Easy Stuffed Garden Zucchini

Total Time
Prep 15 mins
Cook 15 mins

Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
  3. Cut in half, lengthwise.
  4. Scoop out insides with a spoon.
  5. Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
  6. Stir in breadcrumbs.
  7. Mix spices and stir into sauce mixture.
  8. Add zucchini pulp.
  9. Fill zucchini shells with mixture, top with parmesan cheese.
  10. Bake for 15 minutes at 350°F.
  11. Cool before serving; eat with knife and fork.
  12. The skin of the zucchini is the most nutritious part!
  13. Don't be afraid to eat the whole thing!


Most Helpful

Very yummy, loved it! The zucchini I used were not very large which I kind of liked because I could easily cut them in half for a single serving. My daughter went crazy for this and she is not a huge zucchini fan. Made exactly as written and I wouldn't change a thing. Thanks for this great recipe.

mums the word April 26, 2012

Made this A LOT during the Summer of 2009 with zucchini abundance from the garden. DELICIOUS. Realized I had not rated it. It is 5 star worthy. Boiled the zucchini on the outdoor grill gas eye and baked it in a toaster oven (near the outdoor grill) to keep the heat where it belongs...outside.

Chef Jantzen's Mom July 01, 2010

Loved it! I added half cup of chickpeas to up the protein content a bit, and used monterey jack instead of parmesean cheese...and it was great. My husband suggested stuffing a pepper rather than a zucchini since he's not thrilled with zucchinis, so I'll try that next it. Thanks very much!

Yaffa September 08, 2008

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