Total Time
Prep 20 mins
Cook 40 mins

You can prepare and stuff the zucchini a day before. Recipe is from Rachael Ray.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
  3. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
  4. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  5. Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
  6. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
  7. Add the tomatoes and cook until softened, about 5 minutes.
  8. Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
  9. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  10. Flip over the zucchini shells and line the bottoms with the mozzarella.
  11. Pack in the filling.
  12. Sprinkle with parmesan on top.
  13. Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.


Most Helpful

When I made this, I was not sure I would like it. For me there was too much breadcrumbs. But finally the taste was great. I enjoyed it. But DH didn't like it. I just omitted the walnuts. Thanks Lainey. Made for 123 hit wonders

Boomette September 07, 2008

I went to add this recipe and was glad to see it was posted. We had this tonight for dinner. I scaled down to 2 servings and next time will add some garlic to cook with onions and zucchini flesh. I also would like to try this with rotel tomatoes with green chilis. Great recipe! Thanks for posting.

happynana August 07, 2008

I can't believe this but my 13 year old son said this was "scrumptious" I will definitely make this again. I used a melon baller to scoop out the meat. Next time I will chop it up instead of having little balls in the stuffing. Thanks for a great recipe

mary winecoff September 14, 2007

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