With zucchini season upon us, I decided to make stuffed zucchini. Similar to a portobello mushroom, zucchini makes the perfect bowl for an array of fillings. My stuffed zucchini recipe, however, is loaded with Mediterranean flavors and tastes like heaven.
Zucchini is extremely low in calories, high in fiber, and had a high water content. As great weight-loss food, zucchini helps reduce inflammation for optimal health.
Although larger zucchinis are generally used to make zucchini bread, smaller ones with the blossoms still attached are the best choice for freshness and juiciness for soups, salads, and other meals. When purchasing zucchini in a store, choose small to medium zucchini with shiny green skin. Holes indicate older, less fresh zucchini.
Even though Zoodles are usually my “go-to” zucchini staple, I wanted to prepare stuffed zucchini with some of my favorite ingredients. Since zucchini is in season, it is a mere .88 cents a pound, which is a reminder to shop for produce in season to save money.
HOW TO MAKE ZUCCHINI "BOATS" FOR STUFFED ZUCCHINI
In order to create a bowl or boat, cut the zucchini lengthwise in half. Then, using a spoon, carefully remove the pulp by using a small spoon. Be careful, though, to avoid digging too deeply into the flesh and breaking through the zucchini.
Because zucchini contains so much water, it is important to line a 9x13 baking dish with a paper towel to allow the zucchini to expel more water before cooking.
Then, place the zucchini into the refrigerator, and after about an hour, turn the zucchini over, opening side down, to allow to drain a second time for another hour.
In the meantime, it's time to cook the stuffed zucchini filling. Even though any filling can be used to stuff zucchini, I chose my favorite Mediterranean flavors.
WHAT INGREDIENTS ARE IN STUFFED ZUCCHINI?
First, sauteed the onions and the garlic, and then I added the remaining ingredients. All the ingredients cook together in one pan in under 10 minutes. Furthermore, I made the filling for the stuffed zucchini in advance to make cooking dinner later easier. If you meal prep, this can be made a couple of days ahead of time.
GRILLING THE ZUCCHINI BEFORE STUFFING THE ZUCCHINI
Even though the entire cooking process can occur in the oven, I prefer to grill the zucchini before stuffing and baking it. For me, the grill marks, as well as the taste of grilled zucchini, brings out the flavors of the zucchini. Despite my love for grilling, the recipe includes an "all baked" version as well.
- Preheat the grill to medium (400 degrees)
- Grill zucchini on each side for 5 minutes
- Remove the zucchini from the grill and allow to cool to the touch for stuffing
HOW TO STUFF THE STUFFED ZUCCHINI RECIPE
Again, make sure the filling, as well as the grilled zucchini boats, are cool before stuffing. Using a spoon, fill the carved out areas of each zucchini. Next, bake the stuffed zucchini for 20 minutes until heated through at 350 degrees. If you choose the option to bake and not grill first, increase cooking time by 10 minutes.
IT'S ALL ABOUT THE SAUCE...A DRIZZLE TAKES IT TO THE NEXT LEVEL
Once baked, I decided to drizzle the stuffed zucchini with a tahini dressing! I adore tahini dressing! Additionally, I served my stuffed zucchini with brown rice.
WHAT'S IN THE SAUCE?
And, consider all the possibilities for additional types of stuffing for zucchini.
OTHER STUFFING IDEAS FOR STUFFED ZUCCHINI; USE THESE DELICIOUS FILLINGS INSTEAD
- Vegan Lentil Tacos
- Veggie Stuffed Shells
- Vegan Chicken Salad
- Chickpea Tuna Salad
- BBQ Jackfruit Recipe
- Jackfruit Tuna Salad
- Tahini Roasted Cauliflower
- Walnut Meat Tacos
- Mushroom & Chorizo Tacos
ZUCCHINI LOVERS, CHECK OUT THESE ZUCCHINI RECIPES
- Vegan Zucchini Fries
- Zucchini Stuffed with Veggies and Tofu Ricotta
- Crunchy Baked Zucchini Coins
- Vegan Basil Zucchini Soup
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