Traditional stuffed zucchini can be a little fussy: hollowing out each half, precooking the filling, trying not to overbake the shells. This casserole style version skips the precision work while keeping the same cozy flavors. Everything bakes together in one dish, so the zucchini becomes tender and spoonable while the filling stays moist and flavorful. It’s a practical way to enjoy a classic comfort food with textures that are easier to chew and swallow, without losing that satisfying mix of tomato, beef, and Parmesan.

Why “Easy to Chew” Matters

For people with sensitive teeth, jaw pain, or mild swallowing difficulties, texture can make or break a meal. This recipe lands in that middle ground: hearty enough to feel like a full dinner, but soft enough that you don’t need to fight with it. The zucchini softens into the sauce, the rice stays plump and tender, and everything binds together with just enough melted cheese to hold its shape. It’s proof that texture modifications don’t have to mean bland or boring.

Make It Your Own

This casserole is endlessly adaptable. You can swap ground beef for ground turkey or plant-based crumble, use Italian herbs for a classic flavor or smoked paprika for depth, or stir in extra vegetables like spinach or mushrooms for more color and nutrition. If you prefer a creamier texture, a spoonful of ricotta or a splash of broth stirred in before baking can help soften the mixture even more. It reheats beautifully, making it a great make-ahead meal for busy weeks or for anyone who benefits from softer, nutrient-dense leftovers.

IDDSI Level 7 Easy to Chew Stuffed Zucchini Casserole Recipe

This Stuffed Zucchini Casserole is a cozy, savory dish that’s gentle in texture but rich in flavor. Tender zucchini, finely minced beef, and a touch of tomato and Parmesan come together into a smooth, cohesive bake that’s satisfying without being heavy. It’s ideal for anyone who needs an easy to chew or minced and moist meal, but it still tastes like true comfort food.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

2 medium zucchini peeled
½ lb ground beef
1 tbsp olive oil
2 tbsp onion finely diced or grated
1 clove garlic minced or mashed
¾ cup tomatoes peeled, deseeded, and cooked or use canned crushed tomatoes
2-3 tbsp parmesan cheese grated or melted in
broth or tomato juice as needed to moisten
½ cup Minute Rice or 3/4 cup of rice if par cooking your own rice
salt, pepper, paprika, chopped parsley to taste

Equipment

Medium saucepan
Skillet or sauté pan
Wooden spoon or spatula
Blender or immersion blender for smoother textures
Mixing bowl
Small casserole dish or oven-safe pan

Method

Peel zucchini and cut into chunks. Simmer or steam until very soft (about 8–10 minutes). Drain well. If par cooking your own rice, cook until about 3/4 of the way cooked
Heat olive oil in a skillet over medium heat. Add onion and garlic, cook 2–3 minutes until fragrant and soft. Add ground beef, breaking it up with a spoon. Cover and cook until browned but still moist. Drain fat as desired and carefully stir in the cooked or canned blended tomatoes. Simmer gently for 5 minutes to combine flavors.
In a large bowl, mash or finely chop zucchini, then stir into the beef-tomato mixture. Add parmesan cheese and mix until melted through. If mixture seems dry, add a splash of broth or tomato juice.
For a soft casserole: transfer mixture to a casserole dish, top with extra parmesan, and bake at 350°F (175°C) for 10–15 minutes. Add salt, pepper to taste and serve

Notes

IDDSI Texture Modifications:

Puree 4 (PU4): Blend the cooked zucchini with broth and blend the additional ingredients, then layer the two purees in presentation.
Minced & Moist 5 (MM5): Cut zucchini into 4mm size pieces prior to adding to the casserole.
Soft & Bite-sized 6 (SB6): Cut zucchini to 15mm size pieces prior to adding to casserole.

Macro Adjustments:

Protein: Add pureed lentils, swap a small portion parmesan for mozzarella (can start to get rather chewy and stringy, a difficult chewing situation for any eater.)
Fats: To reduce, use lean meat minces, or use only 1 tbsp parmesan. Opt for 80/20 beef, add more parmesan, or stir in 1 tbsp cream or butter well at end
Carbs: Skip rice, use only zucchini, beef, and cheese with sauce.

Dietary Swaps:

Gluten-free: This recipe doesn’t need to be adjusted, it is naturally gluten free.
Dairy-free/Vegan: Use your favorite vegan crumble or tofu for your protein, and a vegan hard cheese or a creamy alternative.

Low-Spoons Shortcuts:

Use minute rice to reduce active cooking time and dishes

Binding option: Add soaked breadcrumbs, mashed rice, or puréed lentils before baking for a firmer casserole texture.

Nutrition boost: Stir in a spoonful of olive oil or a fortified broth before serving for extra calories and flavor.

Make-ahead: This dish can be portioned and frozen; reheat gently with added broth to maintain moisture.

A Balanced Meal in One Dish

Beyond convenience, this recipe offers balance: protein from the beef, fiber and minerals from the zucchini, and carbohydrates from the rice or binding grains. It’s the kind of meal that works for family dinners and texture modified diets alike: nourishing, flavorful, and easy to portion or freeze. Whether you serve it with a side of soft garlic bread or just a drizzle of olive oil and parsley, this easy to chew zucchini casserole delivers warmth and comfort in every bite.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

Try these next:

Need a dessert to follow this recipe? The Easy to Chew Orange Chocolate Nougat and the Malted Milk Cookie Bars are some of my favorite recipes right now. Or head over to the Easy to Chew recipe hub for the full list.

Easy to Chew Stuffed Zucchini Casserole