Baked Stuffed Zucchini

Indulge in the irresistible flavors of Baked Stuffed Zucchini, a wholesome and flavorful dish perfect for weeknight dinners or entertaining guests. This recipe transforms humble zucchini into tender, golden boats filled with a savory medley of sautéed vegetables, breadcrumbs, and Parmesan cheese, all seasoned with fragrant Italian herbs. Topped with melty mozzarella, each bite delivers creamy, cheesy goodness balanced with the fresh crunch of zucchini. Ready in under an hour, this easy-to-make recipe delights with its simplicity and health-conscious appeal. Great as a main course or a show-stopping side, these stuffed zucchinis are sure to impress the whole family. Pair with a crisp side salad or garlic bread for a complete meal! Keywords: baked stuffed zucchini, easy zucchini recipes, vegetarian dinner ideas, healthy stuffed zucchini boats.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 medium (finely diced) onion
• 2 cloves (minced) garlic
• 1 small (diced) red bell pepper
• 1 cup breadcrumbs
• 0.5 cup (grated) Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons (chopped) parsley
• 0.5 cup (shredded) mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch border to form a boat shape. Reserve the scooped-out flesh and chop it finely.

Step 3

Place the zucchini boats on a baking sheet lined with parchment paper or lightly greased with olive oil.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.

Step 5

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.

Step 6

Stir in the chopped zucchini flesh and cook for 3-4 minutes, until most of the moisture has evaporated.

Step 7

Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, black pepper, and parsley.

Step 8

Divide the filling evenly among the zucchini boats, pressing it gently into each one.

Step 9

Drizzle the remaining tablespoon of olive oil over the stuffed zucchinis.

Step 10

Bake in the preheated oven for 20 minutes, then sprinkle the shredded mozzarella cheese over the top of the zucchinis.

Step 11

Continue baking for another 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Garnish with extra chopped parsley if desired.

Nutrition Facts

Serving size	1290.8 grams (1290.8g)

Amount per serving	% Daily Value*
Calories	1413

Total Fat 62.40g	80%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 3.70g
Cholesterol 81mg	27%
Sodium 11058mg	481%
Total Carbohydrate 169.00g	61%
Dietary Fiber 14.80g	53%
Total Sugars 73.70g
Protein 56.10g	112%

Vitamin D 9IU	45%
Calcium 1071mg	82%
Iron 9mg	51%
Potassium 2300mg	49%

*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: 38.4%

Protein: 15.3%

Carbs: 46.2%