Stuffed Zucchini with Vegetables and Cheese is a delightful and healthy dish that showcases the fresh flavors of zucchini, bell pepper, onion, carrot, and melted cheese. It’s a versatile vegetarian recipe that can serve as a light main course or a flavorful side dish. The zucchini boats are hollowed out and stuffed with a savory mixture of sautéed vegetables, herbs, and breadcrumbs, then topped with cheese and baked to golden perfection. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a wholesome and delicious meal.
Whether you’re looking for a quick weeknight dinner or a creative way to use up garden-fresh zucchini, this recipe is a winner. It’s easy to customize with different types of cheese or additional vegetables, and it pairs well with a simple salad or grilled meat for a more substantial meal.
Full Recipe:
Ingredients
- Zucchini – 2 medium-sized
- Olive oil – 1 tablespoon
- Salt – ½ teaspoon
- Onion – 1 medium, finely chopped
- Red bell pepper – 1, diced
- Carrot – 1 medium, grated
- Black pepper – a pinch
- Cheese (mozzarella, cheddar, or your choice) – 50 g, grated
- Fresh parsley – 1 tablespoon, chopped
- Breadcrumbs – 3 tablespoons
Step-by-Step Instructions
1. Prepare the Zucchini:
- Preheat your oven to 180°C (350°F).
- Wash the zucchini thoroughly, then slice each one in half lengthwise. Using a spoon, carefully scoop out the seeds and flesh from the center, leaving about 1 cm (½ inch) of the zucchini flesh intact to create a boat shape.
- Set aside the scooped-out zucchini flesh, as you will use it later in the stuffing.
2. Cook the Vegetables:
- In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until soft and translucent.
- Add the diced red pepper and grated carrot to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables soften.
- Finely chop the reserved zucchini flesh and add it to the skillet. Season with ½ teaspoon of salt, a pinch of black pepper, and continue cooking for 2-3 minutes, allowing the mixture to cook down and release its flavors.
3. Prepare the Filling:
- Once the vegetables are cooked, remove the skillet from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, combine the cooked vegetable mixture, grated cheese, and chopped parsley. Stir well to combine.
- Add the breadcrumbs to the mixture and stir again. The breadcrumbs help bind the ingredients together and add a bit of texture to the stuffing.
4. Stuff the Zucchini Boats:
- Place the zucchini halves on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Spoon the vegetable and cheese filling into each zucchini boat, pressing it down gently to pack it in.
- Once all the zucchini halves are stuffed, sprinkle a little extra grated cheese and breadcrumbs on top for a crispy, golden finish.
5. Bake the Zucchini:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown on top.
- If you prefer the top to be extra crispy, you can turn on the broiler for the last 2-3 minutes of baking. Keep a close eye on it to avoid burning the top.
6. Serve:
- Once the stuffed zucchini boats are cooked, remove them from the oven and allow them to cool slightly.
- Garnish with a sprinkle of fresh parsley and serve warm. These stuffed zucchini boats are perfect on their own or served with a side salad, rice, or grilled meat.
Cooking Tips
- Cheese Selection: Mozzarella provides a melty, mild flavor, but feel free to experiment with other cheeses like cheddar, gouda, or Parmesan for a sharper taste. You can even mix cheeses for a more complex flavor.
- Vegetable Add-Ins: This recipe is highly adaptable. Feel free to add other vegetables such as spinach, mushrooms, or corn to the stuffing for extra flavor and nutrition. Just make sure to sauté them first to remove excess moisture.
- Crumb Topping: For a crunchier topping, mix the breadcrumbs with a little olive oil before sprinkling them on top. This will help them brown more evenly.
- Zucchini Cooking Time: Be careful not to overcook the zucchini. You want them tender but not mushy. Keep an eye on them during baking, and if necessary, reduce the baking time slightly for smaller zucchinis.
Storage
- Refrigeration: 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 180°C (350°F) for 10-15 minutes until warmed through.
- Freezing: If you want to make the zucchini ahead of time and freeze them, prepare the dish up to the point of baking. Wrap each stuffed zucchini half tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before baking as directed.
Nutritional Facts (per serving, based on 4 servings):
- Calories: 180 kcal
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Sodium: 450 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I make this dish vegan?
Yes! You can easily make this dish vegan by using dairy-free cheese and replacing the breadcrumbs with a vegan variety. You can also use nutritional yeast for a cheesy flavor without the cheese.
2. Can I prepare the stuffed zucchini in advance?
Absolutely! You can prepare the stuffed zucchini up to the point of baking and store them in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake them as directed.
3. What other seasonings can I add?
Feel free to get creative with your seasoning. You can add dried oregano, thyme, or even a pinch of cayenne pepper to give the dish a little kick.
4. What can I serve with stuffed zucchini?
These stuffed zucchini boats pair well with a variety of sides. Consider serving them with a green salad, roasted potatoes, or a grain like quinoa or rice for a more filling meal.
5. How do I prevent the zucchini from becoming soggy?
Make sure not to overfill the zucchini with too much moist filling, and bake them in a preheated oven. You can also sprinkle a small amount of salt inside the zucchini boats before stuffing them and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry before filling.
Conclusion
Stuffed Zucchini with Vegetables and Cheese is a simple yet satisfying dish that’s perfect for showcasing the flavors of fresh, in-season zucchini. The combination of sautéed vegetables, melty cheese, and crispy breadcrumbs makes for a comforting meal that’s both healthy and delicious.
Whether you’re serving it as a main course or a side dish, this stuffed zucchini recipe is sure to impress. It’s versatile enough to be customized with different vegetables, cheeses, or herbs, and the result is always a dish that’s flavorful and wholesome. Perfect for a quick weeknight meal or a special dinner, this recipe will become a family favorite. Enjoy!