Oh, you are going to LOVE this Stuffed Zucchini with Vegetables and Cheese! Seriously, it’s one of those dishes that just feels good to eat – you know, healthy, hearty, and bursting with flavor. I remember first making this on a whim when I had a couple of zucchinis looking a little sad in the fridge, and wow, it turned into a family favorite almost instantly. It’s vegetarian, super simple to whip up, and tastes absolutely delicious. It’s the perfect weeknight meal that feels special without being complicated.
Why You’ll Love This Stuffed Zucchini with Vegetables and Cheese
This recipe is a winner for so many reasons:
- Super Quick: Ready in about 40 minutes, perfect for busy evenings.
- So Easy: Simple steps anyone can follow, even beginners!
- Packed with Flavor: A delicious mix of veggies and gooey cheese.
- Healthy & Wholesome: A fantastic way to get your veggies in.
- Vegetarian Delight: A satisfying main course that’s completely meat-free.
Gathering Your Ingredients for Stuffed Zucchini with Vegetables and Cheese
Okay, let’s get our mise en place ready! For these amazing stuffed zucchini boats, you’ll need just a few simple things. Grab yourself 2 medium zucchinis – make sure they feel firm and aren’t too huge, as the smaller ones are usually less watery. Then, we’ll need a little bit of olive oil, about 1 tablespoon, to get things sautéing. For the veggie filling, have 1/2 cup chopped onion, 1/2 cup chopped bell pepper (any color works, I like red or yellow for the sweetness!), and 1/2 cup chopped mushrooms. We’re also tossing in some frozen or fresh 1/4 cup corn and 1/4 cup peas for pops of color and sweetness. Don’t forget to season with some salt and black pepper to your liking!
Vegetable Medley for Your Stuffed Zucchini
The heart of these stuffed zucchini is the veggie mix! We’ve got onions for a sweet base, bell peppers for a little crunch and sweetness, mushrooms for that lovely earthy flavor, and then the corn and peas just bring it all together with bright, fresh notes. It’s a simple combo that really shines.
Cheesy Topping for the Best Stuffed Zucchini
And for that irresistible golden topping? We’re using 1/4 cup grated Parmesan cheese for a salty kick, and 1/4 cup shredded mozzarella cheese for that gooey, melty goodness that makes everything better. Trust me, the cheese pull is real with this one!
How to Prepare Stuffed Zucchini with Vegetables and Cheese: A Step-by-Step Guide
Alright, let’s get cooking! Making these stuffed zucchini boats is pretty straightforward, and honestly, it’s kind of fun. You’ll feel like you’re creating little edible canoes!
Preparing the Zucchini Boats
First things first, let’s get those zucchinis ready to be filled. You want to cut your 2 medium zucchinis in half lengthwise. Then, grab a spoon – a regular tablespoon works perfectly – and gently scoop out the seeds and a little bit of the flesh. Don’t go too crazy and scoop out too much, or your boats will be too flimsy! Chop up the zucchini flesh you scooped out; we’ll be adding that to our veggie filling later. You’re basically making little hollows, like little edible bowls, ready to be stuffed.
Creating the Flavorful Vegetable Filling
Now for the really tasty part! Heat about 1 tablespoon of olive oil in a skillet over medium heat. Once it’s shimmering a bit, toss in your 1/2 cup chopped onion and cook it until it starts to look soft and a little see-through, usually about 5 minutes. Then, add your 1/2 cup chopped bell pepper, 1/2 cup chopped mushrooms, and that chopped zucchini flesh we saved. Let those cook down for another 5 to 7 minutes until they’re nice and tender. Next, stir in your frozen or fresh 1/4 cup corn and 1/4 cup peas. Just let them heat through for a couple of minutes. Now, season everything with salt and black pepper to your taste – don’t be shy! Finally, stir in the 1/4 cup grated Parmesan cheese. Oh, the smell is already amazing!
