Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise; 2 tablespoons extra virgin olive oil; 1/4 cup finely chopped onion; 3 cloves garlic, finely chopped; 1/4 cup finely chopped mushrooms; 1/4 cup finely chopped celery; 2 tablespoons dry white wine; 1 pound lean veal, coarsely ground; 3 tablespoons chopped fresh basil; 1 teaspoon chopped fresh rosemary; 3/4 cup grated Parmesan cheese; 1 egg, beaten; 2 tablespoons butter, softened; 2 teaspoons salt; 2 teaspoons pepper

Servings: persons

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

1
Preheat the oven to 375F.
2
Scoop out the insides of the zucchini halves with a small spoon.
3
Reserve the cored halves and the insides.
4
Heat the oil in a large saute pan over medium heat and saute for 1 to 2 minutes.
5
Then add the mushrooms and saute for 2 minutes more.
6
Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes.
7
Add the white wine and cook it down for 1 minute.
8
Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes.
9
Stir in the basil and the rosemary and cook for 1 to 2 minutes more.
10
Remove from the heat, place in a bowl, and allow to cool.
11
Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper.
12
Fill the cored zucchini with the mixture.
13
Fill a baking pan with 1/4 inch of water.
14
Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown.
15
Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

267

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 15 ingredients. The key ingredients include: 4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise, 2 tablespoons extra virgin olive oil, 1/4 cup finely chopped onion, 3 cloves garlic, finely chopped, and more.

Yes, 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!

Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions