Stuffed Zucchini is one of those dishes that’s as pleasing to the eyes as it is to the palate. Imagine fresh, tender zucchini boats, overflowing with a hearty, flavorful filling and crowned with gooey, golden cheese—every bite is pure comfort. Whether you serve it as a light main course or a vibrant side, this recipe delivers on taste, color, and satisfaction. If you’re looking for a simple meal that’s packed with wholesome goodness and a little culinary flair, Stuffed Zucchini will quickly earn a spot in your regular rotation.
Ingredients You’ll Need
Stuffed Zucchini is gloriously straightforward, relying on everyday ingredients that each play an important role. From the mild base of zucchini to the savory punch of garlic, these ingredients come together to create something truly special—so don’t skip out on any of them!
- Zucchini: Go for medium-sized, firm zucchini; they’re easiest to hollow out and hold the filling perfectly.
- Olive oil: Just a drizzle helps roast the zucchini and keeps the filling moist and flavorful.
- Ground meat (beef, turkey, or chicken): The protein base adds substance—turkey keeps it light, while beef offers extra richness.
- Onion: Sautéed onion brings natural sweetness and depth to the filling.
- Garlic: A couple of minced cloves wake up the savory notes of the dish.
- Tomato sauce: Provides a juicy, tangy binder that makes every mouthful rewarding.
- Cooked rice (or quinoa): The grain adds bulk and absorbs all those incredible flavors.
- Italian seasoning: Just a sprinkle lifts the aromatic profile and makes everything taste instantly homier.
- Salt and pepper: Simple but vital for rounding out all the flavors.
- Shredded cheese (mozzarella, cheddar, or Parmesan): The final melty layer brings comfort and a touch of decadence to each zucchini boat.
- Fresh parsley or basil: Optional, but a sprinkle of fresh herbs gives that irresistible pop of color and freshness.
How to Make Stuffed Zucchini
Step 1: Prepare the Zucchini
Start by washing your zucchini and slicing them lengthwise. Use a teaspoon to carefully scoop out the seeds and flesh, creating a little “boat” for the filling. Don’t toss the scooped-out flesh—chop it up for the filling later. Brush each zucchini half with a bit of olive oil, sprinkle with salt and pepper, and line them up snugly in your baking dish.
Step 2: Make the Filling
In a skillet over medium heat, add a touch more olive oil, then toss in your chopped onion and sauté until it becomes soft and fragrant. Add the minced garlic and cook for just a minute more—don’t let it burn! Stir in your choice of ground meat and cook until it’s browned. Now, fold in the reserved zucchini flesh, tomato sauce, cooked rice or quinoa, Italian seasoning, and a bit of salt and pepper. Let everything mingle on gentle heat until it smells absolutely irresistible.
Step 3: Stuff the Zucchini
Spoon generous heaps of your steamy filling into each zucchini boat, nestling it in so it’s loaded but not overflowing. Sprinkle the tops with a hearty handful of shredded cheese, and don’t shy away—this is what will give you that classic bubbly, bronzed finish.
Step 4: Bake
Slide your baking dish into a preheated oven at 375°F (190°C). Bake for about 25 to 30 minutes, or until the zucchini are tender and the cheese is gloriously melted and golden. If you like an extra-crisp top, pop it under the broiler for a couple of minutes right at the end—but keep a close eye on it!
Step 5: Garnish and Serve
Allow the Stuffed Zucchini to cool just enough to handle. Sprinkle with chopped parsley or basil for a flash of green freshness right before serving. Their beauty is in those little details!
How to Serve Stuffed Zucchini
Garnishes
An extra sprinkle of vibrant fresh herbs—like basil or parsley—does wonders for both flavor and looks. For a zesty touch, try a squeeze of fresh lemon juice right before serving. If you love spice, a pinch of red pepper flakes brings a gentle heat that pairs beautifully with the gooey cheese and savory filling.
Side Dishes
Stuffed Zucchini is perfectly filling on its own, but it shines alongside a simple green salad tossed with lemon vinaigrette, some warm crusty bread, or a side of roasted potatoes if you want something heartier. Even a bowl of chilled gazpacho or creamy tomato soup makes a delightful pairing, particularly on cozy evenings.
