Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon pure olive oil, plus more for drizzling; 1 medium onion, coarsely chopped; 6 long or round zucchini (6 to 8 ounces each); 4 cups coarse fresh bread crumbs; 1 cup coarsely chopped parsley; 5 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch dice; Salt and freshly ground pepper; Freshly grated nutmeg; 5 large eggs, beaten; 1/4 cup water; 3 garlic cloves, halved; 3 medium tomatoes, chopped

Servings: persons

1/4 cup plus 1 tablespoon pure olive oil, plus more for drizzling
1 medium onion, coarsely chopped
6 long or round zucchini (6 to 8 ounces each)
4 cups coarse fresh bread crumbs
1 cup coarsely chopped parsley
5 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch dice
Salt and freshly ground pepper
Freshly grated nutmeg
5 large eggs, beaten
1/4 cup water
3 garlic cloves, halved
3 medium tomatoes, chopped

1
Preheat the oven to 350.
2
Heat 1/4 cup of olive oil in a large skillet.
3
Add the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes.
4
Transfer the onion to a large bowl and let cool to room temperature.
5
Cut the long zucchini in half lengthwise.
6
Or cut off the top quarters of the round zucchini.
7
Scoop out the insides, leaving 1/4-inch-thick shells.
8
Add the bread crumbs, parsley and ham to the onion and season with salt, pepper and nutmeg.
9
Mix in the eggs.
10
Season the zucchini shells with salt and pepper and fill them with the stuffing.
11
Cover with the lids if using round zucchini.
12
Grease a large baking pan with the remaining 1 tablespoon of olive oil.
13
Add the water, garlic and tomatoes and arrange the stuffed zucchini in the pan; drizzle the zucchini generously with olive oil.
14
Cover with foil and bake for 25 minutes.
15
Uncover and bake for 25 minutes, or until browned on top.
16
Spoon the pan juices over the zucchini and serve.

547

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: 1/4 cup plus 1 tablespoon pure olive oil, plus more for drizzling, 1 medium onion, coarsely chopped, 6 long or round zucchini (6 to 8 ounces each), 4 cups coarse fresh bread crumbs, 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