Zucchini Stuffing
Transform your dinner table with this irresistible Zucchini Stuffing—a delightful twist on a classic side dish that’s perfect for holiday feasts or weeknight meals. This recipe highlights the natural sweetness of grated zucchini, sautéed with onions and garlic, and combined with golden breadcrumbs, Parmesan cheese, and fragrant herbs like oregano and parsley. Baked to perfection with a buttery, crispy top, this stuffing is moist, savory, and brimming with fresh, wholesome flavor. Ready in under an hour, Zucchini Stuffing is an easy-to-make crowd-pleaser that pairs beautifully with roasted meats or serves as a comforting vegetarian main. Perfect for zucchini lovers, this dish is a flavorful way to showcase summer’s bounty.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1.5 cups breadcrumbs
- 0.5 cups Parmesan cheese
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup vegetable broth
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish lightly with olive oil or butter.
Wash the zucchini and cut off the ends. Grate the zucchini using a box grater, then place it in a clean kitchen towel. Squeeze out excess moisture and set it aside.
Dice the onion finely and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the grated zucchini, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the zucchini softens and most of the moisture has evaporated.
In a large mixing bowl, combine the cooked zucchini mixture, breadcrumbs, Parmesan cheese, oregano, and chopped parsley. Mix well.
Gradually add the vegetable broth to the mixture, stirring until it reaches a cohesive but not overly wet consistency.
Transfer the mixture to the prepared baking dish. Spread it evenly and dot the top with small pieces of butter.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 12427 mg | 540% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 71.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 726 mg | 56% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2131 mg | 45% | |
*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.
