Stuffed Zucchini




Hello hungry people!

Today I’m sharing a zucchini recipe.

Our girls won’t eat zucchini yet, but my hubby and I love it.

It’s in season late Summer here in Michigan so it’s very inexpensive.  They’re usually BIG too.

Zucchini reminds me of a cross between a cucumber & an eggplant.

I’ve stuffed them before, but these turned out extra tasty.

It was hard for us to stop with just one.  In fact we didn’t.

That piece down there barely lasted the photo shoot.

Stuffed Zucchini Recipe

Stuffed Zucchini


1 big zucchini washed and sliced in 1/2 the long way,

then in 1/2 again the long way (or 2 medium, both cut in 1/2)

3/4 cup Italian style bread crumbs (I use Progresso)

1/4 cup parmesan (I use Pecorino Romano too)

1/4 cup mozzarella

1 small finely chopped onion

8-10 small mushrooms washed and chopped fine

3 cloves fresh garlic chopped fine

1 big tomato washed and unpeeled/chopped in small pieces

1 egg

olive oil

1 tablespoon each parsley, basil (fresh is better)

S & P


Preheat oven to 350 degrees.  Scoop out center of zucchini with a spoon.  Not too much though.  Use the photo as a guide.  Prepare a baking dish that will fit the zucchini boats in it with a little olive oil spread all over.  Also, rub olive oil on zucchini’s inside and out.  Sprinkle a little salt on each one.  Chop the zucchini that you scooped out up into big chunks and set aside.  Chop the tomato up and also set aside.  Chop onion, mushroom, and garlic.  Prepare a medium sauté pan with a tablespoon of olive oil on medium heat.  Add only the onion, mushroom, and garlic.  Sauté 5 minutes and season with a little S & P.  Turn off heat.  Now add the zucchini and tomato.  Pour into medium glass/ceramic bowl.  Add bread crumbs, egg, parmesan cheese, parsley.  Mix well with hands but not too long so it turns too soupy.  Stuff the zucchini with the stuffing.  I used my hands for that too.  Sprinkle them with a little mozzarella and S & P to taste.  Bake 45 minutes. Serve hot as a carb/veggie as one.  Goes great alone or with a nice steak, or chicken.  If you want less calories, use Pam instead of olive oil, and use reduced fat cheese.

Have a wonderful weekend!  I hope you give this a try 🙂

Stuffed Zucchini Recipe

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21 Responses

  1. Dad says:

    Looks real good Julie.

  2. Dad says:

    Zucchini Sales are up in Southeast Michigan.

  3. Oh just looks yummilicious Julie and I also love Sherry and all of her great ideas and recipes so I was happy to see her featured!! Pinning, of course! XO

  4. That zucchini recipe looks great, perfect for supper tonight – thanks Julie!

  5. Julie, this looks delicious! I just recipes that make vegetables more fun and yummy – am so not a fan of plain old veggies. This recipe sounds just perfect! Thanks for sharing and I’m going to try this one for sure. Have a happy first day of Autumn, my friend! 🙂

  6. Oh Yum! I have got to try stuffed zucchini. It looks so delicious!! My mom hates vegetables, so we never ate them growing up. Zucchini is one of my absolute favorites. 🙂

  7. Oh girl, this looks SOOO good! Mmmm. And love Sherry…she’s so fun!

  8. Meegan says:

    SO DELISH!! Thanks for sharing Julie and Sherry!! PINNED.

  9. Leena says:

    This looks and sounds SO GOOD! I’m going to make it with grilled chicken as soon as it stops raining! Thanks Julie! Your recipes are always so yummy! Hugs, Leena

  10. tracy says:

    Making these for birthday party. Already prepped. They look so good.
    Can’t wait to eat them later. Thank you for being you!!
    Hope all is well.

  11. carol bittner says:

    Hey this looks very tasty. I’ll have to see if anyone has zucchini at the farmers market this week end. Anxious to try it. Thanks

  12. ColleenB. says:

    I’m not all that fond of zucchini myself except for making zucchini fries breaded and baked in the oven……..Yum.
    I did make and can 9-1/2 pints of zucchini relish yesterday morning early. Was all done canning by 5:30am and that is including doing the dishes and cleaning up afterwards. I like doing the canning early in the morning hours before it gets too hot. We hit 90 deg. the other day.
    With the canning out of the way me and hubby went out and worked on building my 16×24 ‘she’ shed. :}

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