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Zucchini filled with vegan ground meat

Filled zucchini with rice, tomatoes and vegan ground beef

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course, Main Dish
Servings 6


  • 4 zucchini medium sized
  • 2 tbsp olive oil
  • 300 g vegan ground beef or any substitute you have for ground meat
  • 2 garlic cloves
  • 4 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary
  • chipotle chili powder adjust amount to your liking
  • salt
  • black pepper
  • 500 g crushed tomatoes
  • 50 ml rice or 150 ml cooked rice
  • 200 ml cheese shredded. Best is if you choose a strong flavored cheese!
  • 50 ml parmesan shredded


  • Boil the rice
  • Heat up the oven to 225°C (437°F)
  • Use some of the oil on a big oven form or sheet pan
  • Fry the vegan ground beef until browned in the remaining oil
  • Add finely chopped garlic, tomato paste and the spices. Stir while frying for a few minutes
  • Add crushed tomatoes and the boiled rice and mix together
  • Wash the zucchinis, cut them in half lengthwise and scoop out so that it is around 1 cm left of the zucchini. Keep the zucchini content to be fried with an onion and then use a mixer to blend with mint, black pepper and a few drops of lemon, use as a spread on bread.
  • Place the zucchini halves on the oven form or pan and fill generously with the fake ground beef mixture. Bake in the oven for 20 min
  • Add the shredded cheese and parmesan evenly over then bake for another 10 min