time I had our healthy global gourmet cooking sauces on hand! *The secret is out – I pretty much created this business to satisify my need to have these concentrated flavor bases on hand at all times. 😉
I decided to give stuffed zucchini another try, and I have to tell you that, thanks to this easy recipe, I’m a fan again! I also converted my family into zucchini boat fans. The leftovers are really delicious too. I even boosted the nutrition of my kid’s leftover lunch quesadillas by chopping up the leftover stuffed zucchini made with our Smoky Latin cooking sauce, using it as a tasty, healthy quesadilla filling.
The best things about this recipe are that it is light, Whole30 and Paleo friendly, naturally gluten free, and incredibly flavorful! With just 3 ingredients (thanks to all of the concentrated, plant-based, real food goodness in our healthy cooking sauces), you can whip up these tender, succulent, delicious and healthy Stuffed Zucchini boats with global flavor, from scratch, in less than 30 minutes. If you do enjoy grains, you can definitely fold in some leftover cooked quinoa, rice or lentils to the meat mixture.
Switch up the cooking sauce and make a new version every week of the month! Your stuffed zucchini can be Moroccan, Latin, Creole, or Caribbean inspired when you’re stocked up on Mesa de Vida to help you bring more life to your table!
This is how easy it is to make Stuffed Zucchini with global inspiration, and I hope you try the recipe soon! If you give it a try I’d love to see your comments below, or tag us on social media to be entered to win our monthly giveaway! (Links below.)
Stuffed Zucchini- 3 Ingredient, 30 Minute, Globally Inspired Simple Recipe
1 lb ground meat (ground beef, turkey, chicken, pork) *You can also use tofu crumbles or crumbled hemp tempeh if you’d like to keep this recipe vegetarian/vegan
1 cup Mesa de Vida healthy global gourmet cooking sauce of your choice
4-6 zucchini, cut in half lengthwise. Scoop out the inside of the zucchini, chop into a rough 1/2″ dice and set aside. *I use a melon baller or grapefruit spoon to make this easy!
Optional: Salt to taste *Our healthy cooking sauces are low in sodium so YOU get to control the salt according to your own tastes/nutritional needs.
- Preheat the oven to 400 degrees. Place the empty zucchini boats into a baking dish, and pop into the oven to get a head start while you prepare the filling.
- Preheat a skillet over medium high heat. Add the chopped reserved zucchini, meat, cooking sauce and salt to the pan. Cook, stirring often, until the meat is fully cooked, and most of the excess moisture has cooked off, about 8-10 minutes. You want a nice, juicy meat mixture. Turn off the heat to the pan and set aside.
- Remove the zucchini from the oven and spoon the filling evenly among the zucchini boats. *You can add some cheese at this point if you enjoy that! Cover with foil or parchment paper and pop back into the oven for 15-20 minutes, depending on the size of your zucchini.