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, 1 1/2-inches thick; 2 tablespoons extra-virgin olive oil; 12 crimini mushrooms, chopped; 1 small to medium yellow onion, chopped; 3 to 4 cloves garlic, grated or chopped; Salt and freshly ground black pepper; 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped; 2 slices white toasting bread; Softened butter; A small handful flat-leaf parsley; A few sprigs fresh tarragon or a small handful basil leaves; 3/4 cup shredded Parmigiano-Reggiano; 1 egg, beaten

Servings: persons

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

1
Heat the oven to 425 degrees F.
2
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing.
3
Reserve the center flesh.
4
Arrange the small hulls in a baking dish.
5
Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste.
6
Chop the reserved zucchini flesh and set aside.
7
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes.
8
Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
9
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces.
10
Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
11
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg.
12
Mound the zucchini stuffing in to the shells and roast for 15 minutes.
13
Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

369

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, 1 1/2-inches thick, 2 tablespoons extra-virgin olive oil, 12 crimini mushrooms, chopped, 1 small to medium yellow onion, 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