Summer Veggie Stuffed Zucchini
The abundance of zucchini this time of year makes me one happy mama. I love, love, love zucchini. I’m sure it stems back from my fond memories of eating it as a kid. No sarcasm here. I grew up on the vitamin packed vegetable. My mom used to steam the living crap out of it, smoother it in butter and sprinkle it with just a touch of salt. Mmmmm, it would literally almost melt in your mouth.
While I don’t steam zucchini these days, I roast it, saute it, bake it in bread and my absolute favorite: stuff it.
This vegetarian version uses the height of summer produce and couldn’t be easier to throw together.
I hollow out the zucchini with the back of a spoon, reserving the pulp, leaving a nice sturdy base for the vegetable mixture to sit in.
Zucchini is a little bland on it’s own so before filling it sprinkle just a dash of salt and pepper in the hollowed out cavity.
This recipe is easily adapted to whatever vegetables you have on hand but I used an assortment of peppers, leeks, the insides of the zucchini, garlic and fresh tomatoes.
I think this makes a lovely light supper although my husband would argue that it actually makes a better side dish to a plate of baked meatballs……..either way you
slice bake it, these are scrumptious.
Zucchini naturally has a lot of water in it. Baking it can create a soggy mess if you’re not careful.
So, please, be careful.
Soggy overcooked vegetables are gross.
One way to avoid this is to bake them quickly and at a higher oven temperature. The tops brown, the zucchini retains a little bite, and the vegetable mixture is cooked to perfection.
An easy and healthy way to use up some of that zucchini!
Summer Vegetable Stuffed Zucchini
- 4 zucchini
- 3 tablespoons olive oil
- 1 cup diced bell peppers, any color
- 1/2 cup diced leeks or green onions
- 3 cloves garlic, minced
- 3 roma tomatoes, about 3/4 cup
- 2/3 cup bread crumbs
- 2/3 cup parmesan cheese
- 2 eggs, beaten
- salt and pepper
Preheat oven to 400F degrees. Line a baking sheet with tin foil; set aside. Slice the zucchini in half length wise. Using the back of a spoon, hollow out the inside flesh of the zucchini leaving just a little bit to create a nice base. Roughly chop the reserved zucchini that you scooped out. In a large saute pan, heat the olive oil over medium heat. Add the reserved zucchini insides, bell peppers, onion and garlic. Cook for 10 minutes, stirring frequently. Stir in tomatoes and heat for another 1-2 minutes. Remove from heat and season with salt and pepper. Transfer mixture to a bowl and let cool 10 minutes. Add bread crumbs, parmesan cheese and eggs to bowl of vegetables and mix thoroughly. Divide the mixture evenly among the 8 zucchini boats. Bake, uncovered, for 25 minutes. Remove from oven, cool for 10 minutes and serve. I like to eat mine over some steamed rice, couscous or orzo pasta to make a complete meal. They are also an excellent side dish!
This is all I need for dinner!
With a side of watermelon? 🙂
Lately I am loving meatless meals, and this looks so good! I love zucchini too!
Thanks Kami! I’m loving the meatless meals too right now, it’s just that time of year.
I just wonder if there is any room in them for my ENTIRE HEAD.
I made something similar last week, only I added sausage to the filling. So good. I like your tip to salt and pepper the zucchini before filling it.
Perfect way to use up end of summer vegetables!
My husband and I made these tonight and they are AMAZING! We keep a spreadsheet of recipes that we want to make over and over again, and after one bite these were definitely deemed “spreadsheet worthy.” Thanks for the recipe!
Yeah, I made the spreadsheet!!! SO happy you liked them. 🙂
I love stuffed zucchini! I made some several years ago for Marie and family. It bombed… this recipe looks so good!
I’ve had more recipe fails than I care to admit! 🙂
Making these tonight! 1 BIG zucchini with stuffings are for myself 🙂
My husband asked for stuffed zucchini for dinner as a side. I have never made them before because he is a picky eater. I was both surprised and excited he asked for them. Stuffed zucchini coming up 🙂
I made this with everything, but the bread crumbs because I forgot to get some. It tasted great! I added a bit more cheese and veggies to make up for it and filled one giant zucchini instead of 8 smaller ones.