Stuffed Zucchini Just Like Martha

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is from Everyday Food. I made it and we just loved it. It's simple, made with ingredients I usually have on hand and delicious. Great way to use up the bounty of zucchini everyone seems to have in the summer.

Ingredients Nutrition


  1. Preheat oven to 475°F.
  2. Using a spoon, scoop out the centers of the zucchini to form boats leaving 1/4 inch shell.
  3. Roughly chop the center and set aside.
  4. Arrange zucchini boats on a foil lined baking sheet, cut side down.
  5. Bake for 15 minutes.
  6. Remove from oven.
  7. While the boats are cooking heat oil in a medium skillet over moderate heat.
  8. Add onion and 1/8 teaspoon of pepper, cook, stirring until soft.
  9. Add chopped zucchini and cook.
  10. Stir it around until most of the liquid has evaporated.
  11. Remove from heat and allow to cool.
  12. Stir in tomato and feta.
  13. Turn over zucchini boats and fill with the veggie/feta mixture.
  14. Bake until top is brown, about 20 minutes.
  15. You will have to remove with a large spatula.


Most Helpful

I fixed this the other night and my husband Rick & I really liked it. The only thing I added was chopped summer squash because there didn"t seem to be enough from the zucchini itself. I think that added to the flavor. I can see adding other veggies to this to change it and use up what you have on hand. We did fix it on the gas grill along with my version of beer can chicken. Thanks for a great idea.

Teena V July 30, 2012

Loved this! It is as simple as it can get, for a very elegant presentation. I left out the tomatoes, but otherwise followed the recipe exactly. I will definitely make this again. Yet another score for Martha (and you, riffraff!). Thanks!

Susiecat too September 26, 2009

I actually followed the microwave version since it was so hot today I didn't want to turn on the oven. I think the baked version would probably earn five stars mainly because it would help the stuffing stay together. Taste is delicious, though, and hubby muched it all up too.

LCinLA June 14, 2010

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