Hearty & Flavorful Risotto Stuffed Zucchini with Homemade Bolognese Sauce: A Perfect Italian Comfort Meal

Every seasoned gardener eventually faces the delightful dilemma of an abundant zucchini harvest. My own journey into serious gardening years ago led to a veritable mountain of green gourds, leaving me wondering how to best utilize nature’s generosity. It was during this glorious season that my dear high school friend and neighbor, Claretta, came to my rescue with an absolutely superb recipe for stuffed zucchini. Her creation instantly became a household favorite, and now, with fresh zucchini gracing our gardens once more, this cherished recipe immediately springs to mind. Prepare yourselves for a truly delightful culinary experience: our enhanced Risotto Stuffed Zucchini with Bolognese Sauce! This dish is not just a meal; it’s a celebration of seasonal produce and enduring friendship.

While Claretta’s original recipe was fantastic, I’ve lovingly made a few personal touches to truly make it my own and perfectly suit my family’s palate. Instead of just a touch of tomato paste, I integrated my beloved homemade Bolognese sauce into the rich stuffing mixture, elevating the flavors to new heights. For those seeking a healthier, carb-conscious option, I wholeheartedly recommend substituting traditional white rice with wholesome brown rice. This simple swap adds a nutty texture and increased nutritional value without compromising on taste, making it a truly healthy zucchini recipe.

This recipe has garnered rave reviews from even the pickiest eaters in my household. My husband, affectionately known as ‘Mr. Meat and Potatoes,’ devoured this homemade Italian meal for days on end, consistently praising its incredible taste and comforting essence. I often prepare larger batches of recipes, even for just the two of us now, because it simply means more delicious leftovers and effortless meals for days to come. And like many truly great Italian dishes, Claretta’s stuffed zucchini only improves with time. Stored properly in the refrigerator, the flavors deepen and meld beautifully over a good four days. Oh, the flavors, they don’t just combine; they truly marry like perfect soul-mate partners, creating an exquisite symphony for your taste buds!

Before sharing this culinary gem with you all, I reached out to Claretta, eager to give proper credit where it’s due and to share a glimpse into her passion for cooking. Being the incredibly generous and kind soul she is, Claretta was absolutely delighted to oblige! It came as no surprise to learn that her exceptional cooking skills were honed from a young age, nurtured by her parents, who were both phenomenal cooks in their own right. Her home was always filled with the aroma of delicious meals and the joyful bustle of family collaboration in the kitchen. She and her husband, Larry (another dear high school friend of mine), have always cherished cooking family meals together, with their entire family gathering, often crowding into the kitchen, to prepare their magnificent feasts. Beyond her family traditions, Claretta is also an avid cookbook collector, constantly exploring and trying new recipes to enrich her culinary repertoire.

Claretta shared her thoughts on this particular recipe, saying, “I have a huge file of our favorite repeat recipes . . . this zucchini recipe is one of them. It is a wonderful, healthy alternative to pizza, offering a satisfying meal that feels indulgent yet is packed with garden zucchini. I’ve made this recipe for so long that I genuinely can’t remember where it originally came from; it feels like it has always been a part of our family tradition. As with all recipes, I’ve tweaked this one over the years, varying the ingredients to make it uniquely my own. Roz did the same, and I can’t wait to try her delicious variations, especially her addition of the Bolognese sauce – it sounds absolutely divine!” Her words perfectly capture the spirit of home cooking and recipe evolution, making this Italian stuffed zucchini a true testament to shared culinary creativity.

The beauty of this Risotto Stuffed Zucchini recipe lies in its incredible versatility. You have the freedom to either prepare your own cherished homemade meat sauce, like my rich Bolognese, or, if you prefer a delightful vegetarian option, simply substitute it with a flavorful Marinara sauce. In that case, you would naturally omit the ground beef from the stuffing mixture entirely. The dish remains incredibly satisfying and packed with taste, providing a wonderful savory zucchini dish for everyone, regardless of your dietary preference.

Whichever path you choose – with hearty Bolognese or a vibrant Marinara – you are absolutely going to adore this Risotto Stuffed Zucchini with Bolognese Sauce. TRUST ME! The blend of tender zucchini, creamy Arborio rice (or your preferred rice), and savory sauce creates an unforgettable culinary experience, making it a perfect comfort food for any season.

