Baked Stuffed Garden Zucchini
Turn your garden's bounty into a show-stopping meal with this Baked Stuffed Garden Zucchini recipe! Featuring tender zucchini boats filled with a savory medley of sautéed vegetables, breadcrumbs, and Parmesan, this dish is elevated with melty mozzarella cheese baked to golden perfection. Seasoned with garlic, oregano, and fresh parsley, each bite bursts with Mediterranean-inspired flavors. Ready in under an hour, it’s the perfect balance of healthy and indulgent, making it ideal for weeknight dinners, elegant gatherings, or as a hearty vegetarian side dish. Serve these cheesy stuffed zucchinis straight from the oven for a meal that highlights fresh, seasonal ingredients in the most delicious way.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 0.75 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, scoop out the center flesh to create a hollow cavity, leaving about 1/4 inch of flesh intact to form a sturdy shell. Reserve the scooped-out zucchini flesh and chop it finely.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, diced red bell pepper, and chopped zucchini flesh to the skillet. Sauté for an additional 3-4 minutes until the vegetables have softened.
Stir in the cherry tomatoes, breadcrumbs, Parmesan cheese, parsley, oregano, salt, and black pepper. Mix well to combine and cook for 1-2 minutes, then remove from heat.
Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper or lightly greased.
Stuff each zucchini half generously with the prepared vegetable-breadcrumb mixture.
Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchinis.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
