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.
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.
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.
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.
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.
Reserve the removed zucchini and zucchini shells for later.
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.
Dice the tomatoes.
To the skillet, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs and parmesan cheese. Stir well to combine.
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’ll Like
- Tomato-Zucchini Tian
- Zucchini Chips
- Pan Fried Zucchini with Lemon and Parmesan
- Baked Zucchini with Bacon
- 8-Ball Zucchini
- Zucchini Fries
More 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!
Stuffed Zucchini
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
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.
I added this to my Friday Recipes post which featured zucchini, thanks! You can see it here ;) http://oldtips.blogspot.com/2009/08/friday-recipes-zucchini.html
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!
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!
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….
I found you through Kay via Twitter. This sounds delish! What a wonderful way to use up zucchini:)
Thanks for stopping by! Isn’t Kay the best and her web site is extraordinary! Hope you’ll visit again.
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!
Yes, stuffed veggies are always a treat. Stuffed tomatoes, stuffed peppers, you name it and I like it!
Yum!! I love stuffed zucchini!! Plus, stuffing it with more veggies is really tasty!!
I really like this recipe. Zucchini is one of my favorite veges. Thanks for sharing!