Stuffed Zucchini with Pineapple, Mushrooms, and Cheese

This vibrant and flavorful stuffed zucchini recipe is a celebration of color, taste, and texture. Tender roasted zucchini boats are filled with a savory-sweet mixture of sautéed mushrooms, bell peppers, canned pineapple, onion, and garlic, all topped with golden melted cheese and fresh dill. Baked until bubbly and served with a refreshing vegetable salad and creamy homemade dressing, this dish is both a showstopper and a comforting family favorite.

Perfect for any occasion—from weeknight dinners to holiday gatherings—this recipe brings out the best in zucchini and shows how versatile vegetables can be when combined with bold, unexpected flavors like pineapple and paprika. Whether you’re a vegetarian looking for a hearty main course or a home cook seeking new ways to prepare summer produce, this stuffed zucchini is bound to impress.

Cooking Time

• Preparation Time: 25 minutes

• Cooking Time: 35 minutes

• Total Time: 60 minutes

• Servings: 4

Ingredients

• 2 medium zucchini

• Salt, sweet paprika powder, and garlic powder to taste

• Olive oil

• 1 onion

• 5 cloves garlic

• 250 g mushrooms, chopped

• 1 yellow bell pepper, diced

• 3 slices canned pineapple, chopped

• 100 g cheese (your choice of melty cheese)

• Fresh dill, chopped

For the Fresh Vegetable Salad:

• 2 cucumbers

• 1 red bell pepper

• 2 tomatoes

• Romaine lettuce leaves

• Salt, pepper, garlic powder

• Olive oil

For the Creamy Dressing:

• 100 ml vegetable oil

• 50 ml milk

• 15 g Dijon mustard

• 15 ml lemon juice

• 15 ml agave syrup (or honey)

• Salt and pepper to taste

• Fresh dill

• 2 cloves garlic

Step-by-Step Cooking Directions

1. Prepare the Zucchini

• Wash and trim the ends of the zucchini. Use a fork to gently score the zucchini lengthwise.

• Cut in half lengthwise and scoop out some of the flesh to make room for the filling.

• Season each zucchini half with salt, sweet paprika powder, and garlic powder.

• Brush with olive oil and place on a baking sheet. Bake at 180°C (356°F) for 20 minutes.

2. Prepare the Filling

• In a skillet, heat olive oil and sauté chopped onion for 1-2 minutes.

• Add minced garlic and cook until fragrant.

• Add the chopped mushrooms and cook until they begin to brown and release moisture.

• Stir in diced yellow bell pepper and continue to sauté for 5–7 minutes.

• Add chopped canned pineapple. Season with additional salt, paprika, and garlic powder.

• Cook until all vegetables are tender and well combined.

• Stir in chopped fresh dill and shredded cheese. Remove from heat.

3. Fill the Zucchini

• Spoon the mushroom and pineapple mixture into the pre-baked zucchini boats.

• Sprinkle the tops with extra cheese and dill.

• Return to the oven and bake for an additional 15 minutes at 180°C (356°F), or until the cheese is melted and bubbly.

4. Prepare the Salad

• Dice cucumbers, red bell pepper, and tomatoes. Chop romaine lettuce.

• Season with salt, pepper, and garlic powder.

• Drizzle with olive oil and toss well to combine.

5. Make the Dressing

• In a bowl or blender, combine vegetable oil, milk, Dijon mustard, lemon juice, agave syrup, salt, and pepper.

• Add grated garlic and chopped dill.

• Blend with a hand mixer or whisk until creamy and emulsified.

• Serve chilled over salad.

6. Serve

• Plate the stuffed zucchini with a generous helping of salad on the side.

• Drizzle with the homemade dressing and garnish with extra dill or parsley.

Nutritional Information (per serving)

• Calories: ~350 kcal

• Protein: ~12 g

• Carbohydrates: ~25 g

• Fat: ~22 g

• Fiber: ~5 g

• Sugar: ~8 g

Note: Nutritional values may vary based on cheese and exact portions used.

The Origins and Popularity of the Recipe

This dish is a modern interpretation of traditional Mediterranean and Eastern European stuffed vegetable recipes. Zucchini is a staple in these cuisines, often filled with rice, meat, or cheese. The twist of adding pineapple and mushrooms adds a sweet-savory element that’s becoming increasingly popular in fusion kitchens. This recipe resonates with current food trends like plant-based meals, global flavors, and vegetable-forward eating.

Reasons Why You’ll Love the Recipe

• It’s colorful and crowd-pleasing.

• Full of fiber-rich vegetables and plant-based nutrition.

