Vegetable Stuffed Zucchini
Vegetable stuffed zucchini offers a savory, cheesy filling with fresh tomatoes, peppers, and herbs—a healthy, colorful dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Wash zucchini thoroughly.
- Place zucchini in a saucepan with water to cover and bring to a boil.
- Cover and reduce heat; simmer for 8 minutes until tender but firm.
- Drain and cool zucchini to touch.
- Cut zucchini in half lengthwise.
- Remove and reserve pulp; leave shells firm and chop pulp.
- Combine chopped pulp with chopped tomato, green pepper, onion, salt, and basil.
- Place zucchini shells in a 12 x 8 x 2-inch baking dish.
- Spoon vegetable mixture into the shells.
- Bake at 400°F for 15 minutes.
- Sprinkle with shredded Cheddar cheese.
- Bake an additional 5 minutes until cheese is melted and bubbly.
- Transfer to serving platter and serve.
Tips & Substitutions
For a flavor boost, try adding minced garlic or a splash of balsamic vinegar to the vegetable mixture. If you don’t have extra sharp Cheddar cheese, any cheese that melts well, like mozzarella or Monterey Jack, can be used. Fresh herbs like parsley or oregano can also enhance the dish. Consider adding cooked quinoa or rice for extra heartiness.
Serving Suggestions
Serve the stuffed zucchini with a side salad or garlic bread for a complete meal. They also pair beautifully with Bryce'S Strawberry Pie for a refreshing dessert afterward. This dish is perfect for summer gatherings or as a light vegetarian option for any dinner.
Storage & Reheating
Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through, about 10-15 minutes, or microwave for 1-2 minutes. Avoid reheating more than once to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stuffed Zucchini contains roughly 76 calories, with 3g protein, 6g carbohydrates, and 5g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 996mg per serving (43% 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 zucchini and the stuffing a day in advance. Assemble the stuffed zucchini in the baking dish, cover it with plastic wrap, and refrigerate. When ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes if baking straight from the fridge.
How do I know when the zucchini is cooked properly?
Zucchini should be tender yet firm when cooked. When boiling, aim for about 8 minutes until you can easily pierce it with a fork but it still holds its shape. Overcooking can lead to mushy zucchini, so keep an eye on them while boiling.
Can I use other vegetables in the stuffing?
Absolutely! Feel free to customize the stuffing with other vegetables like mushrooms, spinach, or corn. Just make sure to chop them finely and sauté them first to remove excess moisture. This flexibility allows you to cater the dish to your taste preferences.
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).