Stuffed 8 Ball Zucchini
If you’ve never cooked with 8 ball zucchini, you’re in for a treat. These little round squash are just right for stuffing and make a tasty dish when you fill them with a bacon, tomato, cheese, and bread crumb mixture. This Stuffed 8 Ball Zucchini recipe is a simple, garden-fresh supper that looks beautiful on your plate and tastes even better.
Many, many summers ago, BeeBop and I took a trip to Beaufort, South Carolina. We’ve always loved that stretch of the Lowcountry, especially Savannah and Charleston, so we figured the little town nestled between the two might be worth a visit.
It turned out to be one of our favorite quiet getaways. The historic homes, the shaded streets, the hush of the marsh in the evening. It all felt like stepping back to a slower time.
On our way home, we came across a roadside produce stand. You know the kind. Tables loaded down with just-picked peaches, red ripe tomatoes, and watermelons that still had a bit of the field clinging to them. That’s where I first saw these pretty little round zucchini. About the size of a softball and deep green, they caught my eye right away.
Naturally, I brought some home with the idea of stuffing them. I’ve always liked the way that stuffed vegetables feel both rustic and a little dressed up at the same time. These zucchini are just the right size for single servings, and the shape makes a unique presentation.
The filling I use is hearty, simple, and full of flavor. A savory mix of bacon, onion, tomato, cheese, and bread crumbs. If you can’t find 8 ball zucchini, the same mixture works beautifully in the more familiar long variety, too.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 1 Hour, 5 Minutes
Servings: 2
Primary Ingredient(s): 8 Ball Zucchini, bacon, tomato, onion, cheese, bread crumbs, chicken stock
Skill Level: Easy
What You’ll Like About This Recipe
- Great way to use a unique market find. Those little round 8 ball squash are hard to resist, and this recipe gives you a reason to grab them.
- Flavorful filling. Bacon, onion, tomato, sharp cheddar, and seasoned bread crumbs come together in a way that just works.
- It looks special without the fuss. They bake up so pretty, but they’re as simple as cooking a filling in one skillet and popping it all in the oven.
- You can use what you have. If you don’t have eight ball zucchini (and, to be honest, most of us won’t), the same filling works just fine in the regular long kind.
WHAT PEOPLE ARE SAYING …
“This recipe is simply delicious. I raise and sell 8 balls at our local farmers market. They are delicious and so is this recipe.”
— Tammy
Ingredient Notes
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- “8 Ball” Zucchini — These uniquely shaped zucchini make a lovely presentation but you won’t typically find them in your local grocery store. Look for them in farmers’ markets or buy a packet of seeds and grow your own! If you don’t have access to them, simply substitute with two average-sized long zucchini in the recipe.
- Bacon – My preferred brand of bacon is always Smithfield. Use whatever you like best.
- Tomato – Choose a medium-sized, nicely ripened tomato.
- Onion – Pick a medium sized yellow, white, or red onion.
- Sharp Cheddar Cheese – I always reach for extra sharp cheddar for my recipes. Mild or medium is fine, too.
- Dry Bread Crumbs – I do specify Italian seasoned bread crumbs in the recipe. If you have plain bread crumbs, simply add a teaspoon of mixed Italian seasoning.
- Chicken Stock (or broth) – Adding stock in the bottom of the pan prevents the zucchini from scorching and also adds additional flavor. If you’re out of broth, just use water.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Stuffed 8-Ball Zucchini
- Start by preheating the oven to 375 degrees.
- Slice the tops off each zucchini and set them aside. They’ll go into the pan later, so don’t toss them out.
- Hollow out the center of each zucchini with a spoon. Chop the pulp and keep it nearby for the filling.
👉 PRO TIP: Hollowing out the zucchini is very easy if you have a serrated grapefruit spoon. Those edges easily cut right through the pulp. A melon baller also works great!
- Dice the tomato and onion and set them aside as well.
