Recipe: Stuffed Zucchini

by Cate on May 8, 2013

When it comes to zucchini, I’m very much a take-it-or-leave-it kind of girl. I rarely go looking for it, unless I need it for a specific recipe. If I happen to be swayed by some gorgeous zucchini at the farmer’s market, it usually ends up sauteed for a stir-fry, or cut into thin ribbons for a salad.

And that is the end of that.

But then I spied a recipe for Stuffed Zucchini on a blog and I decided to give it another look. I made a few tweaks to the recipe, both in terms of method (to make it a bit easier), and ingredients (more in keeping with what I’m eating {or not eating} these days).

And folks, we had a winner.

It wasn’t terribly time consuming, maybe thirty minutes from start to finish? I served it alongside some Portobello Crusted Chicken Burgers (recipe coming soon!) and it was the perfect side dish. It was filling, but still light. Guilt-free. Clean eating. And veggie overload.

And, well, extra for me since my kids are still firmly entrenched in the I-don’t-like-zucchini camp. I’m not worried. They have years to come around…

Tomorrow? We talk Moscato.
And Friday? Book review!

Stuffed Zucchini
Adapted from Kayotic Kitchen


2 small campari tomatoes (they’re rounder and bigger than cherry tomatoes)
3 zucchinis
1 onion, chopped
1 clove garlic, minced
1/4 tsp curry powder
1 tsp Italian seasoning
1/4 to 1/2 tsp salt
Cheddar cheese


Preheat your oven to 400. Give the zucchini a good scrub. Slice them in half length-ways and trim the ends. Spoon out the guts, leaving about a half inch intact on the ends. Save the zucchini insides and set aside.

Cut the tops off the tomatoes and squeeze out the excess seeds. Put the tomatoes, the zucchini insides, and the garlic inside a food processor and chop.

In a small pan, medium heat, coat with non-stick spray and add the chopped onion. Once the onion has started to brown and caramelize, add the chopped zucchini/tomato/garlic mixture to it so you can warm it up a bit. Add the curry powder, Italian seasoning, salt, and pepper, and give it one last stir to combine. Remove from heat.

Spray a rimmed cookie sheet or baking dish with non-stick spray. Put the zucchini boats in and divide the filling amongst them and fill them up. Sprinkle a bit of Cheddar cheese on top.

Put them in a preheated oven, bake for 20 minutes. Broil for the last two.

Eat up!

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{ 3 comments… read them below or add one }

Joanne May 9, 2013 at 6:33 am

I love that there’s curry mixed into the stuffing! Didn’t expect that. I’m not usually that into zucchini until it’s the middle of summer and it’s 25 cents a pound…and then I am VERY into it lol!
Joanne recently posted..Recipe: Black Olive Gougeres and Smoky Red Lentil Dip


Sister May 9, 2013 at 9:42 am

there was a nyt recipe ages ago for using zucchini as a substitute for pasta….try it – so easy and good! cut it into ribbons w/ a carrot peeler. Saute in olive oil and top with some salt and parmesan cheese.


Cate O'Malley May 14, 2013 at 5:16 pm

thanks for the heads up – adding to my list.
Cate O’Malley recently posted..Recipe: Mushroom-Crusted Chicken Burgers


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