Cheese Stuffed Zucchini
Transform your zucchini into a comforting, cheesy delight with this irresistible Cheese Stuffed Zucchini recipe! Tender zucchini halves are hollowed out and filled with a rich, creamy blend of cream cheese, mozzarella, and Parmesan, enhanced by aromatic garlic, fresh parsley, and a hint of red pepper flakes for a subtle kick. Topped with golden breadcrumbs for a satisfying crunch, these baked zucchini boats are a perfect low-carb side dish or a standout appetizer. Ready in just 45 minutes, this recipe is as simple as it is delicious, offering a wholesome way to enjoy garden-fresh vegetables with a gourmet twist. Whether you're looking for a crowd-pleasing dinner party dish or a family-friendly weeknight treat, these Cheese Stuffed Zucchinis are guaranteed to impress!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 teaspoon red pepper flakes
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and dry the zucchinis. Slice each zucchini in half lengthwise and scoop out the seeds and some of the flesh using a spoon. Create a shallow cavity for the filling, being careful not to puncture the skin.
Brush the zucchini halves with olive oil and place them cut-side up on the prepared baking sheet. Set aside.
Mince the garlic cloves. In a medium mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, red pepper flakes, and chopped fresh parsley. Mix everything thoroughly until smooth and well blended.
Using a spoon, evenly distribute the cheese mixture into the zucchini cavities, filling each one generously.
Sprinkle breadcrumbs over the top of the filled zucchinis for a crisp golden topping.
Bake in the preheated oven for 25–30 minutes, or until the zucchinis are tender and the cheese filling is bubbling and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with additional fresh parsley if desired.
Serve warm as a side dish or appetizer, and enjoy!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 11971 mg | 520% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 62.6 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1966 mg | 151% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1957 mg | 42% | |
*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.
