Stuffed zucchini

stuffed zucchiniThis is a fairly easy and fast dish, that should please just about anyone.   It is vegetarian, but many who prefer meat may not even notice the difference.   We made this last weekend as a side dish, but it can very easily work as an entrée as well.  While some of the basics were found online on various sites, there were some creative touches added which worked pretty well.   The entire thing can be made in about half an hour.


  • 2 medium to large zucchinis
  • 3-4 cloves of garlic, minced
  • 1 medium-sized tomato, seeded and diced
  • 3/4 cup of finely chopped mushrooms (we used baby bella as usual)
  • 1 medium-sized pepper, any color (we used orange), seed and finely chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Dash of red pepper flakes
  • 2 tablespoons olive oil
  • 3/4 cup of grated Parmesan cheese
  • a few fresh basil leaves, chopped (for garnish)

Preheat the oven to 400°. Use a spoon to scoop out the zucchinis, until you have about a 1/4 inch shell, and set these aside on a flat lightly greased baking sheet.   Dice the insides, and put them into a large mixing boil.   add in the garlic, the tomato, the mushrooms, the pepper, the basil, oregano, and pepper flakes.   Add the olive oil and 1/2 cup of the grated Parmesan.   Mix thoroughly and then using a spoon, completely fill the zucchini shells.  It’s okay if they pile high over the top.   Cover with aluminum foil and bake for about 20-25 minutes.   Remove the aluminum foil, sprinkle with the remaining Parmesan, and then bake for another 5 minutes until the cheese has melted a little.   Remove, and serve with a garnish of fresh basil.


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