Grilled Stuffed Zucchini

    45 minutes

    This is a great vegetarian dish that works equally well as a side dish or a main course. Serve with white rice or some pasta and butter.

    93 people made this

    Serves: 3 

    • 3 zucchini, trimmed
    • 2 tablespoons butter
    • 1 cup chopped fresh mushrooms
    • 1/4 cup red capsicum, chopped
    • 2 tablespoons plain flour
    • 1/4 teaspoon crushed dried oregano
    • 1 cup grated cheddar cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring a pot of lightly salted water to a boil and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini and set aside to cool. Once cool slice the zucchini in half lengthwise and scoop out the center flesh, leaving a 5mm thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
    2. Melt the butter in a large frypan over medium heat. Cook and stir the mushrooms and sweet red capsicum until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano then stir in the reserved chopped zucchini flesh and cheddar cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
    3. Preheat the grill and set the oven rack about 15cm from the heat source.
    4. Grill the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

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    Reviews in English (72)


    4 stars because as written the recipe is time consuming. Lots of unnecessary steps and dirty dishes. I chopped the mushrooms, bell peppers, and some onion on a fine dice and mixed it with the shredded cheese, oregano, and salt and pepper. I stuffed this into my hollowed out (but not pre-cooked) zucchini boats. I lined them all up in a baking dish, covered with foil, and baked them at 350 for about 20 minutes until the zucchini were fork tender. It was delicious! I made it twice in one week because it was so good.  -  29 Oct 2011  (Review from Allrecipes USA and Canada)


    Amazing recipe! My boyfriend and i loved it! I made some changes, I switched the Parmesan cheese with Feta. We (especially I) love feta and when crumbled on top of food and then baked in the oven it get this delicious crisp on top. We also had cooked ground beef from the day before, I added some of it to the stuffing 1-2 mins before it was done. It was delicious!  -  12 Jun 2011  (Review from Allrecipes USA and Canada)


    WOW! I saw this in the daily recipe today and was impressed. As I went to make dinner I realized I had most of the ingredients just out of the garden. I used a green bell pepper and a zucchini and a yellow squash and portabello mushrooms. Instead of stuffing the zucchini I merely chopped them up and sauted them with butter, salt and pepper and some garlic and onion powder. Added the flour and oregano, then mexican blend cheese, put it into a buttered casserole dish and grated pecorino romano over the top. Baked it at 350 F for 15 mins. YUM, YUM, YUM. Will stuff the zucchini next time.  -  13 Jul 2011  (Review from Allrecipes USA and Canada)