Baked Stuffed Zucchini
A delicious and vibrant dish that captures the essence of summer and family gatherings with bold flavors and simple steps.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 pieces zucchini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup zucchini flesh, reserved from hollowing out zucchinis
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup breadcrumbs, toasted lightly
- 2 tablespoons chopped fresh basil or parsley
- 1 teaspoon lemon juice
- Additional salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut each zucchini in half lengthwise and hollow out the center.
- Sauté the onion in olive oil for 3-4 minutes until softened.
- Add minced garlic and sauté for another 30 seconds.
- Stir in the reserved zucchini flesh and cook for 2-3 minutes.
- Combine the sautéed mixture with mozzarella, Parmesan, breadcrumbs, herbs, lemon juice, salt, and pepper in a bowl.
- Stuff the zucchini halves with the filling mixture.
- Cover the dish with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until golden brown.
- Cool slightly and serve.
Notes
Feel free to customize the filling with different herbs or proteins to suit your taste.
Nutrition
- Serving Size: 1 zucchini half
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: stuffed zucchini, baked zucchini, summer dish, vegetarian recipe, healthy meal