Creative Ways to Present
For a playful twist, try slicing the Stuffed Zucchini crosswise into “boats” or even bite-sized rounds for a cheerful party platter. Arrange the boats diagonally on a large serving dish and drizzle with extra tomato sauce or a swirl of basil pesto for a restaurant-worthy touch. Kids may enjoy mini versions made with baby zucchini for adorable little servings that delight both eyes and taste buds!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Stuffed Zucchini, you’re in for a treat—these keep well in the fridge for up to three days. Arrange leftovers in an airtight container, separating layers with parchment if you have a lot, to keep the cheese from sticking.
Freezing
You can freeze fully cooked Stuffed Zucchini for quick, future meals. Let them cool completely, then wrap each boat tightly in foil or wrap and stash them in a freezer-safe bag. They’ll hold up beautifully for up to two months—perfect for batch cooking or meal prep!
Reheating
To reheat, thaw overnight in the fridge if frozen, then place in a covered baking dish at 350°F (175°C) until warmed through and bubbly—about 15 to 20 minutes. For a faster fix, you can microwave individual portions, but you might lose a bit of that lovely oven-crisped cheese.
FAQs
Can I make Stuffed Zucchini vegetarian?
Absolutely! Simply swap the ground meat for cooked lentils, black beans, or a plant-based protein. The filling stays hearty and every bit as delicious, making it a crowd-pleaser for vegetarians and omnivores alike.
Do I need to peel the zucchini before stuffing?
No need to peel! The skin helps the zucchini hold its shape during baking and is completely edible. Just give them a gentle wash before prepping and enjoy the extra color and nutrition.
What other cheeses work well for Stuffed Zucchini?
Mozzarella, cheddar, and Parmesan are classic, but feel free to get creative. Try provolone, fontina, or even a little crumbled feta for a tangy twist—the cheese you choose can transform the whole vibe of your Stuffed Zucchini.
Can I make Stuffed Zucchini in advance?
Certainly! You can assemble the filled zucchini ahead of time and refrigerate them, covered, for up to a day before baking. Just add a few extra minutes to the bake time, since they’ll be starting out cold.
How do I avoid watery or soggy Stuffed Zucchini?
To keep your boats firm, make sure to scoop out enough of the inner flesh without weakening the sides, and consider lightly salting and draining the zucchini halves before stuffing. Using less sauce in the filling can also help prevent things from getting soggy.
Final Thoughts
There’s something so deeply satisfying about sharing a tray of Stuffed Zucchini around the dinner table. They’re wholesome, customizable, and bursting with color and flavor—the kind of dish that never fails to impress. I hope you enjoy making (and eating!) them as much as I do. Give it a try and don’t be surprised if it becomes a new favorite in your kitchen too!
Print
Stuffed Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Stuffed Zucchini features tender zucchini boats filled with a savory, flavorful mixture of ground meat, vegetables, herbs, and cheese. This wholesome main-course is easy to make, visually impressive, and a fantastic way to enjoy a lighter, nutritious meal that’s still hearty and satisfying.
Ingredients
Zucchini
- 4 medium zucchini
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef or ground turkey
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup finely chopped bell pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Topping
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Zucchini: Preheat your oven to 400°F (200°C). Wash the zucchini and slice them in half lengthwise. Use a spoon to carefully scoop out the center of each zucchini half, leaving about 1/4-inch border to form ‘boats.’ Reserve the scooped-out flesh and chop it finely.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 3 minutes. Stir in garlic and cook for 1 more minute. Add ground beef or turkey, breaking it up and cooking until browned. Drain any excess fat. Stir in the chopped zucchini, diced tomatoes, oregano, basil, salt, and pepper. Simmer the mixture for 3-4 minutes until heated through and any liquid has mostly evaporated.
- Fill the Zucchini: Place zucchini boats in a baking dish. Spoon the meat and vegetable mixture evenly into each zucchini half.
- Add Toppings: Sprinkle shredded mozzarella and Parmesan cheese evenly over the stuffed zucchini boats.
- Bake: Bake in the preheated oven for 20-25 minutes, or until zucchini is tender and the cheese is golden and bubbly.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Notes
- For a vegetarian version, swap the ground meat for cooked lentils or a plant-based meat substitute.
- Try adding chopped spinach, mushrooms, or cooked rice to the filling for extra texture and flavor.
- Leftover stuffed zucchini can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- This recipe is gluten-free, but always check labels on your cheese and seasonings to be sure.
Your email address will not be published. Required fields are marked *