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Beef Stuffed Zucchini

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“From Simple and Delicious - a tasty way to have dinner on the table in under 30 minutes. This is a combination microwave and stove-top recipe.”
4 zucchini shells

Ingredients Nutrition


  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
  2. Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
  3. Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
  4. In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
  5. Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
  6. Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
  7. Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
  8. Serve with warmed up marinara sauce for each serving for dipping.

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