- Cut the bacon crosswise into quarter-inch pieces and cook it in a skillet over medium-high heat until it browns and most of the fat has rendered out.
- Once the bacon is browned, stir in the reserved zucchini flesh, tomato, and chopped onion. Saute for about four to five minutes, stirring often, just until the onion softens.
- Remove the skillet from the heat. Add the bread crumbs and about two-thirds of the cheese, saving the rest for topping. Stir well to combine, then taste and season with salt and black pepper if needed.
- Sprinkle a little salt and pepper inside each hollowed zucchini. Fill them with the bacon and tomato mixture and place them in a shallow baking dish. Pour in enough chicken stock to come about a quarter inch up the sides of the zucchini. Add the reserved caps to the pan.
- Bake uncovered for 20 minutes.
- After 20 minutes, take the pan out of the oven and top each zucchini with the remaining cheese. Nestle the reserved zucchini tops into the pan alongside. Return the dish to the oven and bake for another 20 minutes, or until the zucchini are tender.
- Let the zucchini cool slightly before serving. For presentation, place the softened tops back on each one.
Recipe Success Tips
- Don’t skip the stock. While you could certainly use water, a little chicken stock in the bottom of the pan adds a nice extra flavor.
- Choose firm zucchini. Look for ones that feel heavy for their size and have smooth, unblemished skin.
- Let them rest before serving. A few minutes out of the oven gives everything a chance to settle, and it makes them easier to plate.
Variations
- Add garlic. Use two small cloves, finely minced or grated added to the tomato and onion.
- Include a little heat. A pinch of red pepper flakes gives the filling a gentle kick. Start with about one-eighth teaspoon.
- Try a different cheese. Mozzarella melts well and is good if you prefer something milder than sharp cheddar. If you really want to “gild the lily,” add a heavy sprinkle of Parmesan cheese to the tops when you take them out of the oven.
- Use fresh herbs. Use plain bread crumbs along with fresh chopped basil or oregano.
Serving Suggestions
Stuffed 8 ball zucchini works well as both a main dish and a hearty side. If you’re serving it as a side, it pairs really well with grilled chicken thighs. Here are two menu ideas to get you started:
For a light summer supper: Serve alongside my Lemon and Honey Glazed Chicken Thighs and a green salad dressed with Lemon Vinaigrette. Add a tall glass of Southern Sweet Tea and finish with fresh peach slices or a scoop of vanilla ice cream.
For a laid-back weekend dinner: Pair the zucchini with Pork Tenderloin with Mustard Sauce and a side of Southern Style Green Beans. Round out the meal with Angel Biscuits and something sweet like Southern Banana Pudding.
How to Store and Reheat
Completely cooled leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the zucchini in a baking dish, cover loosely with foil, and warm in a 350-degree oven for about 15 to 20 minutes. You can also reheat in the microwave, but the texture holds up better in the oven.
More Recipes You’ll Like
- If the garden is giving you more zucchini than you can use, try these Oven Baked Zucchini Fries as an alternative to potatoes.
- Showcase the best of summer produce with Tomato Zucchini Tian. You’ll like these layers of fresh tomatoes and zucchini over an eggplant and onion base, all enhanced with herbes de Provence and Parmesan.
- For a light snack, my Crispy Baked Zucchini Chips are seasoned with salt, pepper, onion powder, and paprika, then cooked until perfectly crunchy.
- Pan Fried Zucchini with Lemon and Parmesan is a quick side dish that combines tender zucchini slices with lemon and Parmesan in just 20 minutes.
- Baked Zucchini with Bacon
- Stuffed Zucchini
Questions About Stuffed 8 Ball Zucchini
Yes. Just like with any other zucchini, the skin becomes tender when cooked and is perfectly edible. It also contains valuable nutrients, so there’s no need to peel it.
I don’t bother with pre-cooking personally, but it can be beneficial. If you want to par-bake the zucchini for about 10 minutes, it will soften them slightly, making it easier to remove the interior pulp. Be sure to let them cool before handling.
