Best 7 Stuffed Baked Zucchini Recipes

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**Baked Zucchini Delight: A Culinary Journey of Stuffed Zucchini Recipes**

Zucchini, a versatile summer squash, takes center stage in this culinary adventure of stuffed zucchini recipes. These delectable dishes are a symphony of flavors, textures, and colors, offering a delightful experience for every palate. From classic Italian preparations to innovative fusion creations, this collection promises to tantalize your taste buds and inspire your inner chef. Discover the art of transforming humble zucchini into culinary masterpieces, bursting with savory fillings, aromatic herbs, and a medley of cheeses. Whether you prefer a vegetarian delight or a meat-filled extravaganza, these recipes will guide you through the process of creating stuffed zucchini that will steal the show at your next gathering. Prepare to embark on a culinary journey that celebrates the bounty of zucchini, turning ordinary ingredients into extraordinary culinary experiences.

Here are our top 7 tried and tested recipes!

BAKED STUFFED ZUCCHINI



Baked Stuffed Zucchini image

"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter
1/2 cup white wine or chicken broth
1/8 teaspoon salt
Dash white pepper
2 teaspoons grated Parmesan cheese

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 254mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BAKED STUFFED ZUCCHINI



Baked Stuffed Zucchini image

A great side from Light and Tasty Magazine. One serving (1 stuffed zucchini half) equals 135 calories

Provided by seesko

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter or 1/2 cup margarine
1/2 cup white wine or 1/2 cup chicken broth
1/8 teaspoon salt
1 dash white pepper
2 teaspoons grated parmesan cheese

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
  • Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.

STUFFED BAKED ZUCCHINI



Stuffed Baked Zucchini image

A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.

Provided by Rachel Traff

Time 50m

Yield 4

Number Of Ingredients 14

2 large zucchini
2 cups grated Cheddar cheese
1 ½ cups grated potato
1 (8 ounce) package cream cheese, softened
½ cup cubed, cooked chicken
¼ cup sour cream
¼ cup chopped onion
1 clove garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ cup crushed crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
  • Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
  • Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g

VEGAN STUFFED BAKED ZUCCHINI



Vegan Stuffed Baked Zucchini image

This delicious dinner is appropriate for the 21 day Quantum Wellness Cleanse. Start this dinner early in the day by preparing the wild rice and then allowing it to cool. And scooping out the darn zucchini flesh took longer than I expected, so allow plenty of time for that or you'll be eating dinner late!

Provided by Ex-Pat Mama

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces wild rice, cooked according to package directions
4 large zucchini
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1 medium carrot, grated
3 ounces cashew nuts, lightly salted and chopped
salt and pepper

Steps:

  • Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
  • Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
  • add the zucchini flesh, garlic and carrot. Cook until heated through.
  • Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.

BAKED STUFFED ZUCCHINI



Baked Stuffed Zucchini image

This is not a very healthy dish, but wow is it tasty. I came up with this recipe because I was always waiting for the zucchini in my garden to be "just the right size" next thing I knew I had these ginormous zucchini. There is only so much zucchini bread that you can make... I used grape tomatoes from my garden too.

Provided by Jessica Morgan

Categories     Vegetables

Time 1h30m

Number Of Ingredients 7

2 large zucchini
1/2 small onion sliced
10 grap or cherry tomatoes halved
1/4 c butter
1 c italian bread crumbs
1 tsp garlic powder
sliced fresh mozzerella

Steps:

  • 1. Preheat oven to 350.
  • 2. Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)
  • 3. In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
  • 4. Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
  • 5. Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
  • 6. Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)

STUFFED BAKED ZUCCHINI



Stuffed Baked Zucchini image

A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!

Provided by Wind in the Canyon

Categories     Low Protein

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

6 zucchini
1 medium tomatoes, Diced
1 medium onion, Diced
1 teaspoon garlic, minced
1 tablespoon olive oil
3/4 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Boil Zucchini for 10 minutes.
  • Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
  • Saute garlic, tomato, and onion in oil until onion is soft.
  • Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
  • Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
  • Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.

Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2

BAKED STUFFED ZUCCHINI



Baked Stuffed Zucchini image

This is another recipe on a newspaper clipping my mom and I found when cleaning out one of her kitchen closets. These make a great side dish, or light meal served up with a green salad.

Provided by loof751

Categories     Pork

Time 20m

Yield 4 zucchini, 2-4 serving(s)

Number Of Ingredients 6

4 small zucchini
1/2 lb pork sausage
2 garlic cloves
1/2 cup diced day-old bread (any type)
1/4 cup low sodium chicken broth
salt and pepper

Steps:

  • Cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. Cut a larger sliver from the top to expose the insides of the zucchini. Use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
  • Coarsely chop the zucchini insides. Mince the garlic.
  • In a nonstick skillet, brown the sausage. Drain well.
  • Mix the chopped zucchini, sausage, and garlic. Stir in the diced bread and moisten with the chicken broth. Season with salt and pepper to taste.
  • Divide the stuffing mixture among the 4 hollowed-out zucchini. Place them in a shallow microwave-safe baking dish. Add 2 tablespoons of water and cover with plastic wrap.
  • Microwave 4-5 minutes, until zucchini is tender. Let stand 2-3 minutes before serving.

Nutrition Facts : Calories 424.4, Fat 31.4, SaturatedFat 10.3, Cholesterol 81.7, Sodium 807.7, Carbohydrate 14.4, Fiber 2.7, Sugar 6.5, Protein 21.6

Tips:

  • Choose medium-sized zucchini that are firm and blemish-free.
  • Use a sharp knife to carefully scoop out the zucchini flesh, leaving a 1/4-inch border.
  • Cook the zucchini flesh in a skillet with olive oil, garlic, and herbs until softened.
  • Add cooked rice, ground beef, and your favorite seasonings to the zucchini mixture.
  • Stuff the zucchini boats with the mixture and top with grated Parmesan cheese.
  • Bake the stuffed zucchini in a preheated oven at 375°F for 25-30 minutes, or until the zucchini is tender and the stuffing is heated through.
  • Serve the stuffed zucchini hot or at room temperature, garnished with fresh parsley or basil.

Conclusion:

Stuffed baked zucchini is a delicious and versatile dish that can be enjoyed as a main course or side dish. With its combination of tender zucchini, flavorful stuffing, and melted cheese, this dish is sure to be a hit with your family and friends. So next time you're looking for a healthy and satisfying meal, give stuffed baked zucchini a try. You won't be disappointed!

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