The humble zucchini. It’s a summer staple, often relegated to the realm of grilling and slathering with butter or olive oil. But fear not, dear readers! For today we’re going to elevate this versatile vegetable to new heights by stuffing it with an array of flavors and ingredients.
From Mediterranean-inspired delights to cheesy meatball-filled wonders, our collection of 20 stuffed zucchini recipes has something for every taste and occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, we’ve got you covered.
So go ahead, get creative, and let the zucchini magic begin!
Mediterranean Stuffed Zucchini with Feta and Olives
This flavorful recipe combines the sweetness of zucchini with the savory flavors of feta cheese, olives, and fresh herbs. Perfect as a side dish or light lunch.
Ingredients:
– 4 medium zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, olives, parsley, garlic, and olive oil. Season with salt, pepper, and lemon juice (if using).
4. Stuff each zucchini shell with the mixture, dividing it evenly among the four zucchinis.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Cheesy Ground Beef Stuffed Zucchini Boats
Transform zucchinis into delicious boats filled with a savory mix of ground beef, cheese, and herbs. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium zucchinis
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each zucchini boat with the meat mixture, followed by a sprinkle of cheese and breadcrumbs.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Quinoa and Black Bean Stuffed Zucchini
This recipe combines the nutty flavor of quinoa with the creamy texture of black beans, all wrapped up in a refreshing zucchini boat. Perfect for a healthy and satisfying dinner!
Ingredients:
– 2 medium zucchinis
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, salsa, or sour cream for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together quinoa, black beans, cilantro, garlic, and olive oil.
4. Stuff each zucchini with the quinoa mixture, dividing it evenly among the four boats.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Greek-Style Stuffed Zucchini with Lamb and Herbs
A flavorful and refreshing twist on traditional stuffed zucchini, this recipe combines the rich taste of lamb with the bright flavors of Greek herbs.
Ingredients:
– 4 medium zucchinis
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large bowl, combine lamb, onion, garlic, breadcrumbs, olive oil, oregano, paprika, salt, and pepper. Mix well with your hands until just combined.
4. Stuff each zucchini half with the lamb mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper, leaving a little space between each one.
6. Bake for 30-35 minutes or until the lamb is cooked through and the zucchinis are tender.
7. Sprinkle with feta cheese (if using) and serve hot.
Cooking Time: 30-35 minutes
Vegetarian Stuffed Zucchini with Couscous and Chickpeas
This flavorful and nutritious recipe is perfect for a quick weeknight dinner or a healthy lunch. The combination of tender zucchini, fluffy couscous, and creamy chickpeas will satisfy your cravings.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup couscous
– 2 cups water
– 1 can chickpeas (14.5 oz)
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook couscous according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Stuff each zucchini with the cooked couscous mixture, chickpeas, and spices.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with remaining olive oil.
6. Bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Spicy Italian Sausage Stuffed Zucchini
This recipe combines the flavors of spicy Italian sausage with the freshness of zucchini, creating a delicious and healthy main course. The result is a savory dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound Italian sausage (sweet or hot)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. Cook the Italian sausage in a skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through.
4. In a bowl, combine the cooked sausage, chopped onion, minced garlic, breadcrumbs, Parmesan cheese, salt, and pepper.
5. Stuff each zucchini half with the sausage mixture, dividing it evenly among the four zucchinis.
6. Drizzle the tops with olive oil and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Creamy Ricotta and Spinach Stuffed Zucchini
This recipe brings together the flavors of creamy ricotta cheese, fresh spinach, and tender zucchini for a delightful summer side dish or main course. With minimal prep time and simple cooking steps, this stuffed zucchini is perfect for a quick weeknight dinner.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup ricotta cheese
– 1/2 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix ricotta cheese, spinach leaves, Parmesan cheese, and a pinch of salt and pepper.
