This Stuffed Zucchini with Vegetables and Cheese recipe is a healthy, flavorful dish that’s perfect for lunch or dinner. It combines fresh zucchini, stuffed with a savory mix of vegetables, herbs, and cheese, then baked to perfection. This recipe is easy to make, light, and can be customized to your taste with various vegetables and cheeses.
Preparation, Cooking, and Total Times:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Cuisine: Healthy, Mediterranean
Ingredients:
For the Stuffed Zucchini:
- 4 medium zucchinis, halved lengthwise and hollowed out
- 1/2 onion, finely chopped
- 1 carrot, grated
- 1 bell pepper, finely chopped
- 1/2 cup (60g) mushrooms, chopped
- 2 cloves garlic, minced
- 1/2 cup (50g) grated cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper, to taste
- 1 teaspoon Italian herbs (or your favorite herb mix)
For Topping:
- 1/2 cup (50g) cheese (extra for topping)
- Fresh parsley, chopped (optional, for garnish)
- Balsamic glaze (optional, for drizzling)
Step-by-Step Cooking Directions:
1. Prepare the Zucchini:
- Preheat your oven to 180°C (350°F).
- Cut the zucchinis in half lengthwise and scoop out the insides, leaving a little bit of the flesh attached to the skin to create a “boat.”
- Save the zucchini flesh you scoop out to use in the filling. Set the hollowed zucchini halves aside.
2. Prepare the Vegetable Filling:
- Chop the onion, bell pepper, and mushrooms. Grate the carrot and mince the garlic.
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and garlic and sauté for about 3 minutes until the onion becomes translucent.
- Add the carrot, bell pepper, and mushrooms to the pan and sauté for an additional 5 minutes until the vegetables soften.
- Stir in the zucchini flesh you saved earlier and cook for another 2 minutes. Season with salt, pepper, and Italian herbs. Remove from heat and let the mixture cool slightly.
- Once the vegetable mixture has cooled, stir in the grated cheese (reserve a little for topping).
3. Stuff the Zucchini:
- Fill each hollowed zucchini half with the vegetable and cheese mixture, pressing gently to ensure they are packed tightly.
- Place the stuffed zucchini halves on a baking sheet lined with parchment paper.
4. Bake the Stuffed Zucchini:
- Sprinkle the remaining cheese over the stuffed zucchinis.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese on top is melted and golden brown.
5. Serve:
- Once baked, remove the zucchini from the oven and let them cool for a couple of minutes.
- Garnish with fresh parsley and, if desired, drizzle with balsamic glaze for added flavor.
- Serve warm and enjoy!
Serving Suggestions:
-
With a Side Salad:
Serve these stuffed zucchinis with a green salad or a Mediterranean side salad for a well-rounded, healthy meal. -
Over Quinoa or Rice:
Serve the stuffed zucchinis over quinoa, brown rice, or cauliflower rice for a more filling meal. -
With Garlic Bread:
Pair this dish with a side of garlic bread or crusty bread to soak up any extra juices. -
For a Light Dinner:
These stuffed zucchinis are perfect as a light dinner on their own. Pair them with a glass of white wine for a more indulgent meal.
Health Benefits:
-
Low in Calories:
Zucchini is low in calories, making it an excellent choice for a light, nutritious meal. The stuffed zucchini is also full of vegetables, making it a wholesome dish. -
Packed with Nutrients:
Zucchini provides a good source of vitamins C and A, both of which support immune health and skin health. The vegetables in the filling are also rich in fiber, which helps with digestion. -
High in Protein:
The cheese and vegetables provide protein, which is important for muscle repair and growth. -
Rich in Antioxidants:
The vegetables in this dish are rich in antioxidants, which help protect your body from oxidative stress and inflammation.
Cooking Tips:
-
Don’t Overstuff the Zucchini:
Make sure to gently pack the filling into the zucchini halves. Overstuffing can cause the filling to spill out while baking. -
Add Extra Veggies:
Feel free to add more vegetables such as spinach, eggplant, or tomatoes to the filling for a more complex flavor. -
Use a Non-Stick Baking Sheet:
To prevent the zucchinis from sticking, use a non-stick baking sheet or line your baking sheet with parchment paper. -
Pre-cook the Zucchini:
If you like your zucchini a bit more tender, you can pre-cook the hollowed-out zucchini halves by steaming or boiling them for a few minutes before stuffing them.
Variations to Try:
-
Add Meat:
If you want a heartier meal, you can add ground turkey, chicken, or beef to the filling for extra protein. -
Use a Different Cheese:
Swap out the mozzarella for feta, goat cheese, or cheddar for a different flavor profile. -
Spicy Version:
Add some red pepper flakes, jalapeños, or a dash of hot sauce to the filling for extra heat. -
Vegan Version:
For a vegan version, replace the cheese with vegan cheese and use flax eggs or chia eggs instead of regular eggs. -
Herbed Version:
Experiment with adding fresh herbs such as oregano, thyme, or basil for additional flavor.
Conclusion:
These Stuffed Zucchini with Vegetables and Cheese are a delicious and healthy meal that’s perfect for any occasion. The combination of fresh zucchini, flavorful vegetable filling, and melted cheese creates a satisfying dish that’s both light and filling. Whether you’re serving it as a side or a main dish, these stuffed zucchinis are sure to be a hit. Enjoy!
Frequently Asked Questions (FAQs):
-
Can I use a different type of vegetable for stuffing?
Yes, you can use a variety of vegetables such as eggplant, bell peppers, or mushrooms as the base for the stuffing. -
Can I make these ahead of time?
Yes, you can prepare the stuffed zucchinis in advance and store them in the refrigerator for up to 2 days. Just bake them when you’re ready to serve. -
Can I freeze the stuffed zucchinis?
Yes, you can freeze the stuffed zucchinis after assembling them. Store them in an airtight container in the freezer for up to 3 months. Bake from frozen when ready to serve. -
Can I make this dish without cheese?
Yes, you can make this dish dairy-free by omitting the cheese or using vegan cheese. -
Can I add grains to the filling?
Yes, you can add quinoa, rice, or farro to the filling for extra texture and substance. -
How do I store leftover stuffed zucchini?
Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. -
How can I make the zucchini softer?
If you prefer softer zucchini, you can steam or boil the zucchini halves briefly before stuffing them. -
What kind of herbs can I use in the filling?
Feel free to add oregano, thyme, basil, or parsley for extra flavor. -
Can I use rice paper instead of zucchini?
You can use rice paper to wrap the vegetable mixture if you prefer a different texture, but it won’t have the same flavor as zucchini. -
Can I add meat to the filling?
Yes, you can add ground beef, chicken, or turkey to the vegetable filling for added protein.