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!