stuffed zucchini recipe

White Chicken Lasagna Stuffed Zucchini Boats deliver all the flavor you love with a simple, low-carb swap! You won&#x27;t miss those noodles, trust me.

White Chicken Lasagna Stuffed Zucchini Boats

zucchini

ricotta cheese

alfredo sauce

parmesan cheese

baby spinach (roughly chopped)

garlic

herb Italian seasoning

salt and pepper

mozzarella cheese

½ teaspoon dried herb Italian seasoning

Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.

In a medium bowl stir together shredded chicken, ricotta, alfredo sauce, parmesan cheese, spinach, garlic, Italian seasoning, and salt and pepper.

Spoon chicken mixture into zucchini boats. Bake for 15 minutes.

Top zucchini with mozzarella cheese, then sprinkle with Italian seasoning. Return to oven for 3-5 minutes until cheese is melted. Allow to cool slightly, then serve.

Super Easy Taco Stuffed Zucchini Boats loaded with cheesy ground beef, rice, tomatoes, and topped with shredded Mexican blend cheeses and all of your favorite taco toppings!

Easy Taco Stuffed Zucchini Boats

beef

½ cups cooked white or brown rice

tomatoes and green chiles

cumin

chili powder

garlic powder

salt (or

black pepper (or

cheddar and monterey jack cheeses ((or any Mexican blend))

tomatoes, avocados, cilantro, sour cream, shredded lettuce, olives

Preheat oven to 400 degrees.

Cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard.  Place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish.

In a large skillet brown the ground beef, stirring frequently, for 5-6 minutes. Add onions, rice, diced tomatoes and green chiles, cumin, chili powder, garlic powder, salt and pepper. Stir and simmer for 3-5 minutes.

Spoon ground beef and rice mixture into prepared zucchinis. Bake for 15 minutes.

Top zucchinis with cheeses and return to oven for 5 minutes until melted.

Garnish with your favorite toppings like cilantro, sour cream, tomatoes, olives, avocados, and serve.

Healthy Italian Stuffed Zucchini Boats with cheesy Italian sausage or ground turkey, bell peppers, mushrooms, and the best crispy panko topping, ready in just 30 minutes!

Healthy Italian Stuffed Zucchini Boats

sausage

red bell pepper, diced

mushrooms, diced

marinara sauce (I used a garlic and basil marinara)

panko

olive oil

Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish.

In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)

Add bell peppers and mushrooms and saute 2-4 minutes until tender.

Stir in garlic, marinara sauce, and Italian seasoning.

Spoon mixture into the zucchini boats

Bake for 15 minutes.

In a small bowl stir together panko bread crumbs and olive oil.

Top zucchini boats with mozzarella cheese, then the panko.

Bake for 5 minutes longer until cheese is melted and panko is golden. Serve immediately.

These stuffed zucchini, adapted from a recipe in 'Ottolenghi Simple' by Yotam Ottolenghi, are the best use of overgrown squash I’ve come across so far. (Larger zucchini are preferred for the dish, as they hold their shape better when you hollow them out.) Filled with a rich, savory stuffing that combines bread crumbs, Parmesan cheese, egg, garlic and squished cherry tomatoes with zucchini flesh, these zucchini boats are roasted in a hot oven, then topped with an unusual salsa starring a lot of fresh, finely chopped oregano plus lemon and pine nuts. 

After we made and enjoyed this dish, we realized we screwed up an instruction, and unwittingly neglected to stir half of the pine-nut-and-oregano salsa into the stuffing. Therefore we had twice as much salsa to top them with as we were meant to (which is reflected in our photograph). In any case, the dish was a knockout; perhaps it was a happy mistake. We have since tried it the originally intended way and enjoyed that, too, but we find our accidental everything-on-top tweak to be a happy improvement. 

We featured the recipe in an August 2020 story about zucchini.

Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa

zucchini (about 1 pound, 2 ounces), halved lengthwise

garlic clove,

egg,

Parmesan,

breadcrumbs

Salt

cherry tomatoes, quartered

oregano

pine nuts,

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Stuffed zucchini (Koussa mahshi)

(about 12cm long) white zucchini, stalks trimmed, washed

lamb mince

(1/4 cup) white long-grain rice, washed, drained

tomato, finely chopped

butter, melted

water

tsp allspice

tsp ground cinnamon

(1/4 cup) tomato paste

tsp salt

Lebanese bread, to serve

Natural yoghurt, to serve

These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!

Vegetarian Cheese &amp; Herb Stuffed Zucchini Boats (Gluten Free)

olive oil,

medium onion, very finely chopped

Salt and black pepper

garlic cloves,

zucchinis (about 7 inches long), trimmed

ricotta

scallions

herbs

Preheat the oven to 375˚F (190˚C).  Rub a 9x13-inch or similar sized baking dish with olive oil.

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened and golden, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl and cool slightly.

Cut the zucchinis in half lengthwise. Using a small knife, score the flesh (not all the way to the skin), leaving a 1/4-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the seeds and discard. If the squash halves are rolling around, cut a very small sliver off the bottom of each so that they lie flat.  Place the zucchini halves, cut sides up, in the prepared baking dish.

To the bowl with the onions, add 1 cup of the Comté cheese, the ricotta, the beaten egg, scallions and herbs. Season with salt and pepper, and stir to combine.

Sprinkle the zucchinis with salt and pepper.  Spoon the filling down the center of each.  Sprinkle the remaining 2 tablespoons of Comté evenly over top.

Bake until tender and golden, about 30 minutes. Let cool slightly then garnish with more herbs and pine nuts, if using.

Healthy, baked Enchilada Quinoa Stuffed Zucchini boats with all the flavors of an enchilada rolled into a lightened up 30 minute vegetarian dish the whole family will love.

Enchilada Quinoa Stuffed Zucchini

quinoa

black beans

corn

blend cheese (divided)

shredded Mexican blend cheese

In a large bowl stir together quinoa, black beans, corn, enchilada sauce, 1/2 cup of the shredded Mexican blend cheese, cumin, chili powder, and salt and pepper.

Spoon quinoa mixture into zucchini boats. Bake for 15 minutes.

Top zucchini with remaining cheese. Return to oven for 5 minutes or until cheeses are melted.

Add desired toppings and serve.

Top 7 stuffed zucchini recipe recipes from across the web

The most viewed stuffed zucchini recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Chicken Lasagna Stuffed Zucch...

Easy Taco Stuffed Zucchini Boats

Healthy Italian Stuffed Zucchini Bo...

Ottolenghi’s Stuffed Zucchini with ...

Stuffed zucchini (Koussa mahshi)

Vegetarian Cheese & Herb Stuffe...

Enchilada Quinoa Stuffed Zucchini

Top 7 stuffed zucchini recipe recipes from across the web

The most viewed stuffed zucchini recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chicken Lasagna Stuffed Zucch...

Easy Taco Stuffed Zucchini Boats

Healthy Italian Stuffed Zucchini Bo...

Ottolenghi’s Stuffed Zucchini with ...

Stuffed zucchini (Koussa mahshi)

Vegetarian Cheese &amp; Herb Stuffe...

Enchilada Quinoa Stuffed Zucchini

The most viewed stuffed zucchini recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Vegetarian Cheese & Herb Stuffe...