You can hollow out the zucchini and prepare the filling a day in advance. Store them separately in the refrigerator. When ready to cook, assemble and bake as directed, adding a few extra minutes to the baking time if you’re starting from cold.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Stuffed 8 Ball Zucchini
Ingredients
- 2 “8 Ball” Zucchini
- 1 tomato peeled and chopped
- ½ medium onion chopped
- 3 slices bacon
- ½ cup Italian seasoned bread crumbs
- ¾ cup grated sharp cheddar cheese
- ½ cup chicken stock (may need up to 1 cup)
- Salt
- Pepper
Instructions
- Preheat oven to 375 degrees.
- Slice the tops off each zucchini. Set aside and reserve for later.2 “8 Ball” Zucchini
- Hollow out each zucchini, chop and reserve the pulp.
- Chop the tomato and onion and set aside.1 tomato, ½ medium onion
- Cut the bacon crosswise into ¼” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat.3 slices bacon
- Once the bacon is browned, add the reserved zucchini pulp, tomato and onion and cook, stirring often, for 4-5 minutes.
- Remove pan from heat and add bread crumbs and ⅔ of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.½ cup Italian seasoned bread crumbs, ¾ cup grated sharp cheddar cheese, Salt, Pepper
- Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about ¼ inch.½ cup chicken stock
- Place the pan in the oven and cook for 20 minutes.
- Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.
- Remove from the oven and allow to cool slightly. Place the softened tops back on the zucchini for serving.
Notes
- Store fully cooled leftovers in an airtight container in the fridge for up to three days. Reheat in a 350-degree oven for 15 to 20 minutes, loosely covered with foil. For best texture, avoid the microwave.
- To prep ahead, hollow the zucchini and make the filling up to a day in advance. Keep them separate in the fridge, then stuff and bake when ready, adding a few extra minutes if baking from cold.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 4, 2010. It has been updated with additional information.
I grew some this year for the first time really nice stuffed some oh so good I used smoked ham instead of bacon. Wow!
I accidentally bought a ball zucchini, having never even heard of it before. Made this recipe with one overgrown zucchini and it was perfect for the two of us. It’s a great combination of flavors and I will make it again. Leaving tomorrow in our motorhome and will bring the 2 zucchini that I have now. The ingredients are easy enough to bring along.
Great to hear, Anne! We really enjoy these flavors, too.
Just returned from Beaufort visiting my family and went to my favorite spot, Dempsey’s Farms to pick some tomatoes and sweet corn. They also had some 8 ball squash so I’m looking forward to trying them. The young man who sold them said they are awesome hollowed out with cream cheese and bacon. This recipe sounds amazing!
I had never heard of these until last night when a friend of ours brought us a couple. I can’t wait to try! This recipe looks AWESOME! Think this is on the menu for tonight!
I bought a zucchini plant (2 plants) to put in my garden what a surprise!! when they started to grow I had gotten the wrong plant these were 8 Ball and I did not notice so I looked for a recipe and this one was soooo good I will keep growing these I am going to try frying these like the others.
This recipe is simply delicious. I raise and sell 8 balls at our local farmers mkt. They are delicious and so is this recipe. Think I may try cooking them on the grill someday.
I am eating on these right now and they are delicious!
Delish!!!
We live in Charleston, SC & picked up some 8 ball zucchini from the farmers market over the weekend. Since I hadn’t cooked with them before, I went on the search for ideas; I’m so thankful I found you’re post! I added some minced garlic while I was sautéing the onions & they turned out perfectly. The whole family loved them! Thanks for such a fun & easy recipe!
I’m a bit late to the 8-ball party it seems! I have a question on how the sliced versions worked out. Were they good? I’m going to try the stuffed version too. Any more preparation methods, even as a side? I’ve got about eight of these little things from our weekly veg box delivery and I’ve never cooked with them so looking for interesting recipes and ways of serving them for me and my hubby so they dont go to waste. Can you eat the skin if it’s been baked? The skins seem very hard. Thanks for your help x
Love them! Love your recipe, too. Aren’t they just the cutest?! And tasty, too!!
