Vegetarian Stuffed Zucchini

Name: Vegetarian Stuffed Zucchini
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Zucchini 3 long zucchinis 1 lb; Breadcrumbs coarse 1 cup; Sun-dried tomatoes in oil 3 oz; Spring onions ½ cup; Grated cheese ½ cup; Basil to taste; Extra virgin olive oil to taste; Salt to taste; Breadcrumbs coarse to taste; Extra virgin olive oil to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Vegetarian stuffed zucchini is a must-have in Italian kitchens, especially for those after something light and satisfying. You get these zucchini halves—really little boats—filled with their own tender pulp, chopped sun-dried tomatoes, fresh basil, and loads of cheese. Seriously good stuff. This vegetarian stuffed zucchini recipe is all about creating something moist and flavorful without much fuss. Honestly, it shows how Italian home cooks make the most of what they’ve got. Across different regions, people add their own twists—maybe a pinch of oregano or local cheese—but it’s always fresh, simple, and a bit crispy on top once baked.

And the textures? So so good. Tender zucchini with warm, cheesy filling—perfect for lunch or a second course. Throughout Italy, these vegetarian zucchini boats come in many forms, but each one captures that home-cooked vibe. Lots of versions skip the meat, making this a great pick for anyone after a stuffed zucchini recipe that’s healthy and diet-friendly.

Ingredients like sun-dried tomatoes and basil add a tangy punch. I gotta say, the melted cheese keeps every bite moist and flavorful. And you know what? People love how quick this dish is, especially when time is tight but you still want something fresh. You’ll see folks enjoying baked healthy stuffed zucchini at family gatherings or picnics—they're great warm or even at room temp.

Whether it’s a side or the main dish, these zucchini boats stand out for being so simple, so golden on top, and packed with those easy Italian flavors that just work. For anyone looking for vegetarian dinner ideas or a new way to enjoy zucchini, this Italian favorite really ticks all the boxes. Pretty much, it offers a delicious way to savor the essence of Italian home cooking. And here's the thing, you really can't go wrong.

INGREDIENTS

Zucchini 1 lb (450 g) - 3 long zucchinis

Breadcrumbs 1 cup (100 g) - coarse

Sun-dried tomatoes in oil 3 oz (85 g)

Spring onions ½ cup (50 g)

Grated cheese ½ cup (60 g)

Basil to taste

Extra virgin olive oil to taste -

Salt to taste

For browning: Breadcrumbs to taste - coarse; Extra virgin olive oil to taste

Preparation

How to prepare Vegetarian Stuffed Zucchini

To prepare the vegetarian stuffed zucchini, first cut the zucchinis in half lengthwise 1, then scoop out the flesh, preferably with a small scoop or melon baller 2. Roughly chop the flesh with a knife 3.

Do the same with the spring onions 4. In a pan pour a drizzle of oil, add the spring onions 5 and sauté over high heat for 3–4 minutes. Add the zucchini flesh 6.

Salt 7 and continue cooking for 10–12 minutes, stirring often 8. Once cooked, transfer the flesh to a bowl together with the sun-dried tomatoes in oil that you have previously chopped 9.

Also add the coarse breadcrumbs (preferably homemade) 10, basil torn by hand 11 and the grated cheese 12.

Mix the filling thoroughly 13. At this point place the hollowed zucchinis on an oiled baking tray and generously fill them with the filling, pressing it well with your hands 14. Sprinkle the surface of the stuffed zucchinis with a little more breadcrumbs 15 and drizzle with a little oil.

Bake in a preheated conventional oven at 392°F for about 30 minutes 16. After this time, remove from the oven and garnish with a few fresh basil leaves 17. Your vegetarian stuffed zucchini are ready to be served 18!

Storage

Vegetarian stuffed zucchini can be stored in the refrigerator in a sealed container for 2 days.

If you want to keep them longer you can freeze them after baking and allowing them to cool completely.

Tip

For a vegan variation you can safely omit the cheese.

For an even more flavorful version you can also add chopped capers and olives to the filling!

For the translation of some texts, artificial intelligence tools may have been used.

Vegetarian Stuffed Zucchini

PRESENTATION

INGREDIENTS

How to prepare Vegetarian Stuffed Zucchini

Storage

Tip

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