Baked Stuffed Zucchini with Mozzarella and Potatoes

Baked Stuffed Zucchini with Mozzarella and Potatoes is a delicious, comforting, and satisfying dish that brings together the mild flavors of zucchini with a rich, cheesy potato filling. This recipe is perfect as a side dish or even as a vegetarian main course. The zucchini is hollowed out and stuffed with a combination of mashed potatoes, mozzarella cheese, and parsley, seasoned with salt, black pepper, and breadcrumbs to create a perfectly crispy top.

The combination of zucchini and potatoes creates a filling and flavorful dish that is not only nutritious but also easy to prepare. Whether you’re cooking for a family dinner or impressing guests at a gathering, these stuffed zucchinis are sure to be a hit.

Full Recipe:

Ingredients

  • Zucchini – 3 medium-sized
  • Extra virgin olive oil (EVOO) – to taste
  • Salt – to taste
  • Potatoes – 300 g (boiled)
  • Onion – 1/2, finely chopped
  • Mozzarella – 125 g
  • Fresh parsley – a small bunch, chopped
  • Black pepper – to taste
  • Breadcrumbs – 1 tablespoon
  • Cheese (Parmesan or similar) – 50 g, grated

Step-by-Step Instructions

1. Prepare the Zucchini:

  • Begin by washing the zucchini thoroughly under cold water. Trim off the ends of each zucchini and slice them in half lengthwise.
  • Using a spoon or a small knife, carefully scoop out the inner flesh of the zucchini, leaving a hollow shell about 1 cm thick. Be careful not to puncture the skin.
  • Reserve the scooped-out zucchini flesh and set the hollowed zucchinis aside on a baking tray.

2. Cook the Potatoes:

  • Peel and chop the potatoes into even-sized pieces. Boil them in salted water for about 15-20 minutes, or until they are fork-tender.
  • Drain the potatoes and mash them using a potato masher or a fork until smooth. Set the mashed potatoes aside.

3. Prepare the Filling:

  • In a medium skillet, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until the onion becomes translucent.
  • Add the reserved zucchini flesh to the skillet and cook for an additional 5 minutes, until the zucchini softens and releases its moisture.
  • Stir in the mashed potatoes, salt, and black pepper. Mix well to combine.
  • Remove the skillet from the heat and fold in the chopped parsley and mozzarella. The mozzarella will begin to melt slightly, creating a creamy filling.

4. Stuff the Zucchini:

  • Preheat your oven to 180°C (350°F).
  • Using a spoon, fill each hollowed zucchini with the potato-mozzarella mixture. Pack the filling firmly into each zucchini half.
  • Once the zucchinis are stuffed, sprinkle the tops with breadcrumbs and grated cheese for added texture and flavor.
  • Drizzle a little extra virgin olive oil over the stuffed zucchinis to help them become golden and crispy while baking.

5. Bake the Stuffed Zucchini:

  • Place the baking tray with the stuffed zucchinis into the preheated oven.
  • Bake for 20-25 minutes, or until the tops are golden brown and the zucchini is tender.
  • If the tops are browning too quickly, you can cover the zucchinis with foil for the first 15 minutes of baking, then remove the foil for the final 10 minutes to crisp up the tops.

6. Serve:

  • Once baked, remove the stuffed zucchinis from the oven and allow them to cool slightly before serving.
  • Garnish with a little extra chopped parsley and a drizzle of olive oil if desired.
  • These stuffed zucchinis can be served as a main course alongside a simple green salad, or as a side dish with your favorite protein.

Cooking Tips

  • Zucchini Scooping: Be careful when scooping out the zucchini flesh. If you scoop too much, the zucchini may break or become too thin to hold the filling. Leave a sturdy border for best results.
  • Cheese Options: While mozzarella gives a soft, gooey texture, you can experiment with other cheeses like cheddar, gouda, or fontina for added flavor. Parmesan adds a nice salty kick when sprinkled on top.
  • Potato Texture: For a smoother filling, make sure to mash the potatoes well. You can even use a ricer or food mill if you want an ultra-creamy texture.
  • Baking Tip: If you want the tops extra crispy, turn on the broiler for the last 2-3 minutes of baking, but keep an eye on them to prevent burning.
  • Customization: Feel free to add other vegetables to the filling, such as sautéed spinach or mushrooms, for extra flavor and nutrition.

Storage

  • Refrigeration: Store any leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-12 minutes until warmed through.
  • Freezing: You can freeze the stuffed zucchinis before baking. Wrap each stuffed zucchini half tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Nutritional Facts (per serving, based on 6 servings):

  • Calories: 220 kcal
  • Protein: 9 g
  • Fat: 10 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sodium: 350 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.


FAQs

1. Can I use other vegetables for the filling?

Yes, you can add other vegetables like mushrooms, spinach, or bell peppers to the filling. Simply sauté them along with the onions and zucchini flesh before mixing them with the mashed potatoes.

2. Can I make this dish vegan?

Absolutely! You can substitute the mozzarella and Parmesan with dairy-free cheese alternatives. Use olive oil instead of butter, and the rest of the ingredients are naturally vegan-friendly.

3. What can I serve with these stuffed zucchinis?

These stuffed zucchinis pair well with a fresh green salad, quinoa, or couscous. You can also serve them alongside grilled chicken or fish for a complete meal.

4. Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes can be used for a slightly sweeter filling. The texture will remain the same, but the flavor will have a subtle sweetness that pairs well with the zucchini and cheese.

5. How do I prevent the zucchini from becoming too soft while baking?

To avoid overcooking the zucchini, make sure to only bake them until the tops are golden and crispy, which usually takes around 20-25 minutes. If you prefer firmer zucchini, you can reduce the baking time slightly.


Conclusion

These Baked Stuffed Zucchini with Mozzarella and Potatoes are the perfect combination of soft, cheesy filling and tender baked zucchini. The richness of the mozzarella and Parmesan adds an irresistible flavor, while the breadcrumbs on top provide a delightful crunch. This recipe is a great way to use up fresh zucchini and make a dish that’s both nutritious and indulgent.

The stuffed zucchinis are easy to prepare and can be customized with different vegetables, herbs, or cheeses to suit your taste. Whether you’re serving them as a main dish or a side, they’re sure to be a hit at the dinner table. With a crispy golden top and creamy filling, this dish strikes the perfect balance between healthy and satisfying. Enjoy!