Cheesy Stuffed Zucchini Recipe
Cheesy Stuffed Zucchini Recipe. If you’re on the hunt for a unique side dish that pairs well with just about any meal, then this zucchini might just be the ticket.
A wholesome and satisfying treat, this dish brings together the simple goodness of fresh zucchini with the rich flavors of seasoned bread crumbs, Cheddar and Parmesan cheese.
This recipe calls for 1½ lbs of fresh zucchini, halved, and incorporates ingredients like seasoned bread crumbs, shredded Cheddar cheese, minced onion and garlic, chopped fresh parsley, salt, grated Parmesan cheese, beaten eggs, and diced butter.
The blend of these ingredients makes for a delightful combination without overwhelming your taste buds.
Serving Cheesy Stuffed Zucchini alongside grilled chicken or steak makes a complete meal. Don’t worry about getting the dish just right; you can experiment with different cheeses or add a sprinkle of your favorite herbs to tailor it to your taste.
Just a tip: using fresh parsley instead of dried can elevate the flavor to a new level.
Pairing it with a crisp white wine or refreshing iced tea can make your mealtime even more enjoyable. So go ahead, try this recipe and bring a gourmet touch to your everyday dinner.
Tips and Tricks
Perfect Zucchini Texture
To ensure your zucchini boats have the perfect texture, avoid overcooking them during the boiling step. Check for tenderness after 10 minutes to prevent them from becoming too mushy.
Cheese Selection
For a richer flavor, experiment with different cheeses. Mix in some Gruyère or mozzarella with the cheddar to give your filling a more complex taste.
Prevent Soggy Zucchini
To prevent your zucchini boats from becoming soggy, sprinkle a bit of salt on the scooped-out zucchini flesh and let it sit for a few minutes. Then, pat dry with a paper towel before mixing it with other ingredients.
Bread Crumb Alternatives
If you want to make this dish gluten-free, substitute the seasoned bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers.
Extra Flavor Boost
Add a teaspoon of Italian seasoning or a pinch of red pepper flakes to the filling mixture for an extra flavor boost.
Make Ahead
You can prepare the zucchini boats and filling a day in advance. Store them separately in the fridge and assemble just before baking. This makes it a convenient dish for busy days or entertaining guests.
Baking Dish Tip
Line your baking dish with parchment paper to make cleanup easier and prevent the zucchini from sticking to the dish.
Serving Suggestion
Pair these zucchini boats with a fresh green salad or a side of quinoa for a complete meal.
Related Recipes
Grilled Garlic Parmesan Zucchini
Zucchini Bread With Chocolate Chips
Double Chocolate Zucchini Cake
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Cheesy Stuffed Zucchini
Ingredients
- 1½ lbs fresh zucchini halved
- 1½ cup seasoned bread crumbs
- 2 oz shredded Cheddar cheese
- ¼ cup onion minced
- 1 clove garlic minced
- 2 tbsp fresh parsley chopped
- 1¼ tsp salt
- ¼ cup grated Parmesan cheese divided
- 2 eggs beaten
- 2 tbsp butter diced
Instructions
- Preheat oven to 350° F
- Fill a large pot with salted water.
- Over medium/high heat, bring to a boil.
- Add in zucchini. Cook approx 15 minutes or until zucchini is tender.
- Using a colander, drain water off of zucchini
- Using a small scoop, scoop out the zucchini flesh to make a boat shape.
- In a medium sized mixing bowl, add the zucchini flesh, cheddar cheese, bread crumbs, parsley, onion, salt, egg, and the parmesan cheese (reserve a little of the cheese for later). Stir to mix well.
- Spoon the zucchini mix into the scooped out zucchini boats.
- Arrange the filled zucchini in a baking dish
- Placed diced butter on top of the filled zucchini.
- Sprinkle the rest of the parmesan cheese on top of the zucchini
- In preheated oven, bake 30 minutes
Nutrition
Frequently Asked Questions
Yes, you can prepare the stuffing in advance and refrigerate it. Just stuff and bake when you’re ready to serve.
You can use mozzarella, Gouda, or any cheese that melts well.
It’s best enjoyed fresh, but you can freeze the stuffed zucchini before baking. Bake them straight from the freezer, adding a few extra minutes to the cooking time.
Using a small melon baller or a teaspoon works great to scoop out the flesh and create a boat shape.
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