Zesty Stuffed Zucchini
Zesty stuffed zucchini features tender zucchini filled with a flavorful mixture of Blue cheese, seasoned bread stuffing, and pepper, baked until golden for a delightful vegetarian main or side dish.
Ingredients
Instructions
- Preheat oven to 350°F (moderate).
- Lightly grease an 8 x 8 x 2-inch square baking dish.
- Cook zucchini in boiling salted water to cover in a large saucepan for 5 minutes.
- Drain the zucchini and cut a lengthwise slice from each to within 1 inch of the ends.
- Scoop out the pulp with a spoon, leaving a 1/4-inch shell.
- Coarsely chop the pulp and slices.
- Combine the chopped zucchini, pulp, bread stuffing, Blue cheese, and pepper in a small bowl.
- Stuff the mixture into the zucchini shells, mounding on top.
- Place the stuffed zucchini in the baking dish and dot with small pieces of butter.
- Bake in the preheated oven at 350°F for 25 to 30 minutes or until the stuffing is lightly browned.
Tips & Substitutions
For a twist on flavor, consider substituting the Blue cheese with feta or goat cheese. If you don't have seasoned bread stuffing mix, you can use plain bread crumbs and add your own herbs. To enhance the dish, try adding cooked sausage or chopped vegetables to the stuffing mixture. Be sure to scoop out enough pulp to make room for the filling.
Serving Suggestions
These zesty stuffed zucchinis make a great main dish or side. Serve them alongside a fresh salad or with a light pasta for a complete meal. They also pair beautifully with the Butterscotch Swirl Ring Cake for dessert. For a vegetarian meal, consider adding a quinoa salad as a side for extra protein.
Storage & Reheating
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes, or until warmed through. You can also microwave them, but they may lose some of their texture. Enjoy them as a quick lunch or dinner option.
Nutrition & Diet Analysis (per serving)
Each serving of Zesty Stuffed Zucchini contains roughly 93 calories, with 5g protein, 10g carbohydrates, and 4g fat. It is an excellent source of vitamin C (93% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 stuffed zucchini in advance?
Yes, you can prepare the stuffed zucchini ahead of time. Assemble the dish and cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.
What can I do with leftover zucchini pulp?
Leftover zucchini pulp can be added to soups, smoothies, or omelets for added nutrition. You can also mix it into batters for muffins or pancakes. Another option is to sauté it with other vegetables as a tasty side dish or incorporate it into a Cheese Crock for a creamy dip.
Is this recipe suitable for freezing?
Yes, you can freeze stuffed zucchini. Prepare and bake them, then allow them to cool completely. Wrap each zucchini in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
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).