Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 zucchini; 1 cup mushroom, chopped; 1 cup tomatoes, chopped; ½ cup black olives, chopped; 2 tablespoons butter; 1 teaspoon sesame seeds; ½ teaspoon garlic, minced; 1 cup plain yogurt; 1 cup cucumber, peeled and diced; ¼ teaspoon garlic powder; ½ teaspoon dill weed; 1 tablespoon lemon juice

Servings: persons

3 zucchini
1 cup mushroom, chopped
1 cup tomatoes, chopped
½ cup black olives, chopped
2 tablespoons butter
1 teaspoon sesame seeds
½ teaspoon garlic, minced
1 cup plain yogurt
1 cup cucumber, peeled and diced
¼ teaspoon garlic powder
½ teaspoon dill weed
1 tablespoon lemon juice

1
Cook zucchini in boiling water for 3 minutes; drain.
2
This will soften the zucchinis so it'll be easy to cut and scoop.
3
Once they are cool enough to touch, cut each one in half lengthwise.
4
Scoop out the seeds; discard seeds.
5
Place zucchini boats into 2 13x9 pans (cookie sheets would work too).
6
Preheat oven to 350F.
7
Toss together mushrooms, tomatoes, and olives.
8
Place evenly into each boat.
9
Melt butter in microwave.
10
Add garlic and sesame seeds.
11
Spoon evenly on top of each boat.
12
Bake for 35 minutes.
13
Zucchini should fall easily off a fork.
14
While the boats are baking, combine yogurt, cucumbers, garlic powder, dillweed, and lemon juice.
15
Let chill.
16
Serve on top of warm zucchini boats.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 zucchini, 1 cup mushroom, chopped, 1 cup tomatoes, chopped, ½ cup black olives, 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.

Stuffed Zucchini

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