Recipes + Tips

Fiesta Stuffed Zucchini

In the summer, zucchini is overflowing in our garden. So I’m always looking for delicious ways to use it! Stuffed zucchini is a favorite in our household, and this recipes kicks it up a notch! Just a note that the meat mixture used in this recipe would also be delicious rolled in tortillas, topped with cheese and baked!


1 lb. Ground Beef
4 Medium Zucchini
2-3 tbs. Taco Seasoning
1/2 cup Salsa
4 tbs. Cream Cheese
1 cup Shredded Mexican Blend Cheese


Preheat oven to 375 degrees. Cut zucchini in half lengthwise. Using a knife, score a rectangle shape in the middle of each half and with a spoon, scoop out the middle of the squash, making sure to leave enough to hold up to the stuffing. Set the scooped out flesh aside for later. Place in a baking dish and drizzle with a small amount not olive oil. Place in the oven and bake for about 15 minutes. Remove and let cool.

Meanwhile, brown meat over medium heat in a skillet. Drain off any excess liquid or fat and return to pan. Roughly chop the scooped out zucchini and add to the meat. Add the taco seasoning and salsa and simmer until the zucchini is softened. Remove from heat. Mix in cream cheese and 1/2 cup of shredded cheese until it is all melted through. Spoon mixture into zucchini boats. Sprinkle with remaining shredded cheese. Bake for another 15-20 minutes or until zucchini is softened and cheese is melted and bubbly. Serve with your favorite taco toppings (sour cream, guacamole, tomatoes, etc.)