Deliciously Stuffed Zucchinis

why make this recipe

Stuffed zucchini is a simple and delicious dish that combines healthy vegetables with a flavorful filling. It’s perfect for a light lunch or dinner, and you can easily customize it to suit your tastes. Plus, it’s a great way to use fresh zucchini from your garden or the local market!

how to make Stuffed Zucchini

Ingredients

• 5 zucchini (medium-sized)
• 1 tablespoon olive oil
• 3 spring onions (finely chopped)
• 3 cloves garlic (pressed or grated)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 1 cup ricotta cheese
• ¾ cup parmesan cheese (grated)
• ½ packed cup sun-dried tomatoes (chopped)
• ½ cup breadcrumbs
• 1 teaspoon grated lemon zest

Directions

1. Prep the Zucchini – Preheat the oven to 400°F (200°C). Wash and dry the 5 zucchini, then slice them in half lengthwise. Scoop out the flesh with a spoon or melon baller and finely chop it. Set this chopped zucchini flesh aside.

2. Cook the Filling – In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the 3 chopped spring onions and 3 grated garlic cloves, then sauté for 2–3 minutes. Stir in the chopped zucchini flesh, 1 teaspoon dried oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper. Cook for about 5 minutes until the moisture evaporates.

3. Mix the filling – Transfer the mixture to a bowl. Add 1 cup ricotta cheese, ¾ cup grated parmesan cheese, ½ cup chopped sun-dried tomatoes, ½ cup breadcrumbs, and 1 teaspoon grated lemon zest. Mix everything until well combined.

4. Assemble and Bake – Fill the zucchini halves with the prepared stuffing and place them on a parchment-lined baking sheet. You can top them with extra parmesan or mozzarella if you want. Bake in the preheated oven for 20 minutes. Alternatively, you can air-fry them at 350°F (180°C) for 12–15 minutes until they are golden on top and tender-crisp.

how to serve Stuffed Zucchini

Serve the stuffed zucchini warm. It pairs well with a fresh side salad or garlic bread. You can also add a squeeze of lemon juice and some fresh basil on top for extra flavor.

how to store Stuffed Zucchini

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (180°C) until warmed through.

tips to make Stuffed Zucchini

• Choose firm zucchinis that are similar in size for even cooking.
• Don’t throw away the scooped-out zucchini flesh! It adds great flavor to the filling.
• Feel free to add other vegetables or proteins like ground meat or bell peppers to the filling for variety.

variation

If you want a vegetarian option, you can replace the ricotta with a vegan cheese alternative. You can also use quinoa or brown rice instead of breadcrumbs for a different texture.

FAQs

1. Can I make stuffed zucchini ahead of time?
   Yes, you can prepare the filling and stuff the zucchini a day in advance. Just bake them fresh when you’re ready to serve.

2. What else can I add to the filling?
   You can add chopped spinach, black olives, or bell peppers for extra taste and nutrition.

3. Can stuffed zucchini be frozen?
   Yes, you can freeze the stuffed zucchini before baking. Thaw them in the fridge before baking them as per the instructions.

Stuffed Zucchini

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and delicious dish combining healthy zucchini with a flavorful filling, perfect for a light lunch or dinner.

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Ingredients

Scale 1x2x3x

• 5 medium-sized zucchini
• 1 tablespoon olive oil
• 3 spring onions, finely chopped
• 3 cloves garlic, pressed or grated
• 1 teaspoon dried oregano
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 1 cup ricotta cheese
• ¾ cup grated parmesan cheese
• ½ packed cup sun-dried tomatoes, chopped
• ½ cup breadcrumbs
• 1 teaspoon grated lemon zest

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Instructions

1. Preheat the oven to 400°F (200°C). Wash and dry the zucchini, then slice them in half lengthwise and scoop out the flesh. Finely chop the zucchini flesh and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté chopped spring onions and grated garlic for 2–3 minutes.
3. Add the chopped zucchini flesh, oregano, salt, and black pepper. Cook for about 5 minutes until moisture evaporates.
4. Transfer the mixture to a bowl and add ricotta cheese, grated parmesan, chopped sun-dried tomatoes, breadcrumbs, and lemon zest. Mix until well combined.
5. Fill zucchini halves with the stuffing and place on a parchment-lined baking sheet. Bake for 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden and tender-crisp.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (180°C) until warmed through.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: stuffed zucchini, healthy recipe, vegetarian dish, summer vegetables, light dinner