19 Delicious Stuffed Zucchini Recipes Amazing

Perfect for those nights when you’re craving something both nutritious and indulgent, stuffed zucchini recipes are a game-changer in the kitchen. Whether you’re after a quick weeknight dinner or a dish to impress at your next gathering, these 19 delicious variations promise to deliver. From cheesy comforts to light, seasonal delights, there’s a stuffed zucchini here for every palate. Let’s dive into these mouthwatering options that’ll make zucchini the star of your meal!

Cheesy Stuffed Zucchini Boats

Nothing heralds the arrival of summer quite like the bounty of fresh zucchini, and our Cheesy Stuffed Zucchini Boats are a celebration of this seasonal favorite. Elegantly hollowed and generously filled with a rich, savory mixture, these boats are a testament to the joy of simple, yet sophisticated, home cooking.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded mozzarella cheese
• A pinch of salt and freshly ground black pepper
• A handful of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Using a spoon, carefully scoop out the center of each zucchini half to create a ‘boat’, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini for another recipe, like a stir-fry or soup.
3. Brush the zucchini boats lightly with olive oil and place them on the prepared baking sheet.
4. In a bowl, mix together the ricotta, Parmesan, mozzarella, garlic, salt, pepper, and basil until well combined. Tip: For an extra flavor boost, let the mixture sit for 10 minutes before stuffing.
5. Divide the cheese mixture evenly among the zucchini boats, pressing down slightly to fill the cavities.
6. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes of baking.

Heavenly when served straight from the oven, these Cheesy Stuffed Zucchini Boats boast a creamy interior contrasted by the slight crunch of their tender shells. For a vibrant presentation, garnish with additional fresh basil and a drizzle of balsamic glaze.

Mediterranean Stuffed Zucchini

Amidst the warmth of summer, Mediterranean Stuffed Zucchini emerges as a vibrant, healthful dish that marries the garden’s bounty with the rich flavors of the Mediterranean. Perfect for a light yet satisfying meal, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of cooked quinoa
• A handful of cherry tomatoes, diced
• A sprinkle of feta cheese, crumbled
• A dash of dried oregano
• A pinch of salt and pepper
• A few fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, saving the flesh for later.
3. Chop the reserved zucchini flesh and sauté it in a pan with a splash of olive oil and minced garlic until soft, about 5 minutes.
4. Mix the sautéed zucchini with cooked quinoa, diced cherry tomatoes, crumbled feta, dried oregano, and a pinch of salt and pepper in a bowl.
5. Stuff the zucchini boats with the quinoa mixture and place them in the prepared baking dish.
6. Bake for 25-30 minutes, until the zucchini is tender and the tops are slightly golden.
7. Garnish with fresh basil leaves before serving.

Here, the tender zucchini boats cradle a flavorful filling that’s both hearty and light, with the quinoa adding a delightful texture contrast. Serve it alongside a crisp salad for a complete meal that celebrates the essence of Mediterranean cuisine.

Quinoa and Black Bean Stuffed Zucchini

Wholesome and hearty, this dish marries the nutty essence of quinoa with the robust flavors of black beans, all nestled within tender zucchini boats. Perfect for a summer evening, it’s a meal that’s as nutritious as it is visually appealing.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A cup of quinoa, rinsed
• A can of black beans, drained and rinsed
• A couple of garlic cloves, minced
• A splash of olive oil
• A teaspoon of cumin
• Half a teaspoon of smoked paprika
• A handful of fresh cilantro, chopped
• A cup of shredded Monterey Jack cheese
• Salt to your liking

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Scoop out the zucchini centers to create boats, leaving about a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
3. In a medium saucepan, cook the quinoa according to package instructions, then fluff with a fork.
4. Heat a splash of olive oil in a skillet over medium heat. Add the minced garlic and chopped zucchini flesh, sautéing until soft, about 5 minutes.
5. Stir in the cooked quinoa, black beans, cumin, smoked paprika, and half of the cilantro. Cook for another 2 minutes to blend the flavors.
6. Season the mixture with salt, then spoon it into the zucchini boats. Top with shredded cheese.
7. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden.
8. Garnish with the remaining cilantro before serving.

Unbelievably satisfying, the quinoa and black bean stuffing offers a delightful contrast in textures against the soft zucchini. For an extra touch of elegance, drizzle with a lime crema or serve alongside a crisp green salad.

