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!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Brush the hollowed-out zucchini halves with 1 tablespoon of olive oil and place them cut-side up in a baking dish.

Step 4

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.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

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.

Step 7

Season the vegetable mixture with Italian seasoning, salt, and black pepper. Stir to combine, then remove the skillet from heat.

Step 8

Stir in the grated Parmesan cheese and breadcrumbs until well combined.

Step 9

Fill each zucchini boat generously with the prepared stuffing mixture, pressing it gently into the cavities.

Step 10

Sprinkle shredded mozzarella over the top of the stuffed zucchinis.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese on top is golden and bubbly.

Step 12

Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley, if desired.

Step 13

Serve warm and enjoy your Over Stuffed Zucchini!

Nutrition Facts

Serving size	1327.7 grams (1327.7g)

Amount per serving	% Daily Value*
Calories	1307

Total Fat 64.50g	83%
Saturated Fat 21.00g	105%
Polyunsaturated Fat 5.90g
Cholesterol 78mg	26%
Sodium 11211mg	487%
Total Carbohydrate 135.50g	49%
Dietary Fiber 14.80g	53%
Total Sugars 69.80g
Protein 50.20g	100%

Vitamin D 0IU	0%
Calcium 1009mg	78%
Iron 7mg	41%
Potassium 2944mg	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: 43.9%

Protein: 15.2%

Carbs: 41.0%