Baked Stuffed Zucchini
Tender zucchini halves filled with a flavorful mixture of tomatoes, green onions, breadcrumbs, and Parmesan cheese, baked to perfection. This fiber-rich, protein-packed dish is quick to prepare, oven-friendly, and perfect for a nutritious weeknight dinner or meal prep.
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.