Stuffed Zucchini with Italian Sausage

Lusciously tender zucchini boats brimming with savory Italian sausage and a melange of aromatic herbs, this dish is a testament to the rustic elegance of Italian-inspired cuisine. Perfect for a summer soirée or a cozy family dinner, it’s a harmonious blend of simplicity and sophistication.

Ingredients

• 4 medium zucchinis, halved lengthwise
• a pound of Italian sausage, casings removed
• a cup of marinara sauce
• a half cup of shredded mozzarella
• a quarter cup of grated Parmesan
• a couple of cloves of garlic, minced
• a splash of olive oil
• a teaspoon of dried oregano
• a pinch of red pepper flakes

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a quarter-inch border. Tip: Save the scooped-out zucchini for another use, like a stir-fry or soup.
3. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes, breaking it apart as it cooks. Tip: Drain excess fat for a lighter dish.
4. Add the minced garlic, dried oregano, and a pinch of red pepper flakes to the sausage, cooking for another minute until fragrant.
5. Stir in the marinara sauce and let the mixture simmer for about 3 minutes to meld the flavors.
6. Evenly divide the sausage mixture among the zucchini boats, then top with shredded mozzarella and grated Parmesan.
7. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden. Tip: For extra browning, broil for the last 2 minutes.

Yielded are zucchini boats with a delightful contrast of textures—creamy, melted cheese atop a hearty, flavorful filling, all cradled in tender zucchini. Serve alongside a crisp salad for a complete meal that’s as visually appealing as it is delicious.

Greek Stuffed Zucchini with Feta and Olives

Filled with the vibrant flavors of the Mediterranean, this dish transforms humble zucchini into a stunning centerpiece, brimming with tangy feta, briny olives, and a hint of fresh herbs.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/2 cup of pitted Kalamata olives, chopped
• A handful of fresh mint, finely chopped
• A pinch of salt and freshly ground black pepper
• 1/4 cup of breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Using a spoon, carefully scoop out the centers of the zucchini halves to create boats, reserving the flesh.
3. Chop the reserved zucchini flesh and sauté it in a pan with a splash of olive oil and minced garlic over medium heat until soft, about 5 minutes.
4. Remove from heat and stir in the crumbled feta, chopped olives, and mint. Season with a pinch of salt and pepper.
5. Fill each zucchini boat with the feta mixture, then sprinkle the tops with breadcrumbs for a bit of crunch.
6. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown.
7. Let them cool for a couple of minutes before serving to allow the flavors to meld beautifully.

Rich in texture and flavor, these stuffed zucchinis offer a delightful contrast between the creamy feta and the crisp breadcrumb topping. Serve them alongside a simple Greek salad or as part of a mezze platter for a truly Mediterranean feast.

Stuffed Zucchini with Ground Turkey and Rice

Vibrant and wholesome, this stuffed zucchini recipe marries the subtle sweetness of summer squash with the hearty richness of ground turkey and rice, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 4 medium zucchinis, halved lengthwise
• a splash of olive oil
• 1 pound ground turkey
• a couple of cloves garlic, minced
• 1/2 cup uncooked white rice
• 1 cup chicken broth
• a handful of grated Parmesan cheese
• a sprinkle of salt and pepper
• a dash of dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
3. In a skillet over medium heat, cook the ground turkey until no longer pink, about 5 minutes. Tip: Breaking the turkey into small pieces as it cooks ensures even browning.
4. Add the minced garlic and chopped zucchini flesh to the skillet, sautéing for another 2 minutes until fragrant.
5. Stir in the uncooked rice, chicken broth, a sprinkle of salt and pepper, and a dash of dried oregano. Bring to a simmer, then cover and cook on low heat for 15 minutes, or until the rice is tender. Tip: Keep an eye on the liquid level to prevent the rice from drying out.
6. Remove from heat and let the mixture cool slightly before stirring in a handful of grated Parmesan cheese.
7. Fill the zucchini boats with the turkey and rice mixture, packing it gently. Arrange them in the prepared baking dish.
8. Bake for 25-30 minutes, until the zucchini is tender and the tops are lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Rich in flavors and textures, these stuffed zucchinis offer a delightful contrast between the tender squash and the savory filling. Serve them with a side of crisp green salad for a complete meal that celebrates the bounty of the season.

Vegetarian Stuffed Zucchini with Couscous

Savory and satisfying, these Vegetarian Stuffed Zucchini with Couscous are a testament to the beauty of simple ingredients coming together in perfect harmony. Each tender zucchini boat is generously filled with fluffy couscous, vibrant vegetables, and a hint of aromatic spices, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1 cup of couscous
• A couple of cloves of garlic, minced
• 1 small onion, finely diced
• A handful of cherry tomatoes, quartered
• A sprinkle of fresh parsley, chopped
• A pinch of salt and pepper
• 1/2 teaspoon of cumin
• 1 cup of vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Using a spoon, scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini flesh to add to the stuffing for extra flavor and texture.
3. In a medium saucepan, heat a splash of olive oil over medium heat. Add the minced garlic and diced onion, sautéing until they’re soft and fragrant, about 3 minutes.
4. Stir in the couscous, cherry tomatoes, saved zucchini flesh, cumin, salt, and pepper, cooking for another 2 minutes to toast the couscous slightly.
5. Pour in the vegetable broth, bring to a boil, then cover and remove from heat. Let it sit for 5 minutes until the couscous has absorbed all the liquid. Tip: Fluff the couscous with a fork before stuffing to ensure it’s light and airy.
6. Evenly divide the couscous mixture among the zucchini boats, pressing gently to pack the filling.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini are tender and the tops are lightly golden. Tip: For an extra crunch, broil for the last 2 minutes of cooking.
8. Garnish with chopped fresh parsley before serving.

Out of the oven, these stuffed zucchinis boast a delightful contrast between the creamy couscous and the slightly crisp zucchini shell. Serve them atop a bed of mixed greens for a light lunch, or alongside a tangy yogurt sauce for an extra layer of flavor.

Stuffed Zucchini with Beef and Tomatoes

Captivating the essence of summer, this dish marries the tender embrace of zucchini with the hearty richness of beef and the bright acidity of tomatoes, creating a symphony of flavors that dance on the palate.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb ground beef
• 2 cups diced tomatoes
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• a splash of olive oil
• a couple of fresh basil leaves, chopped
• salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Scoop out the centers of the zucchini halves to create boats, reserving the flesh for later use.
3. Heat a splash of olive oil in a skillet over medium heat, then add the ground beef, breaking it apart as it browns, about 5 minutes.
4. Add the minced garlic and reserved zucchini flesh to the skillet, cooking until fragrant, roughly 2 minutes.
5. Stir in the diced tomatoes, breadcrumbs, and Parmesan cheese, mixing well to combine. Season with salt and pepper.
6. Fill each zucchini boat with the beef mixture, packing it gently to ensure they’re well-stuffed.
7. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden.
8. Garnish with chopped fresh basil before serving for a pop of color and freshness.

Offering a delightful contrast between the soft zucchini and the savory filling, this dish shines when served alongside a crisp green salad or a slice of crusty bread to soak up any juices.

Mexican Stuffed Zucchini with Corn and Peppers

Zesty and vibrant, these Mexican Stuffed Zucchini boats are a delightful way to savor the flavors of summer, packed with sweet corn, colorful peppers, and a hint of spice for a dish that’s as nutritious as it is delicious.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1 cup of corn kernels (fresh or frozen)
• A couple of bell peppers, diced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A handful of fresh cilantro, chopped
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• 1 cup of shredded Monterey Jack cheese
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
3. Heat a splash of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the chopped zucchini flesh, corn, and bell peppers, cooking until the vegetables are tender, about 5 minutes. Tip: Don’t overcook the veggies; they should retain a bit of crunch.
5. Season the mixture with cumin, chili powder, and salt, then remove from heat and stir in half of the cilantro.
6. Fill the zucchini boats with the vegetable mixture, packing it gently. Top each with shredded Monterey Jack cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with the remaining cilantro before serving. Tip: Let the zucchini boats cool for a few minutes before serving to allow the flavors to meld.

With a satisfying contrast between the tender zucchini and the hearty, cheesy filling, these stuffed boats are a testament to the joy of seasonal eating. Serve them alongside a crisp green salad or as a standout side at your next barbecue for a meal that’s sure to impress.

Stuffed Zucchini with Lentils and Mushrooms

Brimming with earthy flavors and wholesome ingredients, this stuffed zucchini with lentils and mushrooms is a testament to the beauty of simple, yet sophisticated vegetarian cooking. Perfect for a summer evening, it’s a dish that promises to delight with its harmonious blend of textures and tastes.

Ingredients

• 2 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1/2 cup of green lentils, rinsed
• 1 cup of vegetable broth
• A couple of garlic cloves, minced
• 1 cup of mushrooms, finely chopped
• 1/4 cup of grated Parmesan cheese
• A pinch of salt and pepper
• 1 tbsp of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and lightly brush the zucchini halves with olive oil, then place them cut-side up on a baking sheet.
2. In a saucepan, combine the lentils and vegetable broth, bring to a boil, then simmer for 20 minutes until tender. Tip: Don’t overcook the lentils; they should hold their shape.
3. While the lentils cook, heat a splash of olive oil in a pan over medium heat, add the garlic and mushrooms, sautéing until the mushrooms are golden, about 5 minutes.
4. Mix the cooked lentils, sautéed mushrooms, Parmesan, salt, pepper, and thyme in a bowl. Tip: The thyme adds a lovely aroma, but feel free to adjust the amount to your liking.
5. Scoop the mixture into the zucchini halves, packing it gently. Tip: For an extra crunch, sprinkle some breadcrumbs on top before baking.
6. Bake for 25 minutes until the zucchini is tender and the filling is lightly browned.

Rich in flavor and satisfying in texture, this dish pairs wonderfully with a crisp white wine or a simple arugula salad. The zucchini becomes wonderfully tender, creating a perfect contrast to the hearty lentil and mushroom filling.

Stuffed Zucchini with Chicken and Spinach

Brimming with vibrant flavors and wholesome ingredients, this stuffed zucchini with chicken and spinach is a delightful way to savor summer’s bounty. Perfect for a light yet satisfying meal, it’s a dish that promises to impress with its elegant presentation and rich, savory filling.

Ingredients

• 2 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1 cup cooked chicken, shredded
• A couple of handfuls of fresh spinach, roughly chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• A pinch of salt and freshly ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Using a spoon, scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini for another use, like adding to soups or salads.
3. In a bowl, mix the shredded chicken, chopped spinach, ricotta, Parmesan, garlic powder, salt, and pepper until well combined. Tip: For extra flavor, you can sauté the spinach lightly before adding it to the mix.
4. Generously fill each zucchini boat with the chicken and spinach mixture, pressing down lightly to pack it in.
5. Place the stuffed zucchinis in the prepared baking dish and drizzle lightly with olive oil. Bake for 25-30 minutes, or until the zucchini is tender and the filling is golden on top. Tip: For a crispier top, broil for the last 2-3 minutes of baking.

Juicy and tender, the zucchini boats are a perfect vessel for the creamy, flavorful filling. Serve them alongside a crisp salad for a complete meal, or top with a sprinkle of fresh herbs for an extra touch of elegance.

Stuffed Zucchini with Pork and Apples

Delightfully combining the savory richness of pork with the sweet crispness of apples, this stuffed zucchini recipe is a testament to the beauty of seasonal cooking. Perfect for a summer evening, it’s a dish that promises to transport your taste buds with every bite.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A splash of olive oil
• 1 pound ground pork
• 1 apple, finely diced
• A couple of garlic cloves, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 tsp dried thyme
• Salt and pepper, just a pinch each

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped zucchini for another use, like a quick stir-fry.
3. In a skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Drain any excess fat.
4. Add the diced apple and minced garlic to the skillet, cooking for another 2 minutes until the apple starts to soften.
5. Remove from heat and stir in the breadcrumbs, Parmesan, thyme, salt, and pepper. Tip: The mixture should be moist but not wet; adjust with more breadcrumbs if necessary.
6. Generously fill each zucchini boat with the pork mixture, pressing down lightly to compact.
7. Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the tops are golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Succulent and flavorful, the stuffed zucchini boats offer a delightful contrast between the tender zucchini and the crispy, savory filling. Serve them atop a bed of quinoa for a complete meal, or alongside a crisp green salad to highlight the dish’s freshness.

Stuffed Zucchini with Tofu and Ginger

Lusciously tender zucchini boats brimming with a savory blend of tofu and ginger offer a delightful twist on summer’s bounty. This dish marries the subtle sweetness of zucchini with the bold, aromatic flavors of ginger and tofu, creating a harmonious balance that’s both nutritious and indulgent.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A block of firm tofu, about 14 oz, crumbled
• A thumb-sized piece of ginger, finely grated
• 2 cloves of garlic, minced
• A splash of soy sauce
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Save the scooped zucchini for another use or finely chop and add to the stuffing.
3. In a skillet over medium heat, warm a tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
4. Add the crumbled tofu to the skillet, stirring to combine with the garlic and ginger. Cook for about 5 minutes, until the tofu starts to brown slightly.
5. Pour in a splash of soy sauce and season with a pinch of salt and pepper. Stir well to coat the tofu evenly, then remove from heat.
6. Generously fill each zucchini boat with the tofu mixture, pressing down lightly to pack it in.
7. Place the stuffed zucchinis in the prepared baking dish and drizzle with the remaining olive oil.
8. Bake for 25-30 minutes, until the zucchinis are tender and the tops are golden brown.
9. Garnish with chopped cilantro before serving.

Rich in texture and flavor, these stuffed zucchinis boast a creamy tofu filling with a spicy ginger kick, all nestled in a soft, slightly crisp zucchini shell. Serve them atop a bed of quinoa for a complete meal, or alongside a crisp salad for a light, refreshing dinner option.

Stuffed Zucchini with Shrimp and Crab

Elevate your summer dining with this exquisite Stuffed Zucchini with Shrimp and Crab, a dish that marries the delicate sweetness of seafood with the fresh, garden crispness of zucchini, creating a harmonious blend of flavors and textures.

Ingredients

• 4 medium zucchinis, halved lengthwise
• a splash of olive oil
• 1/2 cup of finely chopped onion
• 2 cloves of garlic, minced
• 1/2 pound of shrimp, peeled, deveined, and chopped
• 1/2 pound of crab meat
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• a couple of tablespoons of fresh parsley, chopped
• salt and pepper to season
• 1/2 cup of chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Scoop out the flesh from the zucchini halves, leaving a 1/4-inch border to create boats, and chop the scooped flesh finely.
3. In a skillet over medium heat, add a splash of olive oil, sauté the onion and garlic until translucent, about 3 minutes.
4. Add the chopped zucchini flesh, shrimp, and crab meat to the skillet, cooking until the shrimp turns pink, about 5 minutes.
5. Remove from heat and stir in breadcrumbs, Parmesan, and parsley, seasoning with salt and pepper.
6. Fill the zucchini boats with the mixture, place them in the prepared baking dish, and pour chicken broth around them.
7. Bake for 20-25 minutes, until the zucchini is tender and the tops are golden brown.
8. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
9. Tip: Ensure the shrimp is fully pink before removing from heat to avoid undercooking.
10. Tip: Use fresh crab meat for the best flavor, but canned can work in a pinch.

Just out of the oven, these stuffed zucchinis boast a delightful contrast between the tender, flavorful filling and the slightly crisp zucchini shell. Serve them with a light salad for a complete meal that’s as visually appealing as it is delicious.

Stuffed Zucchini with Lamb and Mint

Yearning for a dish that marries the richness of lamb with the freshness of mint, all nestled within the tender embrace of zucchini? This Stuffed Zucchini with Lamb and Mint recipe is a celebration of flavors, perfect for a summer evening or a sophisticated dinner party.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb ground lamb
• a couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• a splash of white wine
• 1/2 cup breadcrumbs
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh finely and set aside.
3. In a large skillet over medium heat, heat a couple of tablespoons of olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in the chopped zucchini flesh, a splash of white wine, breadcrumbs, mint, salt, and pepper. Cook for another 2 minutes until everything is well combined.
6. Remove the skillet from heat and let the mixture cool slightly. Then, stir in the Parmesan cheese.
7. Fill each zucchini boat with the lamb mixture, pressing down gently to pack it in.
8. Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the stuffed zucchinis cool for 5 minutes before serving. Tip: They’re easier to handle and the flavors meld beautifully as they rest.

Out of the oven, these stuffed zucchinis boast a delightful contrast between the creamy, savory filling and the slightly crisp zucchini shell. Serve them with a drizzle of olive oil and a sprinkle of fresh mint for an extra touch of elegance.

Stuffed Zucchini with Barley and Kale

Unveiling a dish that marries the earthy goodness of barley and kale with the tender embrace of zucchini, this recipe is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A cup of cooked barley
• A couple of cups of chopped kale
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• Half a cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border.
3. In a pan over medium heat, sauté the minced garlic in a splash of olive oil until fragrant, about 30 seconds.
4. Add the chopped kale to the pan, cooking until just wilted, roughly 2 minutes. Tip: Don’t overcook the kale to keep its vibrant color and nutrients.
5. Mix the cooked barley, sautéed kale, and half of the Parmesan cheese in a bowl. Season with a pinch of salt and pepper.
6. Fill the zucchini boats with the barley and kale mixture, pressing down gently to pack it in.
7. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.
8. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the stuffed zucchinis cool for a couple of minutes before serving. Tip: This rest time allows the flavors to meld beautifully.

