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.

    21 Recipes

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    Global Cuisine

     
    1 review
     
    38min

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

    Recipe by: Lynn Lewis

     
    1 review
     
    1hour15min

    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
     
    1hour15min

    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

     
    70 reviews
     
    1hour10min

    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

     
    52 reviews
     
    55min

    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

     
    10 reviews
     
    1hour55min

    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

     
    72 reviews
     
    45min

    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.

    Recipe by: lompoc sheri

     
    No reviews
     
    50min

    Canned tuna, capers and black olives make a great stuffing for zucchini. You can make these ahead of time and keep them in the fridge for up to 2 days or freeze.

    Recipe by: alemarsi

     
    No reviews
     
    35min

    Serve these slices of crispy, cheesy zucchini as a starter or side dish. Add black olives and/or chopped mint to the breadcrumb mixture if you like.

    Recipe by: 3Wine

     
    2 reviews
     
    1hour15min

    A mixture of beef mince, rice, mint and parsley are stuffed into hollowed out zucchini and served with a fresh egg and lemon sauce.This dish is a very typical Greek recipe that is made whenever the extended family meet up, or grown-up children come home for a visit! It is pure comfort food for Greeks.

    Recipe by: Gracey

    2 / 3

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