Discover a wholesome, satisfying dish with this Baked Stuffed Zucchini recipe, blending tender zucchini with a savory mix of tomatoes, green onions, breadcrumbs, and Parmesan.
High in fiber, rich in plant-based protein, and low in saturated fat, it’s a nutritious yet indulgent option.
Quick to prepare and oven-ready, it’s perfect for easy weeknight dinners or meal prep.
Baked Stuffed Zucchini
Equipment
- 1 medium baking dish (approx. 8×8 inches)
- 1 Sharp knife
- 1 Cutting Board
- 1 spoon (for scooping zucchini)
- 1 skillet (medium to large)
- 1 spatula or wooden spoon
- 1 microwave-safe plate or bowl
Ingredients
- 2 medium zucchini
- 1 tablespoon butter
- 1 tablespoon olive oil plus extra for drizzling
- 2 green onions chopped
- 2 Roma tomatoes diced
- Salt to taste
- Black pepper to taste
- ½ cup breadcrumbs
- ½ cup Parmesan cheese plus extra for topping
Instructions
- Preheat the Oven and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C) so it’s ready when the zucchini are prepared. Lightly grease a medium-sized baking dish (approximately 8×8 inches) with a little butter, olive oil, or cooking spray. This prevents sticking and ensures easy serving later. Set the dish aside while you prepare the zucchini.
- Wash and Halve Zucchini: Rinse the zucchini thoroughly under cold running water to remove any dirt or residues. Pat dry with a clean towel. Slice each zucchini in half lengthwise, creating two long, even halves. These will serve as your “boats” for the stuffing.
- Soften Zucchini (Microwave Step): To make scooping easier and avoid cracking, place the zucchini halves on a microwave-safe plate and microwave for 2-3 minutes. This gently softens the flesh while keeping the outer shell intact. Allow them to cool slightly before handling.
- Scoop Out Zucchini Flesh: Using a sharp knife, carefully score about ¼ inch from the edge of the zucchini flesh to create a boundary for the stuffing. With a spoon, gently scoop out the interior flesh, leaving the outer shell intact. Place the removed zucchini flesh in a bowl for later use in the stuffing mixture.
- Prepare Saute Base (Butter and Oil Step): Heat a medium to large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Let the butter melt completely and combine with the oil for a rich cooking base.
- Saute Green Onions (Aromatic Foundation): Add the chopped green onions to the skillet and cook for 2-3 minutes, stirring occasionally. The onions should soften slightly and release their aromatic flavor, creating a flavorful foundation for the stuffing.
- Combine Stuffing Ingredients (Mixing Step): To the skillet, add the reserved zucchini flesh, diced Roma tomatoes, ½ cup breadcrumbs, ½ cup Parmesan cheese, and a pinch of salt and black pepper. Stir gently but thoroughly, ensuring all ingredients are evenly incorporated into a cohesive stuffing mixture. Remove the skillet from heat.
- Fill Zucchini Boats (Stuffing Step): Carefully spoon the prepared mixture into each zucchini half, pressing gently to ensure the filling is evenly distributed and slightly mounded. Place the stuffed zucchini into the prepared baking dish.
- Add Topping and Drizzle (Finishing Touch): Sprinkle a little extra Parmesan cheese over the top of each stuffed zucchini for a golden, cheesy finish. Drizzle lightly with olive oil to enhance browning and flavor during baking.
- Bake the Zucchini (Oven Cooking Step): Place the baking dish in the preheated oven and bake for approximately 20 minutes. The zucchini should be tender when pierced with a knife, and the top should turn lightly golden brown.
- Check Doneness (Final Test): Test the zucchini by inserting a sharp knife into the center. If it slides in easily and the stuffing is heated through, your dish is ready. Remove from the oven and let cool for 2-3 minutes.
- Serve and Enjoy (Serving Step): Transfer the baked stuffed zucchini to serving plates. Pair with a fresh salad, whole grains, or enjoy as a standalone dish. The cheesy, savory filling combined with tender zucchini makes each bite flavorful and satisfying.
- Storage Tip (Optional Step): If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to preserve the texture and flavor.
Notes
- Choose medium-sized zucchini for the best balance between tender flesh and sturdy shells. Overly large zucchini may require longer baking and can become watery.
- Microwaving the zucchini before scooping softens it, making it easier to hollow out while preventing the shells from cracking.
- The stuffing can be adjusted according to taste: add finely chopped mushrooms, bell peppers, or cooked quinoa for extra flavor and nutrition.
- Use freshly grated Parmesan cheese for a richer, nuttier flavor and better browning on top. Pre-grated cheese can work but may not melt as evenly.
- Ensure the filling is well combined but not overly wet; excess moisture can make the zucchini soggy.
Chef’s Secrets: Insider Tips For Flavor
One trick to elevate this dish is to lightly toast the breadcrumbs in the skillet with the sautéed onions before adding the zucchini and tomato.
This adds a subtle crunch and depth of flavor.
Another tip is to season the interior of the zucchini shells with a pinch of salt before stuffing—this draws out any extra moisture and intensifies the overall taste.
For an extra burst of freshness, garnish with chopped fresh herbs like parsley or basil right before serving.
Using a combination of butter and olive oil gives the stuffing a luxurious texture and rich flavor without making it overly heavy.
Serving Suggestions: Perfect Meal Pairings
Baked Stuffed Zucchini is versatile and can serve as a main dish or a hearty side.
Pair it with a crisp green salad or roasted vegetables for a light, balanced meal.
It also complements protein-rich dishes like grilled chicken, fish, or tofu, making it ideal for family dinners.
For meal prep, these zucchini boats can be enjoyed cold or reheated, paired with quinoa, couscous, or brown rice for a satisfying lunch.
A drizzle of balsamic reduction or a sprinkle of toasted nuts can elevate the presentation and flavor.
Storage Tips: Keep Zucchini Fresh Longer
Leftover stuffed zucchini should be stored in an airtight container in the refrigerator for up to 2 days.
Avoid leaving them at room temperature for extended periods, as the cheese and vegetables can lose freshness.
Reheat in a preheated oven at 325°F (160°C) for 8-10 minutes to retain the crisp texture of the top, or use a microwave for a quicker option, though it may soften the topping slightly.
You can also prepare the filling ahead of time, store it separately, and stuff the zucchini right before baking to save prep time
Frequently Asked Questions
1. Can I use other types of squash instead of zucchini?
Yes! Yellow summer squash, pattypan squash, or even small eggplants work well.
Adjust cooking times slightly, as some varieties are denser and may require a few extra minutes in the oven.
2. How do I prevent the zucchini from becoming soggy?
Sautéing the filling ingredients and lightly microwaving the zucchini before scooping helps reduce excess moisture.
Also, avoid overfilling the shells, and drain any watery vegetables like tomatoes if needed.
3. Can this recipe be made vegan?
Absolutely! Substitute butter with plant-based margarine or olive oil and use vegan Parmesan or nutritional yeast.
The texture and flavor remain deliciously satisfying.
4. Can I freeze baked stuffed zucchini?
Freezing is possible, though the texture may soften slightly upon thawing.
Freeze the stuffed zucchini before baking for best results, then bake directly from frozen, adding a few extra minutes to the cooking time.
5. How do I make this recipe spicier or more flavorful?
Add a pinch of red chili flakes, smoked paprika, or a dash of garlic powder to the filling for a spicy kick.
Fresh herbs like thyme, oregano, or rosemary can also enhance the aroma and depth of flavor.
