Meatless Stuffed Zucchini
A hearty, meatless stuffed zucchini dish featuring cheesy bread crumb filling and savory tomato sauce, perfect for vegetarians and family dinners alike.
Ingredients
Instructions
- Clean the zucchini, peel lightly, and cut off the stems.
- Cut the zucchini into 3-inch lengths.
- Run an apple corer through the center lengthwise and remove the core.
- Chop the zucchini centers very fine and combine with bread crumbs, shredded Cheddar cheese, beaten egg, grated onion, minced parsley, salt, and pepper.
- Mix well and pack the stuffing into the hollowed zucchini pieces.
- Roll any remaining stuffing into small balls.
- Place the stuffed zucchini and the balls in a baking dish, pour spaghetti sauce over all, and cover.
- Bake at 400°F for 1 hour.
- Uncover and bake for an additional 30 minutes.
Tips & Substitutions
For a variation, consider adding chopped mushrooms or bell peppers to the stuffing for added flavor. You can substitute the Cheddar cheese with mozzarella or a dairy-free alternative if preferred. If you have stale bread, you can make your own breadcrumbs. Don't overfill the zucchini to ensure even cooking and prevent overflow.
Serving Suggestions
Serve the stuffed zucchini with a side salad or garlic bread for a complete meal. A sprinkle of extra cheese on top before the final bake can enhance the flavor. This dish pairs beautifully with Tart Lemon Squares for dessert, creating a light and refreshing finish to your meal.
Storage & Reheating
Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual servings for a quicker option, but the oven will keep them from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Stuffed Zucchini contains roughly 1659 calories, with 52g protein, 227g carbohydrates, and 63g fat. It is an excellent source of calcium (111% of the Daily Value), protein (105% of the Daily Value), and iron (72% of the Daily Value). Note that it is relatively high in sodium, at 2270mg per serving (99% 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 ahead of time?
Yes, you can prepare the stuffed zucchini a day in advance. Assemble the dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When ready to bake, remove the cover and follow the baking instructions, adding a few extra minutes if needed.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both options will help bind the ingredients together while keeping the recipe vegetarian-friendly.
Can I freeze the stuffed zucchini?
Yes, you can freeze stuffed zucchini before baking. Prepare the dish, then wrap each piece tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months. To cook from frozen, bake at 400°F for about 1.5 hours, covered, then uncover and bake an additional 30 minutes.
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).