Italian Stuffed Zucchini
Italian Stuffed Zucchini features tender zucchini filled with a savory mixture of onions, garlic, bread crumbs, raisins, parsley, Parmesan cheese, pine nuts, and anchovy paste, offering a delightful combination of umami and sweetness. Perfect for a vegetarian main or a flavorful side dish, it appeals to those seeking wholesome, Mediterranean flavors.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil.
- Trim the end stem off each zucchini.
- Cut a thin slice along the bottom of each zucchini so they sit straight.
- Trim the top of each zucchini by 1/2 inch, then hollow out each, leaving a 1/2-inch thick shell, ensuring not to pierce the shell.
- Dice the trimmed slices and pulp; add minced onion.
- Cook the mixture for 10 minutes, then add minced garlic.
- Stuff each zucchini shell with the mixture.
- Place the stuffed zucchini on the prepared baking sheet.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 25 to 30 minutes until golden and tender.
Tips & Substitutions
To enhance the flavor, consider adding Italian herbs like oregano or basil to the stuffing. If you don't have pine nuts, walnuts or chopped pecans make a great substitute. For a vegetarian version, omit the anchovy paste and add more vegetables or beans for protein. Ensure not to overcook the zucchini, as they should be tender yet hold their shape. This dish can also be paired with a light tomato sauce.
Serving Suggestions
Serve the stuffed zucchini as a hearty main dish alongside a fresh green salad or crusty bread for a satisfying meal. They also pair wonderfully with a side of pasta, such as linguini in clam sauce, to complement the flavors. For a festive touch, sprinkle additional Parmesan cheese on top just before serving.
Storage & Reheating
Allow the stuffed zucchini to cool completely before storing leftovers in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through, or heat them in the microwave for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Stuffed Zucchini contains roughly 488 calories, with 18g protein, 64g carbohydrates, and 20g fat. It is an excellent source of iron (63% of the Daily Value), vitamin C (54% of the Daily Value), and protein (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 636mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed zucchini in advance?
Yes, you can prepare the zucchini a day ahead. Stuff them, cover, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they're coming straight from the fridge.
What can I use instead of raisins?
If you prefer not to use raisins, chopped sun-dried tomatoes or olives can provide a delightful tangy flavor. You can also use chopped dried apricots for a different sweetness that complements the savory stuffing.
Are there any other fillings I can use?
Absolutely! You can experiment with various fillings. Ground turkey, beef, or even quinoa can be added for protein. Mixing in different vegetables like bell peppers or mushrooms can also enhance the dish and make it more colorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).