Amazing zucchini recipe! Great pictorial instructions, I am trying to do this more often. Only problem is every time I missed 1 important picture.
Thanks, Jason. It does take a little time to get used to cooking and photographing at the same time, but I’m sure you’ll figure it out!
Lana – You inspired me with your beautiful photos and wonderful ingredients! I have had a bumper crop of yellow and green 8-ball zucchini squash in the Minnesota growing season this year. I adapted the recipe to a marinara style! Let me know if you would like a copy of the recipe. I acutally use my pampered chef melon baller/cookie scoop for hollowing out the 8-balls. It works great! Thanks for the great recipe and gorgeous pictorial!
I have eaten 8 Ball Zucchini before. A local U-Pick farm has them and they are just delicious. I usually just slice and cook with garlic but stuffing it looks really excellent.
BTW, Charleston and Savannah are two of my favorite cities too. Never been to Beaufort, but have passed there. Sounds like a pretty place too.
If you ever have a chance to drive through Beaufort, you’ll love it too. Gorgeous historic area on the waterfront, beautiful homes, all the charm of Savannah and Charleston without the crowds!
I made these tonight after I finally found the 8-ball squash this weekend. I made a few emergency substitutions, and they turned out so good I may make them the same way again!
Substitution #1: I had no breadcrumbs, so I crushed up some Carr’s Cheese Melt crackers. These crackers are a bit of a luxury item, but they are soooo tasty.
Substitution #2: I used a finely diced red pepper instead of tomatoes. I had one left in the fridge and didn’t want it to go to waste.
Substitution #3: It’s too hot right now, so I baked them on my grill.
I wish the squash were in season around Thanksgiving, because these were excellent and a lot of fun to present at the table.
So glad you liked them. And, yes, they would be great for Fall celebrations, wouldn’t they?
I’m not even a huge zucchini fan, but this recipe makes me want some. How can bacon and cheese in a recipe not make it fantastic?
Not to mention how adorable these came out! Great idea!
We have these at our farmer’s market and I have stuffed them before but your stuffing looks better! I’ll have to pick some up on my next trip. :)
I just love my grapefruit spoon. There are also handy when cleaning jalepenos!
Oh, great idea for the grapefruit spoon! Never thought to use it for cleaning jalapenos. Thanks!
Those stuffed zucchini look picture perfect! Love the bacon in the stuffing and the melted cheese on top!
They sell these zucchini at the strawberry stand by my house all the time, but I’ve never been entirely sure what to do with them. Now I know. Thank you!
I have a few of these leftover so tomorrow night I’ll slice those into rounds, add a little olive oil, salt and pepper and roast them in the oven or on the grill until nice and browned. One more use for these beautiful little zucchini!
I haven’t seen this before. It looks wonderful!
great recipe and helpful instructional photos :)
These look excellent, and just about anything that has tomatoes, bacon, onions, and cheese is A-OK with me. When my family travels by car, fruit and vegetable stands are one of the main things we brake for. So much fun to discover the best of local produce, wherever one goes.
I’ve never seen these before! They look so delicious stuffed with all that yumminess…
These zucchini are so cute! I have never come across these in the stores myself.
You had me at bacon.
Miss P
Hi Lana,
I’ve never heard of 8 ball zucchini but I’ll be watching for it now. That recipe looks and sounds delish and soooo easy! Perfect for a lazy cook like me. Thanks.
Loved your photos too. SC is now on my list of places to visit. Just loved the feeling I got when I was looking at them.
Hi Teri – You could use this recipe with any zucchini. I just thought the little round one were cute!
Doh! That’s why I visit your site. When it comes to cooking I’m unable to think of the obvious. (A very sheepish thank you)
Lovely photos! Now I want to go to Beaufort too. And the recipe looks wonderful. You just can’t go wrong with those ingredients.