Ina Garten Stuffed Zucchini Recipe

This Ina Garten Stuffed Zucchini Recipe is a savory and cheesy dish, which includes zucchini boats and parmesan cheese. It’s a healthy twist on a classic side dish, ready in just 50 minutes.

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Ina Garten Stuffed Zucchini Ingredients

• 4 medium zucchini, halved lengthwise
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup diced tomatoes or cooked, crumbled sausage
• Extra Parmesan or mozzarella, for topping

How To Make Ina Garten Stuffed Zucchini

1. Preheat oven: Set oven to 375°F (190°C) and grease a baking dish.
2. Prepare zucchini boats: Slice zucchini in half lengthwise. Scoop out the centers with a spoon, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
3. Cook filling base: In a skillet, heat olive oil. Sauté onion and garlic 3–4 minutes until softened. Add chopped zucchini flesh and cook until moisture evaporates.
4. Mix stuffing: In a bowl, combine cooked mixture with breadcrumbs, Parmesan, parsley, and beaten egg. Season with salt and pepper. Add tomatoes or sausage if using.
5. Stuff zucchini: Place zucchini halves in baking dish. Fill with stuffing, pressing lightly.
6. Top and bake: Sprinkle with extra Parmesan or mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until golden and tender.
7. Rest and serve: Let cool slightly before serving. Garnish with extra parsley if desired.

Recipe Tips

• Can I make these vegetarian? Yes, leave out the sausage and keep it veggie-packed.
• How to make breadcrumbs fresh: Pulse day-old bread in a food processor for fluffy crumbs.
• Can I use panko instead of fresh breadcrumbs? Yes, panko will give a crispier topping.
• What’s the best cheese for topping? Parmesan adds saltiness, while mozzarella melts for a gooey finish.
• How to prevent soggy zucchini: Don’t skip sautéing the scooped zucchini flesh to remove excess water.

What To Serve With Stuffed Zucchini

This recipe pairs well with:

• Roasted chicken or grilled steak
• Garlic bread or focaccia
• A light pasta with olive oil and herbs
• Mixed greens or Caesar salad

How To Store Stuffed Zucchini

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze before baking for best results. When ready, bake from frozen at 375°F, adding extra cook time.

Stuffed Zucchini Nutrition Facts

• Calories: 190 kcal
• Protein: 8g
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 4g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use large zucchini instead of medium?
Yes, but increase filling amounts since larger zucchini hold more.

Can I prepare these ahead of time?
Yes, assemble and refrigerate unbaked zucchini for up to 24 hours before baking.

Do I need to peel the zucchini?
No, the skin helps hold the filling and softens when baked.

Can I make this gluten-free?
Yes, substitute gluten-free breadcrumbs.

What can I substitute for parsley?
Fresh basil or oregano adds a nice Mediterranean flavor.

Try More Recipes:

• Ina Garten Scalloped Potatoes Recipe
• Ina Garten Brown Butter Corn Bread Recipe
• Ina Garten Blue Cheese Coleslaw Recipe