Greek Stuffed Zucchini Recipe

Name: Greek Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Filling; 2 medium onions, chopped; 1 -2 minced garlic clove; 3/4 lb ground beef, mixed is good too (your preference); 1/4 cup dry wine (red or white); 1 tomatoes, peeled and chopped; 1/4 cup unseasoned breadcrumbs; 1/4 cup olive oil; 1/4 teaspoon dried thyme; 1/4 teaspoon dry oregano; 3/4 teaspoon salt; 2 egg whites; 8 zucchini, approximately 4 inches in length; 2 tablespoons olive oil or 2 tablespoons butter; 1/2 cup breadcrumbs; 1/2 cup grated feta or 1/2 cup parmesan cheese

Servings: persons

Meat Filling
2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

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 350u00b0F for 40 minutes or until crumbs are golden and the zucchini are very tender.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Meat Filling, 2 medium onions, chopped, 1 -2 minced garlic clove, 3/4 lb ground beef, mixed is good too (your preference), and more.

Yes, Greek Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions