The Overwhelmed Gardener's Stuffed Zucchini

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READY IN: 1hr 20mins
Recipe by erinsky

The recipe name says it all! I came up with dish when the garden overflowed and I missed a couple of zucchinis, which were almost 12" long. You could also make this dish with smaller grocery store squash, in which case about 6 regular size zucchini would be equivalent to the filling.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Scoop out flesh and seeds of zucchini halves, leaving a 1/2" border all around. Reserve 1 cup of zucchini flesh and chop.
  3. Take a very tiny slice off of the rind side of the zucchini halves to create a stable base for the squash to sit.
  4. Rub squash with a small amount of olive oil, sprinkle with some of the salt and pepper, and place flesh side up on a baking sheet.
  5. On the same sheet pan (if there is room) or a separate pan, toss bread cubes with 3 tbsp of the olive oil, garlic powder, 1 tsp of salt, and 1/2 tsp of pepper.
  6. Bake squash and croutons in 400 degree oven for about 10-15 minutes, or until bread is toasted and crispy.
  7. Remove both from oven and reduce temperature to 350 degrees.
  8. In a large saute pan, heat remaining olive oil over high heat.
  9. Add lamb, rosemary, and remaining salt and pepper, cook until lamb is browned.
  10. Add to pan onions, garlic, peppers, reserved squash insides, and tomatoes and cook until vegetables are softened and beginning to brown.
  11. Remove from heat and stir in croutons and tomato sauce.
  12. Fill zucchini shells with stuffing mixture, lightly packing and mounding filling into and onto the shells.
  13. Sprinkle with parmesan cheese.
  14. Bake stuffed zucchini 30-40 minutes, until stuffing and cheese are browned.

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