Assembling and Baking Your Stuffed Zucchini
Okay, time to bring it all together! Carefully spoon that delicious veggie mixture into the zucchini boats you prepared earlier. Make sure to fill them up nicely, but don’t overstuff them too much. Once they’re filled, top each one generously with the 1/4 cup shredded mozzarella cheese. It’s going to melt into this gorgeous, bubbly layer. Arrange your stuffed zucchini on a baking sheet – this makes it easy to get them in and out of the oven. Pop them into your preheated oven at 375°F (190°C) and bake for about 20 to 25 minutes. You’ll know they’re ready when the zucchini itself is tender when you poke it with a fork, and that mozzarella cheese is all melted, golden, and bubbly. Look at those beauties!
Tips for Perfect Stuffed Zucchini with Vegetables and Cheese
Want your stuffed zucchini to be absolutely perfect every time? It’s all about a few little tricks! These tips will help you avoid common pitfalls and make your dish shine.
Selecting the Best Zucchinis
When you’re at the store, look for zucchinis that are firm and medium-sized. Avoid any that are really large or have soft spots!
Preventing a Watery Filling
Sometimes zucchini can release a lot of water. To help with this, you can lightly salt the hollowed-out zucchini boats and let them sit for about 10 minutes before stuffing. Just give them a quick pat dry with a paper towel. This draws out some of the excess moisture! For more tips on preparing vegetables, check out this guide on natural herbs that improve your health.
Frequently Asked Questions about Stuffed Zucchini with Vegetables and Cheese
Got questions about making these awesome stuffed zucchini boats? I totally get it! Here are some things people often ask me about this easy stuffed zucchini recipe.
Can I use different vegetables in this stuffed zucchini recipe?
Absolutely! Feel free to swap in other veggies like chopped spinach, diced tomatoes, or even small broccoli florets. Get creative with what you have!
How can I make this stuffed zucchini vegan?
It’s super easy! Just skip the Parmesan and mozzarella. Instead, sprinkle some nutritional yeast over the filling before baking for a yummy, cheesy flavor. It works like a charm!
What’s the best way to store leftovers of stuffed zucchini?
Leftovers store really well! Just let them cool completely, then pop them into an airtight container in the fridge. They’re usually good for about 2-3 days.
Serving Suggestions for Your Stuffed Zucchini with Vegetables and Cheese
These stuffed zucchini boats are pretty hearty all on their own, but they also play really nicely with other dishes! I often serve them with a simple side salad tossed with a light vinaigrette to add some fresh greens. A crusty piece of bread for soaking up any extra cheesy goodness is also a great idea! You might also enjoy our homemade cleaning sprays for a fresh kitchen environment.
Nutritional Information for Stuffed Zucchini with Vegetables and Cheese
Just so you know, the nutritional info for this recipe is an estimate, but it’s a good one! Each serving (which is about one stuffed zucchini half) comes out to roughly 150 calories. You’re looking at about 8g of fat, with 3g of that being saturated fat. It’s also a good source of protein at around 8g, and you’ll get about 12g of carbohydrates with a nice 3g of fiber. It’s a really balanced and light meal!
For more delicious vegetarian options, check out our amazing fluff recipes. If you’re looking for a refreshing drink to accompany your meal, try our simple summer iced tea recipe.
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Amazing Stuffed Zucchini Bursting with Flavor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious recipe for stuffed zucchini boats filled with a medley of vegetables and melted cheese.
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped mushrooms
- 1/4 cup corn
- 1/4 cup peas
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Scoop out the seeds and some of the flesh to create a boat shape. Chop the scooped-out zucchini flesh.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add chopped bell pepper, mushrooms, and chopped zucchini flesh to the skillet. Cook for another 5-7 minutes until vegetables are tender.
- Stir in corn and peas. Cook for 2 minutes until heated through.
- Season with salt and pepper to taste.
- Stir in Parmesan cheese.
- Spoon the vegetable mixture into the zucchini boats.
- Top each stuffed zucchini with shredded mozzarella cheese.
- Place the stuffed zucchinis on a baking sheet.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Notes
- You can add other vegetables like spinach, tomatoes, or broccoli.
- Feel free to use different types of cheese.
- For a vegan option, omit the cheese and add nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: stuffed zucchini, zucchini boats, vegetable filling, cheese, healthy meal, vegetarian recipe