Print

Risotto Stuffed Zucchini with Bolognese Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews

• 
  Author: Roz
• 
  
  Prep Time: 30 minutes
• 
  
  Additional Time: 0 minutes
• 
  
  Cook Time: 1 hour 30 minutes
• 
  
  Total Time: 2 hours

Print Recipe

Pin Recipe

---

Ingredients

Units


Scale

• 2 – 3 medium to large zucchini, cut in half lengthwise
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 lb. lean ground beef
• 2 large garlic cloves, minced
• 1 cup cooked rice (either regular rice, Italian Arborio rice, OR orzo pasta)
• 1 package shredded 5-Cheese Italian blend cheese
• 1/2 package of either shredded mozzarella, or Italian-blend shredded cheese
• Bolognese sauce (see recipe on my blog), approximately 10 cups, add to your preference level
• Mrs. Dash seasoning
• Nature’s Seasons seasoning
• Accent seasoning
• Italian blend dried herbs

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Carefully scoop out the inner pulp from each zucchini half, being sure to remove and discard any large or tough seeds. Reserve the remaining tender pulp for the stuffing mixture.
2. Finely chop the reserved zucchini pulp, ensuring it is ready to be incorporated into the delicious stuffing.
3. Take one additional zucchini (excluding seeds, if any are large) and chop it, including its vibrant green skin, for extra color, texture, and nutritional value in your filling.
4. Bring a pot of water to a rolling boil. Cook your chosen rice – whether it’s regular rice, creamy Italian Arborio rice for a traditional risotto feel, or delicate orzo pasta – according to the specific package directions until perfectly al dente.
5. Once cooked, thoroughly drain the rice or pasta and set it aside to cool slightly while you prepare the other components of the filling.
6. In a large skillet, heat the olive oil over medium heat until it shimmers gently.
7. Add the chopped onions to the heated olive oil and sauté them, stirring occasionally, until they become translucent and beautifully golden brown, releasing their sweet aroma.
8. Introduce the minced garlic to the skillet with the onions and continue to sauté for approximately one to two minutes, being very careful not to burn the garlic, which can quickly turn bitter.
9. Stir in the chopped zucchini pulp (from the scooped halves) and the additional chopped zucchini, sautéing for about 5 minutes until it begins to soften.
10. Remove the skillet from the stove burner and set the sautéed vegetable mixture aside temporarily.
11. Meanwhile, in a separate large skillet, brown the lean ground beef over medium-high heat. Season it generously with your preferred seasonings, such as Mrs. Dash, Nature’s Seasons, Accent, and Italian dried herbs, until it’s deeply browned and completely cooked through, breaking it up into small crumbles.
12. Once the beef is cooked, drain any excess fat. Add your rich Bolognese sauce to the seasoned ground beef and simmer until the sauce is hot and thoroughly combined with the meat.
13. Carefully add the sautéed onions, garlic, and zucchini mixture from the first skillet into the beef and Bolognese sauce, stirring well to integrate all the flavors.
14. Fold in the cooked and drained rice, Arborio risotto, or orzo pasta into the beef and vegetable mixture, ensuring it is evenly distributed throughout the hearty stuffing.
15. Stir in one entire package of your favorite Italian blend cheeses, allowing it to melt slightly and bind the stuffing ingredients together, adding a delicious creaminess.
16. Ensure the entire mixture is heated through and well combined before proceeding to the next step.
17. Prepare a large baking dish by spreading a layer of the flavorful beef-sauce-rice-cheese mixture on the bottom. This base will prevent the zucchini from sticking and add an extra layer of taste.
18. Carefully place the hollowed zucchini halves on top of this base layer in the baking dish.
19. Generously fill each zucchini half with the remaining beef-sauce-rice-cheese stuffing mixture, mounding it slightly for an appealing presentation.
20. Cover the baking dish tightly with aluminum foil and place it in a preheated 350-degree Fahrenheit (175°C) oven. Bake for approximately 1 hour and 30 minutes, allowing the zucchini to become tender and the flavors to deeply meld.
21. During the last 15 minutes of baking, remove the aluminum foil. Sprinkle the remaining half package of shredded cheese over the top of the stuffed zucchini. Return to the oven, uncovered, and continue to bake until the cheese is beautifully melted, bubbly, and golden brown. Keep a close eye on it to prevent it from burning, ensuring a perfect, cheesy crust.

---

Notes

• For vegetarians, simply substitute a delicious Marinara sauce in place of the Bolognese sauce and, of course, do not include the ground beef in the stuffing mixture. This ensures a rich and flavorful plant-based alternative that is just as satisfying.
• This incredible Risotto Stuffed Zucchini with Bolognese Sauce recipe has been lovingly adapted from my dear friend Claretta Gurganus Voelker, originating back in 1995 in Ames, Iowa, and has since evolved through shared culinary creativity and family traditions.

 

 

 

A heartfelt ‘Grazie mille’ to my wonderful friend, Claretta, for her inspiration and for sharing the foundation of this outstanding, fresh-from-the-garden zucchini recipe! Her generosity continues to bring joy to countless tables.

Enjoy this Risotto Stuffed Zucchini with Bolognese Sauce!