Stuffed Zucchini


Sascha Fock shared this incredible recipe for zucchini boats with ground beef filling, a savory and delicious bbq sensation, with us at Broil King. Try it out today!
Prep time:
20 min
Cook time:
40 min


  • 700 g ground beef
  • 1 big zucchini or 2 smaller ones
  • 2 bell peppers (yellow/red)
  • 3 tomatoes
  • 1 onion
  • 200 g sour cream
  • 200 g sheep’s milk cheese
  • 150 g grated mozzarella
  • 5 teaspoons tomato paste
  • 1/2 bunch parsley
  • Pepper
  • Salt
  • Garlic powder
  • Cayenne pepper


In the kitchen
Cut up the bell peppers and tomatoes into large pieces. Roughly chop the parsley and cut the sheep’s milk cheese into approximately 1cm cubes and set everything aside. Cut up the onion into small pieces and add to the minced meat. Season to taste with garlic powder, salt, and pepper and mix everything with your hands.

Cut the zucchini in half lengthwise and scoop out pulp with a spoon and a sharp knife. Be careful not to cut it through. I left about 1cm from the edge. In the end, it looks like two boats.

Now we are going to the grill.

On the Grill

I heated a cast pan on the side burner of my Broil King grill. As soon as the pan reaches the correct temperature, add a little oil and sear the ground beef. Stir every now and then so that it doesn’t burn.

After about 2-3 minutes add the bell pepper. Stir in everything and continue roasting. 2 minutes later add the tomato paste and mix everything again, then add the tomatoes, stir in everything and reduce the heat of the side burner.

After 2 minutes add the parsley, sheep’s milk cheese, sour cream, and approximately 70ml water and stir everything. Season with salt, pepper, and cayenne pepper and simmer.

Now remove the pan from the side burner. If you don’t have a side burner, then place the cast pan directly on your grill above the heat source or just make the preparations on the kitchen stove. A little tip, I also have an induction plate outside if I need more than one side burner.

Place the two zucchini boats in a roasting pan and season with salt and pepper.

Now the zucchini halves are filled with ground beef. If there is anything left, spread around the zucchini in the pan. Finally, sprinkle with the grated mozzarella. Add a little more water to the pan and stir.

In the meantime, I have adjusted my gas grill to around 350-400°F (180-200°C) indirect heat, so I turned on the left and right burners only. Indirect means that the zucchini are not placed directly above the heat source, but between them.

The bowl with the zucchini is now placed on the indirect area for about 20 minutes until the cheese is slightly brown. Then the zucchini should be soft but still firm to the bite.

As soon as the cheese has melted and has got a nice color, remove the bowl with the zucchini from the grill and serve.

Enjoy your meal!
Sascha –