Recipe for Beef~Cheesy Zucchini Bake

Beef and Cheesy Stuffed Zucchini

I was in the mood to have something cheesy and savory and just plain awesome and I wanted to fix something outside the old stand~by’s…mission accomplished 🙂 Now I used zucchini as my vessel of choice here but bell peppers, tomatoes or even eggplant would work as well…actually you could save yourself the trouble and not use anything but a fork ????

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Beef and Cheesy Stuffed Zucchini
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  • ***this recipe is doubled as I make once and freeze 1/2 the meat mixture for a quick second dinner later***
  • 2 lbs grass fed ground chuck
  • 1/3 lb pasture raised ground pork
  • 2-1/4 cups organic white onion~diced
  • 1 large organic green bell pepper~diced
  • 3 organic garlic cloves~minced
  • 1 Tbs fresh chopped organic herbs (I had thyme, basil and oregano)
  • 2 tsp dry organic ground mustard
  • 1/2 tsp organic cayenne pepper
  • 3 splashes of Worcestershire sauce~organic of course 🙂
  • 2 cups shredded cheese (I use graskaas…OMG the best!!) *shred some extra for topping
  • 1/2 cup organic parmesan cheese
  • 1/3 cup organic cream cheese
  • 2 eggs~organic pasture raised
  • 3 large organic zucchini~cut lengthwise and hollowed out


  1. Preheat your oven to 350 degrees
  2. Now I am not sure why but I usually brown my meat and veggie mixture the day before, that way I am that much farther ahead for a weekday meal. 
  3. In a large pan add about (2) tbs of whatever fat you like (I use duck fat) and over medium high heat add your ground meat and begin to break up and brown. 
  4. While all that is happening chop up your onion, bell pepper and mince the cloves of garlic ~and your herbs as well…get done with it
  5. Drain the fat…I know~ I know but we do not need any additional liquid here…we are fighting the water~logged zucchini here-no time to argue…you will lose~we are talking zucchini people
  6. Mix all the ingredients together at this point and fill up those hollowed out veggie boats.
  7. Place in an oven safe dish and bake (covered) for about 30 minutes.
  8. Remove cover and top off with some extra cheese  and continue for another 15 until the cheese gets nice and golden. 
  9. Remove and let cool 5 minutes then sprinkle on some more parmesan cheese…yum city!!

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