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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Step 4

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.

Step 5

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.

Step 6

Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper or lightly greased.

Step 7

Stuff each zucchini half generously with the prepared vegetable-breadcrumb mixture.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchinis.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.

Step 10

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1298.9 grams (1298.9g)

Amount per serving	% Daily Value*
Calories	1005

Total Fat 67.60g	87%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 2.70g
Cholesterol 120mg	40%
Sodium 3882mg	169%
Total Carbohydrate 48.70g	18%
Dietary Fiber 15.20g	54%
Total Sugars 29.80g
Protein 58.00g	116%

Vitamin D 0IU	0%
Calcium 1492mg	115%
Iron 6mg	33%
Potassium 2949mg	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.

Source of Calories

Fat: 58.8%

Protein: 22.4%

Carbs: 18.8%