Stuffed Zucchini

I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. It is best to choose the smaller sized round zucchini, no more than four inches across as the larger ones are simply full of seeds. You could certainly use regular medium sized zucchini to stuff instead.

To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats. This dish makes a great summer side dish for grilled or roasted meats.

Four Round Zucchini Perfect For Stuffing!

Use A Small Spoon Or Sharp Knife To Scoop Out The Center Flesh

The Stuffing Mixture

All Baked And Ready For Dinner!

Buon Appetito!
Deborah Mele 

Stuffed Zucchini

Stuffed Zucchini

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Although you can stuff any zucchini, this round variety is perfect for stuffing.


  • 4 Small to Medium Sized Zucchini
  • 1 Small Onion
  • 2 Tablespoons of Olive Oil
  • 1/2 Cup Cherry Tomatoes Chopped
  • 3 Garlic Cloves, Minced
  • 1/2 Cup Cubed Mozzarella Cheese
  • 1/4 Cup Fresh Chopped Parsley
  • Salt & Pepper


  1. Cut off the top of the zucchini and scoop out the center leaving at least a good 1/2 inch border all around.
  2. Chop the zucchini that you just removed finely.
  3. Preheat the oven to 375 degrees F.
  4. In a frying pan, cook the chopped onions, the garlic, and half the zucchini in the olive oil until tender, about 10 minutes.
  5. Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley.
  6. Stuff the zucchini, and place in a baking dish.
  7. Cook for 45 minutes or until fork tender and the filling is golden brown.
  8. Serve either warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1 zucchini
Amount Per Serving: Calories: 123Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 167mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g

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One Comment

  1. Being from the north we always had zucchini in our garden. When I moved down south yellow squash was preferred. I made zucchini with an Italian sweet sausage  stuffing for a southern potluck event. Needless to say, my casserole dish just sat  there and sat there – people were reluctant to try this new dish prepared by a Yankee!

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