Stuffed zucchini is a delicious, healthy dish where zucchini is hollowed out and filled with a savory mixture of meat, grains, or vegetables. Here’s a simple version:
Ingredients (serves 4)
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb (225g) ground beef, turkey, or sausage (optional for vegetarian)
- 1/2 cup cooked rice, quinoa, or couscous
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded cheese (mozzarella, cheddar, or Parmesan)
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Prepare zucchini
- Wash and cut zucchinis in half lengthwise.
- Scoop out the seeds and some flesh to create boats, leaving about 1/4-inch thick walls.
- Lightly brush with olive oil and place in a baking dish.
- Make the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add ground meat (if using) and cook until browned.
- Stir in cooked rice/quinoa, tomatoes, herbs, salt, and pepper. Cook 2–3 minutes until well combined.
- Stuff the zucchini
- Spoon the filling into zucchini boats.
- Sprinkle shredded cheese on top.
- Bake
- Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and golden.
💡 Tips for the best stuffed zucchini
- For a vegetarian version, skip the meat and add mushrooms, beans, or lentils.
- Scoop out the zucchini flesh carefully; you can chop it and add it to the filling to reduce waste.
- Top with fresh parsley or a drizzle of tomato sauce for extra flavor.
I can also give a Mexican-style stuffed zucchini version with beans, corn, and taco seasoning if you want a spicier twist. Do you want that?
