Picture this: a cozy evening at home and a dish that feels like a warm hug. I’m about to dive into making these cheesy, herby stuffed zucchini boats that are not just delicious, but also have this magical ability to make you feel like a cooking wizard. Let’s get our hands on some zucchini and transform them into a dish that’s as satisfying to make as it is to eat!
I enjoy preparing dishes that are not only very nutritious but also very delightful, and stuffed zucchini is one of my favorites. Each half is filled with a melody of beautiful flavors: onion and garlic sautéed to sweet perfection; diced tomatoes bubbling with juicy goodness; warm, toasty quinoa; and gooey mozzarella.
Topped with freshly cracked black pepper, grating of nutty Parmesan, and the world’s most beautiful herb, fresh basil—satisfying fluffy bites of this dish are jam-packed with good-for-you ingredients.
Ingredients
- Zucchini: Low in calories, rich in vitamins A and C, adds moisture and a tender texture.
- Quinoa: A complete protein source with all nine essential amino acids, provides fiber and nutrients.
- Olive Oil: Contains healthy monounsaturated fats and antioxidants, enhances flavor and texture.
- Tomatoes: Rich in vitamin C and lycopene, adds a fresh, slightly tangy flavor.
- Garlic: Offers immune-boosting properties, adds a warm, savory depth.
Ingredient Quantities
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/2 cup cooked quinoa or rice
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup breadcrumbs
How to Make this
1. Prepare your culinary oven to the temperature of 375 degrees Fahrenheit (190 degrees Celsius).
2. Halve each zucchini lengthwise. Scoop out the seeds and flesh, leaving a 1/4-inch-thick shell. Chop the flesh and set it aside.
3. Warm the olive oil in a big pan over a medium flame. Toss in the diced onion and let it cook down to translucence, about 3-4 minutes. The is a Mohawk agreement that was probably made in the mid-seventeenth century, shortly after the French entered the Mohawk Valley.
4. Add the garlic, minced, to the skillet and cook for 1 minute more, stirring all the time.
5. Incorporate the consolidated zucchini, tomato, and quinoa or rice mixture into the main dish. Season with oregano, salt, and pepper. Allow the filling to reach a uniform temperature, taking about 5 minutes to finish it off.
6. Take the skillet from the heat and mix in the shredded mozzarella cheese, the grated Parmesan cheese, and the fresh basil that has been chopped.
7. Zucchini shells should be placed into a baking dish. The filling should be divided evenly among the shells, which should then be pushed down slightly to pack the filling in.
8. Distribute the breadcrumbs uniformly over the stuffed zucchini.
9. Preheat the oven and bake for 20-25 minutes, or until tender and golden brown.
10. Serve the warm stuffed zucchini. Garnish with fresh basil, if desired.
Equipment Needed
1. Oven
2. Knife
3. Cutting board
4. Spoon (for scooping zucchini)
5. Skillet
6. Spatula or wooden spoon (for stirring)
7. Baking dish
8. Measuring cups and spoons
9. Grater (for cheese)
10. Mixing bowl
FAQ
- Q: Can I use another type of cheese?A: Absolutely, you can use any cheese you love, like cheddar or feta—both of which can give a dish their own unique twist.
- Q: Can this recipe be made vegan?A: Yes, switch out the cheese for a plant-based variety and be sure to cook your quinoa or rice in vegetable broth.
- Q: How do I prevent the zucchini from becoming soggy?A: To help the zucchini shells hold their shape, bake them for a few minutes before stuffing. This is the first tip.
- Q: Can I prepare this dish ahead of time?A: Yes, put together the stuffed zucchinis and chill them. Bake them off right before serving.
- Q: How long can leftovers be stored?Prolong the life of uneaten food by sealing it in an air-tight container and refrigerating it. If festive food doesn’t make it past 3 days, it has given up the ghost.
- Q: What can I serve with stuffed zucchini?Pair them with a crisp green salad or some crusty bread for a meal that is, well, complete.
- Q: Can I freeze stuffed zucchini?A: Yes. Freeze them before baking. Allow them to thaw in the fridge overnight and bake as directed.
How To Make Delicious Stuffed Zucchini Recipe Substitutions and Variations
For olive oil, substitute with coconut oil or avocado oil.
If using farro or couscous in place of quinoa or rice.
For shredded mozzarella cheese, use Monterey Jack or cheddar cheese.
For grated Parmesan cheese, use Pecorino Romano or nutritional yeast for a nondairy option.
Substituting for fresh basil from the source material, you can use fresh parsley or cilantro in its place.
Pro Tips
1. Drain Excess Moisture: Before adding the chopped zucchini flesh to the skillet, consider placing it in a clean kitchen towel and squeezing out excess moisture. This will prevent the filling from becoming too watery during baking.
2. Roast Breadcrumbs: To add extra flavor and crunch, toast the breadcrumbs in a dry skillet or with a little olive oil before sprinkling them over the stuffed zucchini. This will give them a nice golden color and a nutty taste.
3. Cheese Variations: For a different flavor profile, try mixing in some crumbled feta cheese or goat cheese with the mozzarella and Parmesan. These cheeses add a tangy element that pairs well with the other ingredients.
4. Seasoned Filling: Taste the filling before stuffing the zucchini shells. You can add more herbs or spices, such as red pepper flakes for heat or a pinch of nutmeg for warmth, to enhance the dish’s complexity.
5. Baking Dish Preparation: Lightly oil or spray the baking dish before placing the zucchini shells inside. This will prevent them from sticking to the dish and will make serving easier.
How To Make Delicious Stuffed Zucchini Recipe
My favorite How To Make Delicious Stuffed Zucchini Recipe
Equipment Needed:
1. Oven
2. Knife
3. Cutting board
4. Spoon (for scooping zucchini)
5. Skillet
6. Spatula or wooden spoon (for stirring)
7. Baking dish
8. Measuring cups and spoons
9. Grater (for cheese)
10. Mixing bowl
Ingredients:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1/2 cup cooked quinoa or rice
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Instructions:
1. Prepare your culinary oven to the temperature of 375 degrees Fahrenheit (190 degrees Celsius).
2. Halve each zucchini lengthwise. Scoop out the seeds and flesh, leaving a 1/4-inch-thick shell. Chop the flesh and set it aside.
3. Warm the olive oil in a big pan over a medium flame. Toss in the diced onion and let it cook down to translucence, about 3-4 minutes. The is a Mohawk agreement that was probably made in the mid-seventeenth century, shortly after the French entered the Mohawk Valley.
4. Add the garlic, minced, to the skillet and cook for 1 minute more, stirring all the time.
5. Incorporate the consolidated zucchini, tomato, and quinoa or rice mixture into the main dish. Season with oregano, salt, and pepper. Allow the filling to reach a uniform temperature, taking about 5 minutes to finish it off.
6. Take the skillet from the heat and mix in the shredded mozzarella cheese, the grated Parmesan cheese, and the fresh basil that has been chopped.
7. Zucchini shells should be placed into a baking dish. The filling should be divided evenly among the shells, which should then be pushed down slightly to pack the filling in.
8. Distribute the breadcrumbs uniformly over the stuffed zucchini.
9. Preheat the oven and bake for 20-25 minutes, or until tender and golden brown.
10. Serve the warm stuffed zucchini. Garnish with fresh basil, if desired.
