Stuffed 8 Ball Zucchini

This easy Stuffed 8 Ball Zucchini with bacon, tomato, and cheese is a flavorful summer recipe using fresh produce for a simple dinner idea.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

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.

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.