Recipes » Side Dish Recipes » Stuffed Zucchini

Stuffed Zucchini

| |
5 from 2 votes
Zucchini stuffed with onion, tomato, bread crumbs and Parmesan.
Prep Time 10 minutes
Cook Time 35 minutes
Stuffed Zucchini - fresh zucchini from the garden filled with a stuffing of onion, tomato, bread crumbs and parmesan cheese. https://www.lanascooking.com/stuffed-zucchini/

Stuffed zucchini – fresh zucchini from the garden filled with a stuffing of onion, tomato, bread crumbs and parmesan cheese.

Earlier this summer we had a lovely zucchini plant in our little garden. One zucchini plant. One zucchini plant that darn near took over that entire area of the garden.

Stuffed Zucchini - fresh zucchini from the garden filled with a stuffing of onion, tomato, bread crumbs and parmesan cheese. https://www.lanascooking.com/stuffed-zucchini/

Even though it was huge, gigantic would be more like it, that darned plant just wasn’t producing anything. It had to have been 6 feet across and three feet high. It had loads of blooms on it, but every day we’d find the blooms gone. Just snapped right off at the top of the stem.

Hmmm… something wasn’t quite right. And the yellow squash that was nearly buried under the zucchini was suffering the same fate.

Well, we finally figured it out. Here’s what was happening to the squash.

Lana's Cooking Free Cookbook Cover
Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

Deer eating zucchini.

You might not be able to see them in there very well, but those are two fawns and mama is behind the bushes in the back. Apparently, squash blooms are like nectar to deer. Ours were anyway. So, while everyone else was enjoying an overabundance of zucchini and squash, I was purchasing ours from the local grocery store.

That’s okay. Those little fawns are so sweet and cute and no one in the neighborhood would dare harm them. In fact, they rest under one of our trees several afternoons each week.

If you still have zucchini and need a good side dish for dinner, give this one a try. I made it up one evening while I had a pork tenderloin cooking and I think it turned out pretty good.

How to Make Stuffed Zucchini

Preheat the oven to 350.

Photo collage showing preparation of the stuffing.

Wash the zucchini well and cut it in half lengthwise. Microwave for 2-3 minutes. This softens it slightly and makes it easier to remove the interior. Chop the green onion and set aside.

Removing the interior of a large zucchini.

Remove from the microwave and cool briefly. Then score ¼” in from the edge with a sharp knife. I do that to make it easier to remove the inside. It helps keep from accidentally cutting through the outer skin. Remove the interior of each zucchini half with a spoon.

Zucchini cored and ready for stuffing.

Reserve the removed zucchini and zucchini shells for later.

Sautéing onions in a skillet.

Melt butter and olive oil in a large skillet over medium-high heat. Add the green onions and cook for 2-3 minutes or until slightly softened.

Diced tomatoes on a board.

Dice the tomatoes.

Adding all ingredients to the skillet.

To the skillet, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs and parmesan cheese. Stir well to combine.

Stuffed zucchini ready to bake.

Fill the reserved zucchini shells with the mixture. Sprinkle more parmesan cheese on top and drizzle with olive oil.

Bake at 350 for approximately 20 minutes or until tender.

More Recipes You May Like

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Stuffed Zucchini - fresh zucchini from the garden filled with a stuffing of onion, tomato, bread crumbs and parmesan cheese. https://www.lanascooking.com/stuffed-zucchini/

Stuffed Zucchini

Zucchini stuffed with onion, tomato, bread crumbs and Parmesan.
5 from 2 votes
Print It Rate It
Course: Vegetables
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 servings
Calories: 365kcal
Author: Lana Stuart

Ingredients

  • 2 medium zucchini
  • 1 tablespoon butter
  • 1 tablespoon olive oil plus more for drizzling
  • 2 green onions chopped
  • 2 roma tomatoes
  • salt and pepper
  • ½ cup bread crumbs
  • ½ cup Parmesan plus more for topping

Instructions

  • Preheat the oven to 350. Wash the zucchini well, cut in half lengthwise and microwave for 2-3 minutes. Remove from microwave, cool briefly, then score ¼” in from the edge with a sharp knife. Remove the interior of each zucchini half with a spoon. Reserve the removed zucchini and zucchini shells for later.
  • Chop 2 to 3 green onions and add to butter and olive oil in a large skillet. Cook for 2-3 minutes or until slightly softened. Dice the tomato. To the skillet, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs and Parmesan cheese.
  • Fill the reserved zucchini shells with the mixture. Sprinkle more Parmesan cheese on top and drizzle with olive oil.
  • Bake at 350 for approximately 20 minutes.

Notes

Nutrition Information

Serving: 1 | Calories: 365kcal | Carbohydrates: 30g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 669mg | Potassium: 769mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1398IU | Vitamin C: 46mg | Calcium: 393mg | Iron: 3mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




10 Comments

  1. I love zucchini. We call them courgettes in England. even I wouldnt be able to get mad at the fawn-so sweet lol! I love this recipe too, seems like a great, sneaky way of getting my 6 year old to eat some veg!

  2. I could eat these, by themselves, for dinner! Yum. I am so impressed that you got photos of the deer! (I’m impressed that you HAVE deer…) How cute. I’d probably let them eat my zucchini too, just so I could see them on a daily basis!

    1. Alta, I got the pictures looking out through the kitchen bay window. Those little deer are cute but they can be pests, too. Not only did they enjoy the squash blooms, they also ate their fill of tomatoes and tiny watermelons. Grrr….

  3. Zucchini, with Eggplant, is one of my favourite vegetables and the stuffed version is always delicious. I just came back from Turkey where you can find stuffed vegetables everywhere and it’s a pure pleasure!