Potato Stuffed Zucchini
Transform your summer squash into a hearty, flavor-packed meal with this Potato Stuffed Zucchini recipe! Perfectly roasted zucchini boats are generously filled with a creamy, garlic-infused mashed potato mixture, enhanced by sautéed zucchini flesh, Parmesan cheese, and fragrant dried oregano. This vegetarian delight is easy to prepare yet big on flavor, making it ideal for weeknight dinners or elegant entertaining. Topped with golden-baked perfection and finished with a sprinkle of fresh parsley, these stuffed zucchinis are as satisfying as they are eye-catching. Ready in just under an hour, this recipe seamlessly combines comforting ingredients and wholesome vegetables for a dish the whole family will love.
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Recipe Information
Ingredients
- 4 whole Zucchini
- 3 medium Potatoes
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.25 cup Parmesan cheese
- 2 tablespoons Parsley
- 2 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the zucchini. Slice each zucchini in half lengthwise and use a spoon to scoop out the center, creating 'zucchini boats.' Set the scooped-out flesh aside.
Place the hollowed zucchini halves on a baking tray, brushing 1 tablespoon of olive oil evenly over the cut sides. Bake in the preheated oven for 10 minutes to soften them slightly.
Meanwhile, peel and dice the potatoes into small cubes. Place the potatoes in a pot, cover with water, and bring to a boil. Cook for 10–12 minutes, or until the potatoes are soft.
While the potatoes cook, finely chop the zucchini flesh you scooped out earlier. Mince the garlic and chop the parsley.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped zucchini flesh. Cook for 5 minutes, stirring occasionally, until softened. Remove from heat.
Drain the cooked potatoes and mash them in a large bowl. Add the sautéed zucchini flesh, garlic, salt, black pepper, oregano, Parmesan cheese, milk, and parsley. Stir until well combined.
Remove the zucchini boats from the oven and fill them with the potato mixture. Pack the filling tightly into each boat and smooth the tops.
Return the stuffed zucchini to the oven and bake for an additional 15–20 minutes, or until the tops are lightly golden.
Remove from the oven, let cool slightly, and serve warm. Garnish with extra parsley or Parmesan if desired.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 10054 mg | 437% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 63.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 500 mg | 38% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5042 mg | 107% | |
*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.