4. Stuff each zucchini half with the ricotta mixture, mounding slightly.
5. Drizzle olive oil over the stuffed zucchinis and sprinkle with garlic (if using).
6. Bake for 25-30 minutes or until tender and lightly golden.
Cooking Time: 25-30 minutes
Mexican Stuffed Zucchini with Corn and Queso Fresco
This vibrant and flavorful dish combines the sweetness of zucchini with the creaminess of queso fresco, all wrapped up in a warm corn-infused package. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Ingredients:
– 4 medium zucchinis
– 1 cup fresh corn kernels
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together corn kernels, queso fresco, and cilantro.
4. Stuff each zucchini with the corn mixture, dividing it evenly among the four.
5. Drizzle olive oil over the filled zucchinis and season with salt and pepper.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Stuffed Zucchini with Turkey and Brown Rice
A flavorful and nutritious twist on traditional stuffed zucchini, this recipe combines savory turkey and brown rice with the natural sweetness of zucchini.
Ingredients:
– 4 medium zucchinis
– 1 pound ground turkey
– 1/2 cup cooked brown rice
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, then add garlic and cook for an additional minute.
4. Add ground turkey to the skillet, breaking it up with a spoon as it cooks. Season with salt and pepper to taste.
5. Stuff each zucchini shell with the turkey mixture, followed by a spoonful of cooked brown rice.
6. Place stuffed zucchinis on a baking sheet lined with parchment paper and top with shredded cheese (if using).
7. Bake for 25-30 minutes or until zucchinis are tender.
Cooking Time: 25-30 minutes
Parmesan and Breadcrumb Stuffed Zucchini
Elevate your zucchini game with this flavorful and crunchy Parmesan and breadcrumb stuffed recipe! Perfect as a side dish or main course, this delightful twist on traditional stuffed zucchini is sure to please.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Olive oil for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Stuff each zucchini with the breadcrumb mixture, dividing it evenly among the four.
5. Drizzle olive oil over the stuffed zucchinis and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the breadcrumbs are golden brown.
Cooking Time: 25-30 minutes
Thai-Inspired Stuffed Zucchini with Peanut Sauce
Experience the bold flavors of Thailand in this refreshing summer dish! This recipe combines tender zucchini, savory filling, and a creamy peanut sauce for a delightful and healthy meal.
Ingredients:
– 4 medium zucchinis
– 1/2 cup cooked brown rice
– 1/4 cup chopped peanuts
– 1/4 cup grated carrot
– 1/4 cup crumbled firm tofu
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Peanut sauce (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out insides, leaving shells intact.
3. In a bowl, mix together rice, peanuts, carrot, tofu, garlic, soy sauce, and sesame oil.
4. Stuff each zucchini shell with the filling mixture, dividing evenly.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until tender.
7. Serve warm with peanut sauce spooned over the top and garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Stuffed Zucchini with Mushrooms and Gruyère Cheese
This recipe is a perfect summer side dish that combines the flavors of sautéed mushrooms, melted Gruyère cheese, and tender zucchini. It’s an easy and impressive addition to any meal.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Gruyère cheese, grated
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a skillet, sauté the mushrooms, onion, and garlic until the mushrooms release their moisture and start to brown.
4. Stuff each zucchini with the mushroom mixture, dividing it evenly among the four zucchinis.
5. Sprinkle the Gruyère cheese over the filling.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lemon Herb Stuffed Zucchini with Shrimp
Add a burst of citrusy flavor to your dinner routine with this refreshing and flavorful dish. Zucchinis stuffed with a zesty lemon herb mixture, shrimp, and mozzarella cheese make for a light and satisfying meal.
Ingredients:
– 4 medium zucchinis
– 1/2 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– 1/4 cup mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out insides, leaving a shell.
3. In a bowl, mix together parsley, garlic, lemon juice, olive oil, salt, and pepper.
4. Stuff each zucchini with the herb mixture, then top with shrimp and mozzarella cheese.
5. Place on a baking sheet and bake for 20-25 minutes or until shrimp are pink and cooked through.
Cooking Time: 20-25 minutes
Stuffed Zucchini with Lentils and Caramelized Onions
This recipe combines the flavors of tender zucchini, hearty lentils, and sweet caramelized onions for a nutritious and delicious meal. Perfect as a main dish or side, this stuffed zucchini is sure to please.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked lentils
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a large skillet, cook the onions over medium-low heat for 20-25 minutes or until caramelized.