• The pineapple adds a sweet contrast to the umami-rich mushrooms.

• Cheesy, comforting, and still light enough for summer meals.

• Customizable with your favorite veggies or cheeses.

• Great for meal prep or as a vegetarian main dish.

Health Benefits

• Zucchini is low in calories and rich in antioxidants and vitamin C.

• Mushrooms provide B vitamins and immune-supporting properties.

• Bell peppers offer vitamin A, beta carotene, and fiber.

• Garlic and dill are both known for their anti-inflammatory and digestive benefits.

• Homemade dressing skips processed sugars and preservatives.

Serving Suggestions

• Serve warm as a main dish with salad and crusty bread.

• Enjoy cold the next day for a light lunch or picnic.

• Slice leftovers and pack in meal prep containers.

• Pair with a side of couscous or herbed rice for extra heartiness.

Common Mistakes to Avoid

• Overcooking zucchini in the first bake—keep it just tender so it holds its shape.

• Not draining pineapple—excess juice can make the filling soggy.

• Using too watery cheese like fresh mozzarella—choose semi-hard cheeses instead.

• Skipping the seasoning—every component should be flavored for the best result.

• Forgetting to squeeze zucchini flesh—too much moisture can ruin the texture.

Pairing Recommendations

• Wine: Try a dry white like Sauvignon Blanc or a light red like Pinot Noir.

• Drinks: Sparkling water with lemon, homemade iced tea, or a fresh herb spritz.

• Side dishes: Garlic flatbread, quinoa salad, or a warm lentil stew.

Cooking Tips

• Pre-salt the zucchini and let it sit for 10 minutes to draw out moisture.

• For extra richness, mix a spoonful of sour cream or cream cheese into the filling.

• Want crunch? Top with toasted breadcrumbs or crushed nuts.

• Double the batch and freeze baked zucchini boats in foil for up to 2 months.

Similar Recipes to Try

• Stuffed bell peppers with quinoa and feta

• Eggplant boats with lentils and tomato sauce

• Roasted butternut squash with spinach and goat cheese

• Zucchini roll-ups with ricotta and herbs

• Cauliflower steaks with mushroom ragout

Variations to Try

• Add rice or bulgur to the filling for a heartier option.

• Use tofu instead of cheese for a vegan-friendly version.

• Add sun-dried tomatoes or olives for Mediterranean flair.

• Swap pineapple for grated apple for a different sweet note.

• Mix in walnuts or cashews for texture.

Ingredient Spotlight: Zucchini

Zucchini is a highly versatile summer squash rich in vitamin C, manganese, and dietary fiber. Low in calories and carbs, it absorbs flavors well and can be baked, grilled, sautéed, or spiralized. In this recipe, it serves as both vessel and base, delivering moisture and a mild taste that lets the filling shine. Choose medium zucchinis with smooth, unblemished skin for the best results.

Conclusion

Stuffed zucchini with pineapple, mushrooms, and cheese is a beautifully balanced recipe that brings together sweet, savory, creamy, and herbaceous notes in every bite. It’s the kind of meal that satisfies without being heavy and surprises without being strange. Whether you’re hosting guests or looking for a new family favorite, this recipe is guaranteed to impress. With the refreshing salad and homemade dressing, it becomes a complete plate of goodness that’s both nourishing and delicious.

Frequently Asked Questions (FAQ)

1. Can I make this recipe vegan?
Yes! Swap cheese with vegan shredded cheese and use plant-based milk and mayo in the dressing.

2. Can I use fresh pineapple instead of canned?
Absolutely. Just be sure to cut it into small pieces and remove the core for tenderness.

3. What other cheeses work well here?
Try gouda, Monterey Jack, provolone, or even feta for a sharper flavor.

4. Can I add protein to this dish?
You can add cooked quinoa, beans, or sautéed tofu for extra protein.

5. Is this freezer-friendly?
Yes, bake the stuffed zucchini, cool completely, and freeze in airtight containers for up to 2 months.

6. How do I prevent watery filling?
Be sure to drain the pineapple, sauté off excess mushroom moisture, and pre-salt the zucchini.

7. What can I use instead of mushrooms?
Eggplant, zucchini flesh, lentils, or even cooked rice can substitute for mushrooms.

8. Can I prepare this ahead of time?
Yes! Prepare the filling and stuff the zucchini up to 24 hours ahead. Store covered in the fridge and bake when ready.

9. How long will leftovers keep?
Stored in an airtight container, leftovers will keep 3–4 days in the fridge.

10. Can I grill the zucchini instead of baking?
Yes, grill the zucchini halves until charred but firm, then stuff and finish in the oven or under the broiler.