Chili Stuffed Zucchini

Chili Stuffed Zucchini

Once it’s cool enough to cook inside and use the oven I love stuffing summer squash of all types.


  • 1/2 cup (3.3oz, 95gr) brown Basmati rice
  • 1 cup (8oz, 240ml) beef broth
  • 10oz (300gr) sausage, removed from casing
  • 1 medium onion, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 cup (8oz, 250gr) chopped, peeled tomatoes
  • 1 large zucchini (14oz, 420gr) or 2 smaller
  • 1/2 cup (2oz 60gr) shredded cheese


  • Cut zucchini in half the long way. With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ (.6cm) at either end to hold in the filling.
  • Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 30 minutes.
  • Remove and keep covered until ready to fill.
  • Cook rice in beef broth until done, about 16 minutes.
  • Heat olive oil in nonstick skillet over medium-high heat. Add chili powder, paprika, cumin, and sauté briefly.
  • Add onion, pepper and garlic, sauté until tender, about 5 minutes.
  • Add sausage to skillet and cook, breaking it up as it browns.
  • Add tomato sauce, chopped tomatoes and cook, uncovered, 10 minutes.
  • When rice it finished, stir into meat mixture.
  • Spoon filling into the zucchini shells. Any filling that doesn’t fit, just keep warm and serve on the side.
  • Cover zucchini with foil and bake for 10 minutes.


The zucchini bake while you make the filling. It only takes a few minutes to finish together,

Keywords: zucchini, stuffed zucchini

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