Herb-Stuffed Zucchini Recipe

Name: Herb-Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 round zucchini (10 ounces each); 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for brushing; 1 small zucchini (6 ounces), cut into 1/2-inch dice; Salt and freshly ground pepper; 2 tablespoons minced onion; 1 garlic clove, minced; 1 medium tomato, finely chopped; 1/2 cup diced ham (2 ounces); 1/2 cup cooked basmati rice; 1 tablespoon chopped parsley; 1 teaspoon chopped thyme; 1/4 cup packed fresh bread crumbs

Servings: persons

4 round zucchini (10 ounces each)
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for brushing
1 small zucchini (6 ounces), cut into 1/2-inch dice
Salt and freshly ground pepper
2 tablespoons minced onion
1 garlic clove, minced
1 medium tomato, finely chopped
1/2 cup diced ham (2 ounces)
1/2 cup cooked basmati rice
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1/4 cup packed fresh bread crumbs

1
Preheat the oven to 375.
2
Cut a thin slice off the tops of the round zucchini and discard them.
3
Using a small spoon, scrape out the flesh, leaving a 1/4-inch-thick wall.
4
Coarsely chop the flesh and squeeze dry.
5
Heat 1 tablespoon of the olive oil in a large skillet.
6
Add the diced zucchini, season with salt and pepper and cook over moderately high heat, stirring, until barely tender, about 3 minutes.
7
Transfer to a bowl.
8
Heat 1 tablespoon of the olive oil in the skillet.
9
Add the onion, garlic, tomato and scraped out zucchini flesh and cook over high heat, stirring occasionally, until tender, about 4 minutes.
10
Add to the bowl and refrigerate for 20 minutes.
11
Stir in the ham, rice, parsley and thyme and season with salt and pepper.
12
Season the zucchini cups with salt and pepper and brush the outside with olive oil.
13
In a small bowl, rub the bread crumbs with the remaining 1/2 teaspoon of olive oil.
14
Mound the stuffing in the cups and top with the crumbs.
15
Set the zucchini on a baking sheet and bake for about 40 minutes, or until tender and heated through.
16
Serve hot or at room temperature.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 round zucchini (10 ounces each), 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for brushing, 1 small zucchini (6 ounces), cut into 1/2-inch dice, Salt and freshly ground pepper, and more.

Yes, Herb-Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions