Mediterranean Baked Stuffed Zucchini: A Cheesy Delight

A flavorful Mediterranean Baked Stuffed Zucchini recipe with a cheesy filling, perfect for busy weeknights.

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Prep Time 20

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 zucchini halves

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini Choose medium-sized, evenly shaped zucchinis for optimal stuffing and presentation.

For the Filling

1 cup Onion Adds a sweet depth; can be substituted with shallots or leeks.
2 cloves Garlic Essential for a fragrant aroma; fresh cloves work best.
1 cup Herbs (e.g., parsley, basil) Fresh herbs enhance the freshness of the dish.
1 cup Breadcrumbs Provides structure and crunch; use gluten-free breadcrumbs for a gluten-free option.
1 cup Mozzarella Cheese Adds creaminess and a delightful stretch; substitute with cheddar or Monterey Jack.
1/2 cup Parmesan Cheese Contributes a nutty richness; Pecorino Romano is a great alternative.
2 tablespoons Lemon Juice Brightens the flavor profile; fresh juice is preferred.

Equipment

Baking Dish
Skillet
Sharp Knife
Sturdy spoon

Method

Step-by-Step Instructions

Preheat your oven to 180°C (350°F).
Slice the zucchinis in half lengthwise and scoop out the insides.
Sauté chopped onion and minced garlic in olive oil for 3-4 minutes.
Stir in the reserved zucchini flesh and cook for another 5 minutes.
Mix sautéed mixture with breadcrumbs, mozzarella, Parmesan, and herbs.
Stuff each zucchini half with the mixture and arrange in a baking dish.
Bake for 25-30 minutes until golden brown and tender.
Let cool for a few minutes before serving, optionally garnished with lemon juice.

Nutrition

Serving: 1zucchini halfCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Perfect for meal prep, store unbaked zucchinis in the fridge or freeze them to bake later.

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