Stuffed Zucchini

A great use for larger zucchinis that may not taste as good as the smaller ones. Recipes include options for vegetarian or non-vegetarian stuffed zucchinis.

19 Recipes




Total Time

Global Cuisine

8 reviews

Zucchini shells are filled with a rice and minced lamb stuffing make a satisfying yet healthy meal.

Recipe by: Zoë Harpham

9 reviews

Zucchinis are hollowed out and filled with a mix of onions, mushrooms, chickpeas, lemon juice, herbs and spices. A hearty vegan dish that is great to serve with a tomato sauce.

Recipe by: jackie

1 review

These zucchini ‘boats’ filled with ricotta and gruyère cheese are a good source of bone-saving calcium.

Recipe by: Lynn Lewis

1 review

A tasty way to use some of those just oversize zucchini before they become a marrow and the skin gets too tough. It is also very economical in these budget conscious times.

Recipe by: Marlz

1 review

Tuna and zucchini are a great combination - if you haven't tried it, do! This is a very easy dinner.

Recipe by: G.R.

1 review

In this delicious vegetarian dish, thick slices of large zucchini are hollowed out and filled with a tasty stuffing based on creamy cannellini beans and fennel. A crispy topping of breadcrumbs and walnuts makes the perfect finishing touch. Serve with extra bread and a seasonal salad.

Recipe by: Zoë Harpham

1 review

Here's a really interesting and delicious take on meatloaf - baked in hollowed out zucchini. Serve with garlic bread and a green salad.

Recipe by: EGallagher55

No reviews

Zucchini 'boats' filled with a hearty beef and rice filling. Watch this recipe being made in the Allrecipes Baked Stuffed Zucchini Video.

Recipe by: Maggie Pannell

No reviews

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.

Recipe by: IDAJ

No reviews

This recipe is a great way to use up that giant zucchini lurking in your garden. Early season zucchini are best as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.

Recipe by: blancdeblanc

1 / 2

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