Stuffed Zucchini

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?

• Red Onion
• Garlic
• Chickpeas
• Baby bell peppers
• Snacking tomatoes
• Artichokes
• Kalamata olives
• Capers

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?

• Tahini
• Fresh lemon juice
• Garlic
• Apple cider vinegar
• Maple syrup
• Water
• Salt

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

Yield: 3 servings

Stuffed Zucchini

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Stuffed zucchini is loaded with Mediterranean flavors served in a grilled zucchini boat and drizzled with tahini dressing. Savory and healthy, this summer dinner is fresh, easy, and delicious.

Print

Ingredients

• 3 medium sized zucchinis, cut in half lengthwise, pulp removed
• 3 cloves garlic, minced
• 1/2 cup red onions, diced
• 1 cup canned chickpeas
• 1 cup chopped canned artichokes
• 4 multi-colors baby bell peppers sliced thin
• 1 cup snacking tomatoes (I used multi-colored) cut in half
• 1/4 cup chopped kalamata olives
• 2 tablespoons capers
• 1 tablespoon Italian seasoning

Tahini Dressing

• 1/4 cup tahini
• 3 Tablespoons fresh lemon juice
• 3 cloves garlic
• 1 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 1/2 cup water
• 1 teaspoon salt

Instructions

ZUCCHINI BOATS

1. Slice each zucchini lengthwise
2. Using a spoon, remove the pulp from each zucchini, hollowing out the zucchini without breaking through the skin
3. Place hollowed out zucchini on paper towels for draining for 1 hour; turn zucchinis over and allow another hour to drain any additional fluids

MAKING THE FILLING

1. Saute garlic and onions until onions are translucent
2. Add remaining ingredients and saute over medium low heat for about 10 minutes, until heated through.
3. Set filling aside to cool or cover and place in the refrigerator until ready to serve.

TAHINI DRESSING

1. Combine all ingredients in a high-speed blender until smooth.
2. Transfer into a squeeze bottle and refrigerate until ready to use.
3. Note: place the tahini in the blender last to avoid issues with it sticking in the bottom of the blender.

GRILLING ZUCCHINI BOATS (OPTIONAL)

1. Preheat the grill to medium or 400 degrees
2. Grill zucchini for 5 minutes on each side
3. Remove grilled zucchini and allow to cool

STUFFING AND BAKING STUFFED ZUCCHINI

1. Preheat the oven to 350 degrees
2. Using a spoon, fill each zucchini boat with filling
3. Bake in the oven for 20 minutes
4. Add 10 additional minutes if grilling option is skipped
5. Serve drizzled with tahini dressing

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reese Non Pareil Capers, 3.5 Oz (Pack of 2) Bundled with PrimeTime Direct Silicone Basting Brush in a PTD Sealed Bag
• 
  Organic Kalamata Olives - NON-GMO - Gluten Free - Pitted - USDA Organic (13.1 oz)
• 
  Reese Quartered Artichoke Hearts, 14 Ounces (Pack of 12)
• 
  Goya Chick Peas, 6Count, 15.5 Oz
• 
  Roots Circle All-Natural Sesame Tahini Paste | 100% Pure Rich & Creamy Ground Sesame Seed Paste for Hummus, Tahini Sauce, Dressing & Dips | Vegan, Kosher | Non-GMO, Gluten & Peanut-Free (2 Jars 16 Oz)
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)

Nutrition Information

Yield

3 servings

Serving Size

1
Amount Per Serving Calories 336Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 496mgCarbohydrates 43gFiber 12gSugar 12gProtein 13g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me