Vegetarian Stuffed Zucchini

    55 minutes

    This is an easy, tasty way to use up zucchini. I have listed the ingredients "per person" so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan.

    56 people made this

    Serves: 1 

    • 1 zucchini
    • 1/2 cup (250g) pasta sauce
    • 2 tablespoons Italian-style dried bread crumbs
    • 30g mozzarella cheese, grated
    • 2 tablespoons grated parmesan cheese
    • 2/3 cup vegetarian casserole mince

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Slice the zucchini in half lengthwiseand hollow it out.
    3. Place the scraped out zucchini flesh into a medium bowl. Combine zucchini, bread crumbs, parmesan cheese, vegetarian mince and pasta sauce. Mix well.
    4. Place mixture into hollowed out zucchini. Arrange zucchini in a baking tray then sprinkle with mozzarella cheese; bake for 40 minutes.

    Vegetarian Casserole Mince

    This can be purchased at most supermarkets or you can use other meat substitutes.

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    Reviews in English (52)


    Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30 minutes before throwing the cheese on top and letting it melt.  -  20 Apr 2007  (Review from Allrecipes USA and Canada)


    I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on Friday night which is my family's "pizza night". The zucchini in this recipe is the "crust". First I sprinkled garlic powder on the scooped out zucchini shells. I substituted pizza sauce for the pasta sauce and I browned and crumbled italian sausage instead of using the frozen burger style crumbles. In addition, I only used half as much bread crumbs and twice as much parmesan cheese. It satisfied my pizza craving and I didn't feel like I missed my favorite food. Thanks!!  -  28 Jul 2003  (Review from Allrecipes USA and Canada)


    I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions and musrooms. I followed someone's earlier advice and switched to a 4-cheese blend. And I couldn't find italian bread crumbs, so I put 2 slices of whole wheat bread in the blender. My family (and my son's vegetarian girlfriend) loved it. I'll be doing this again.  -  11 Dec 2005  (Review from Allrecipes USA and Canada)