4. In a bowl, mix together cooked lentils, garlic, cumin, salt, and pepper.
5. Stuff each zucchini half with the lentil mixture and top with caramelized onions.
6. Place on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 45-50 minutes
Caprese Stuffed Zucchini with Mozzarella and Basil
This refreshing summer recipe combines the flavors of Italy with the simplicity of zucchini, creating a delightful side dish or light meal. The creamy mozzarella, sweet basil, and juicy tomatoes come together in perfect harmony.
Ingredients:
– 2 medium zucchinis
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a bowl, combine cherry tomatoes, mozzarella slices, and chopped basil. Season with salt and pepper.
4. Stuff each zucchini half with the tomato-mozzarella mixture.
5. Drizzle olive oil over the stuffed zucchinis and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the zucchinis are tender.
Cooking Time: 20-25 minutes
Stuffed Zucchini with Wild Rice and Cranberries
This summer-inspired recipe combines the flavors of wild rice, tangy cranberries, and savory zucchini for a delicious and healthy dish. Perfect as a side or main course.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked wild rice, cranberries, parsley, garlic, and olive oil.
4. Stuff each zucchini with the rice mixture, dividing it evenly among the four zucchinis.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Moroccan-Spiced Stuffed Zucchini with Chickpeas
Elevate your zucchini game with this aromatic and flavorful recipe, inspired by the spices of Morocco. This side dish is perfect for accompanying tagines, couscous, or as a vegetarian main course.
Ingredients:
– 2 medium zucchinis
– 1 can chickpeas (drained and rinsed)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix chickpeas, onion, garlic, cumin, paprika, cinnamon, salt, and pepper.
4. Stuff each zucchini with the chickpea mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed zucchinis and place them on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes or until the zucchinis are tender.
Cooking Time: 30-35 minutes
Stuffed Zucchini with Tofu and Ginger-Soy Glaze
This recipe combines the flavors of zucchini, tofu, and a sweet and savory ginger-soy glaze for a delicious and healthy side dish or main course. The tender zucchini boats are filled with a creamy tofu mixture and topped with a sticky glaze that will leave you wanting more.
Ingredients:
– 4 medium zucchinis
– 1/2 cup firm tofu, crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 2 tablespoons maple syrup
– 1 teaspoon grated fresh ginger
– 1/4 cup chopped green onions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix together tofu, garlic, soy sauce, maple syrup, and ginger.
4. Stuff each zucchini boat with the tofu mixture.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until zucchinis are tender.
7. Remove from oven and brush with additional soy sauce if desired.
8. Garnish with chopped green onions before serving.
Cooking Time: 25-30 minutes
Bacon and Cheddar Stuffed Zucchini Boats
A delicious twist on traditional stuffed peppers, these zucchini boats are filled with the savory flavors of crispy bacon, melted cheddar cheese, and fresh herbs. Perfect for a quick and easy dinner or brunch.
Ingredients:
– 4 medium-sized zucchinis
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together crumbled bacon, shredded cheese, chopped parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the bacon-cheddar mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the cheese is melted and the zucchinis are tender.
Cooking Time: 20-25 minutes
Stuffed Zucchini with Ratatouille and Goat Cheese
This recipe combines the flavors of Provence with the comfort of stuffed vegetables, creating a delicious and healthy dish perfect for a light lunch or dinner.
Ingredients:
– 4 medium zucchinis
– 1 cup ratatouille (store-bought or homemade)
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the ratatouille and crumbled goat cheese.
4. Stuff each zucchini with the ratatouille mixture, dividing it evenly among the four zucchinis.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to delight your taste buds with these 20 delectable stuffed zucchini recipes! From Mediterranean to Mexican, Italian to Thai-inspired, and everything in between, this collection has something for every occasion. Try stuffing zucchinis with feta and olives, ground beef and cheese, quinoa and black beans, or even shrimp and herbs. Or go veggie-friendly with couscous and chickpeas, lentils and caramelized onions, or wild rice and cranberries. With such a variety of flavors and ingredients, you’re sure to find the perfect recipe to impress your family and friends.