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Greek Stuffed Zucchini

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“This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.”
1hr 15mins

Ingredients Nutrition


  1. Slightly brown the meat, drain if needed.
  2. Add the seasonings.
  3. Cook onions and the garlic in the olive oil.
  4. Add wine and tomato then cook your mixture 30 minute.
  5. Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
  6. Set aside while preparing the zucchini.
  7. Trim both ends of the zucchini and slice in halves lengthwise.
  8. Parboil them for 3 minutes in salted water.
  9. Carefully, remove onto paper towels and drain.
  10. Place into an oiled, flat roasting pan.
  11. Scoop out the centers discarding the pulp.
  12. Spoon the meat filling into the shells.
  13. Top each with bread crumbs, moistened with oil or butter.
  14. Sprinkle with the grated cheese over all.
  15. Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

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