Stuffed zucchini is a wholesome dish where hollowed-out zucchini halves are filled with a savory mix of vegetables, herbs, and optionally meat or cheese, then baked until tender and golden. It works great as a main or side dish and is easy to customize. This recipe serves 4.
Ingredients
For the Zucchini Boats:
4 medium zucchini
1 tablespoon olive oil
Salt and black pepper to taste
For the Filling (Vegetarian Version):
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tomato, chopped
½ cup bell pepper, chopped
½ cup cooked rice or quinoa
¼ cup grated cheese (mozzarella, cheddar, or feta)
1 tablespoon chopped parsley or basil
½ teaspoon dried oregano or Italian seasoning
Salt and black pepper to taste
Optional Add-ins:
Cooked ground beef, turkey, or lentils
Breadcrumbs on top for crunch
Extra cheese for topping
Instructions
1. Prepare the Zucchini
Preheat oven to 190°C (375°F).
Slice zucchini in half lengthwise. Use a spoon to scoop out the soft center, leaving a shell about ½ cm thick. Chop the scooped-out flesh and set it aside for the filling.
2. Sauté the Filling
In a pan, heat olive oil. Add onion and cook until soft. Stir in garlic, bell pepper, tomato, and chopped zucchini flesh. Cook for 4–5 minutes until softened.
Add rice or quinoa, herbs, salt, pepper, and mix well. Remove from heat and stir in cheese.
3. Stuff the Zucchini
Place zucchini halves in a baking dish. Drizzle with olive oil and lightly season with salt and pepper.
Spoon the filling into each zucchini boat. Sprinkle extra cheese or breadcrumbs on top if using.
4. Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the zucchini is tender and the top is golden.
5. Serve
Serve warm with a salad, yogurt dip, or crusty bread on the side.
Tips
Use small, firm zucchini for best texture
Add chili flakes if you like heat
Make it ahead and reheat for a quick meal