Flavorful and satisfying, these stuffed zucchinis offer a delightful contrast between the creamy filling and the slight crunch of the baked zucchini. Serve them atop a swirl of herbed yogurt for an extra layer of flavor or alongside a crisp green salad for a complete meal.

Stuffed Zucchini with Chickpeas and Tahini

Filled with the vibrant flavors of the Mediterranean, this dish transforms humble zucchini into a stunning centerpiece, stuffed with a hearty mix of chickpeas and drizzled with creamy tahini for a touch of elegance.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A can of chickpeas (15 oz), drained and rinsed
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of tahini
• A squeeze of lemon juice
• A pinch of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini for another recipe or chop it finely to add to the stuffing.
3. In a bowl, mix the chickpeas, minced garlic, a splash of olive oil, and a pinch of salt and pepper. Mash slightly to bind the mixture.
4. Fill each zucchini boat with the chickpea mixture, pressing down gently to pack it in.
5. Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the edges are slightly golden. Tip: Cover with foil if the tops are browning too quickly.
6. While the zucchini bakes, whisk together the tahini, a squeeze of lemon juice, and a splash of water until smooth. Tip: Adjust the consistency with more water if needed; it should drizzle easily.
7. Drizzle the tahini sauce over the baked zucchini and sprinkle with chopped parsley before serving.

Yielded by the oven’s warmth, the zucchini becomes tender yet holds its shape, offering a delightful contrast to the creamy, nutty chickpea filling. The tahini adds a silky richness, making each bite a harmonious blend of textures and flavors. Serve atop a bed of quinoa or with a side of crisp salad for a complete meal.

Stuffed Zucchini with Salmon and Dill

Lusciously tender zucchini boats brimming with flaky salmon and fresh dill offer a harmonious blend of flavors that elevate this dish from simple to sublime.

Ingredients

• 2 medium zucchinis, halved lengthwise
• 1 cup cooked salmon, flaked
• 1/4 cup fresh dill, chopped
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• A pinch of salt and pepper
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped zucchini for another use, like a stir-fry or soup.
3. Brush the zucchini boats lightly with olive oil and season with a pinch of salt and pepper.
4. In a bowl, mix the flaked salmon, ricotta cheese, chopped dill, and a squeeze of lemon juice until well combined.
5. Spoon the salmon mixture evenly into the zucchini boats. Tip: Don’t overfill; the mixture should sit snugly without spilling over.
6. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden. Tip: For an extra crunch, broil for the last 2 minutes.

Delight in the contrast of the creamy salmon filling against the crisp-tender zucchini, a dish that’s as visually appealing as it is delicious. Serve atop a bed of quinoa for a complete meal or slice into smaller pieces for an elegant appetizer.

Stuffed Zucchini with Wild Rice and Cranberries

Lusciously tender zucchini boats brimming with a hearty mixture of wild rice and tart cranberries offer a delightful contrast of textures and flavors, perfect for a sophisticated yet comforting meal.

Ingredients

• 4 medium zucchinis, halved lengthwise
• A cup of cooked wild rice
• A handful of dried cranberries
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• A pinch of salt and freshly ground black pepper
• A sprinkle of chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a bit of the olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch border. Tip: Save the scooped-out zucchini for another recipe or chop it finely to add to the stuffing.
3. In a bowl, mix the cooked wild rice, dried cranberries, a tablespoon of olive oil, and a splash of balsamic vinegar. Season with a pinch of salt and pepper.
4. Fill each zucchini boat with the wild rice mixture, pressing down gently to pack it in.
5. Drizzle the remaining olive oil over the stuffed zucchinis and bake for 25-30 minutes, or until the zucchini is tender and the tops are slightly golden. Tip: Cover with foil if the tops brown too quickly.
6. Garnish with chopped fresh parsley before serving. Tip: For an extra crunch, sprinkle with toasted pine nuts or walnuts.

Rich in flavors and textures, these stuffed zucchinis are a harmonious blend of nutty wild rice and sweet-tart cranberries, encased in a soft, yielding zucchini shell. Serve them as a standout side or a light main, perhaps with a drizzle of creamy tahini sauce for an extra layer of flavor.

Conclusion

Absolutely delightful, these 19 stuffed zucchini recipes offer a treasure trove of flavors to explore in your kitchen! Whether you’re craving something cheesy, meaty, or veggie-packed, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow foodies to discover!