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Mediterranean stuffed zucchini rounds with melted cheese and herbs.

Mediterranean Stuffed Zucchini Rounds

These savory Mediterranean-style zucchini rounds are sliced into thick cylinders and filled with a perfectly seasoned meat and herb mixture. Topped with melty mozzarella and salty Parmesan, they are a healthy, low-carb favorite that works as both an appetizer and a main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek, Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3-4 medium zucchinis sliced into 1-inch rounds
  • 1/2 lb lean ground beef or chicken
  • 1/2 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup tomato sauce
  • 1/2 cup breadcrumbs or almond flour
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp extra virgin olive oil
  • Fresh parsley for garnish

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Slice zucchini into 1-inch rounds. Hollow the centers with a spoon, leaving a thin base.
  2. Sauté: Heat oil in a skillet. Brown meat with onion and garlic.
  3. Mix: Stir in tomato sauce, seasonings, breadcrumbs, and half the cheese. Simmer for 3 minutes.
  4. Stuff: Place rounds on a baking sheet. Fill each with the meat mixture.
  5. Bake: Top with remaining cheese. Bake for 25–30 minutes until golden and bubbling. Garnish with parsley.

Notes

  • Anti-Soggy Tip: Do not skip the "salt and pat dry" step; it ensures the zucchini stays firm rather than watery.
  • Substitution: To make this a vegetarian dish, replace the meat with 1 cup of finely chopped mushrooms or cooked lentils.