Stuffed Young Zucchini Recipe

Name: Stuffed Young Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick; 2 tablespoons EVOO (extra-virgin olive oil); Salt and pepper; 12 cremini mushrooms, chopped; 1 small to medium yellow onion, chopped; 3 to 4 garlic cloves, grated or chopped; 2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped; 2 slices white toasting bread; Softened butter; A small handful of fresh flat-leaf parsley leaves; A few sprigs of fresh tarragon or a small handful of fresh basil leaves; 3/4 cup shredded Parmigiano-Reggiano cheese; 1 egg, beaten

Servings: persons

4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick
2 tablespoons EVOO (extra-virgin olive oil)
Salt and pepper
12 cremini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 garlic cloves, grated or chopped
2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful of fresh flat-leaf parsley leaves
A few sprigs of fresh tarragon or a small handful of fresh basil leaves
3/4 cup shredded Parmigiano-Reggiano cheese
1 egg, beaten

1
Preheat the oven to 425F.
2
Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing.
3
Arrange the small hulls in a baking dish.
4
Drizzle with EVOO and season with salt and pepper.
5
Chop up the scraped zucchini flesh and reserve.
6
Heat the remaining EVOO in a skillet over medium-high heat and saute the mushrooms, onions, and garlic for 5 minutes.
7
Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.
8
While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor.
9
Add the parsley and tarragon or basil and pulse into herb crumbs.
10
Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg.
11
Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.

324

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick, 2 tablespoons EVOO (extra-virgin olive oil), Salt and pepper, 12 cremini mushrooms, chopped, and more.

Yes, Stuffed Young 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!

Stuffed Young Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions