Stuffed Zucchini

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  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 12 Servings
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6 Medium zucchinis, about 8-in long

1 Jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce, divided

2 Tablespoons Vegetable oil

3 Cups Ore-Ida® Southern Style Hash Browns, or 1/2 bag *

1 Pound Lean ground beef

1 Cup Chopped onion

1 Cup Chopped sweet red bell pepper

2 Teaspoons Minced garlic

2 Teaspoons Dried Italian-style seasoning

2½ Cups Shredded pepper jack cheese, divided **



* TIP: If desired, substitute Ore-Ida Southern Style Hash Browns with Ore-Ida Country Style Hash Browns.

** TIP: If desired, substitute shredded pepper jack cheese with shredded mozzarella cheese.



  1. 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
  2. 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
  3. 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
  4. 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
  5. 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.
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