Over Stuffed Zucchini
Elevate your dinner game with this irresistibly delicious Over Stuffed Zucchini recipe—a savory showstopper that's both wholesome and satisfying. Perfectly roasted zucchini halves are transformed into delectable "boats," brimming with a medley of sautéed onions, garlic, red bell pepper, mushrooms, and freshly scooped zucchini pulp, all seasoned with fragrant Italian spices. Mixed with Parmesan and breadcrumbs for a touch of richness and topped with gooey melted mozzarella, these zucchini boats are baked to golden perfection, making them a crowd-pleasing vegetarian dish. Ready in just 50 minutes from prep to table, this easy yet impressive recipe is ideal for weeknight dinners or as a stunning side at your next gathering. Garnish with fresh parsley for a finishing flair and enjoy a meal that's loaded with flavor, texture, and a healthy twist. Perfect for lovers of stuffed veggies, low-carb recipes, and Italian-inspired dishes!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 small, diced red bell pepper
- 1 cup, chopped mushrooms
- 1 teaspoon ground Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, grated Parmesan cheese
- 0.5 cup Italian-style breadcrumbs
- 0.5 cup shredded mozzarella
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and use a spoon or melon baller to hollow out the centers, creating 'boats.' Set the scooped-out zucchini flesh aside for later use.
Brush the hollowed-out zucchini halves with 1 tablespoon of olive oil and place them cut-side up in a baking dish.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell pepper, chopped mushrooms, and reserved zucchini flesh to the skillet. Cook for 5-7 minutes until the vegetables are tender and most of the moisture has evaporated.
Season the vegetable mixture with Italian seasoning, salt, and black pepper. Stir to combine, then remove the skillet from heat.
Stir in the grated Parmesan cheese and breadcrumbs until well combined.
Fill each zucchini boat generously with the prepared stuffing mixture, pressing it gently into the cavities.
Sprinkle shredded mozzarella over the top of the stuffed zucchinis.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese on top is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley, if desired.
Serve warm and enjoy your Over Stuffed Zucchini!
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 11211 mg | 487% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 69.8 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2944 mg | 63% | |
*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.
