Stuffed Zucchini Squash
Stuffed zucchini squash with a savory Parmesan and herb filling offers a delightful, tender bite perfect for family dinners or entertaining guests. Light, flavorful, and easy to prepare.
Ingredients
Instructions
- Trim ends of zucchini, do not peel. Cook whole in boiling water for 5 minutes or until tender crisp.
- Cool slightly and cut in half lengthwise.
- Scoop out pulp, leaving a ¼ inch thick shell.
- Chop pulp and sprinkle shells lightly with salt. Arrange in a 2-quart rectangular baking dish.
- In a medium mixing bowl, combine beaten egg, melted margarine or butter, ¼ cup grated Parmesan cheese, chipped onion, chopped parsley, and pepper.
- Stir in chopped pulp and bread crumbs.
- Spoon filling into the zucchini shells and sprinkle with 1 tablespoon grated Parmesan cheese.
- Bake uncovered at 350°F (175°C) for about 20 minutes or until set and heated through.
Tips & Substitutions
For added flavor, consider mixing in some cooked sausage or ground turkey into the stuffing. If you prefer a vegetarian option, you can substitute the meat with finely diced mushrooms. Fresh herbs like basil or thyme can also enhance the taste. Adjust the amount of salt based on personal preference, especially if using pre-seasoned breadcrumbs. This recipe can be made ahead of time and refrigerated before baking.
Serving Suggestions
Stuffed zucchini pairs beautifully with a side salad or some roasted vegetables for a complete meal. You can also serve it alongside herb potatoes for a heartier option. Drizzle with a balsamic glaze for extra flavor or sprinkle with additional fresh parsley before serving to enhance presentation.
Storage & Reheating
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, until warmed through. You can also microwave them for a quicker option, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Zucchini Squash contains roughly 352 calories, with 10g protein, 52g carbohydrates, and 12g fat. It is an excellent source of iron (25% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1351mg per serving (59% 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 use different types of cheese in the stuffing?
Absolutely! While Parmesan adds a nice flavor, you can experiment with other cheeses like mozzarella, feta, or goat cheese for a different taste profile. Just ensure the cheese complements the other ingredients in the stuffing.
Can I prepare the zucchini ahead of time?
Yes, you can prepare the zucchini by cooking and scooping out the pulp ahead of time. Store the shells and filling separately in the refrigerator for up to a day. When ready to serve, simply fill the shells and bake as directed.
What can I serve with stuffed zucchini?
Stuffed zucchini goes well with various side dishes. Consider serving it with a refreshing Greek salad or a creamy yogurt dip for a Mediterranean flair. For a comforting meal, pair it with some roasted garlic bread or a light soup.
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).