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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
Place the zucchini boats on a baking sheet lined with parchment paper or lightly greased with olive oil.
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.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
Stir in the chopped zucchini flesh and cook for 3-4 minutes, until most of the moisture has evaporated.
Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, black pepper, and parsley.
Divide the filling evenly among the zucchini boats, pressing it gently into each one.
Drizzle the remaining tablespoon of olive oil over the stuffed zucchinis.
Bake in the preheated oven for 20 minutes, then sprinkle the shredded mozzarella cheese over the top of the zucchinis.
Continue baking for another 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 11058 mg | 481% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 73.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1071 mg | 82% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2300 mg | 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.
