The Ultimate Stuffed Zucchini
User Reviews
5
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Prep Time
20 mins
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Cook Time
28 mins
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Total Time
48 mins
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Servings
6 -8 servings as a side dish
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Calories
272 kcal
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Course
Main Course
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Cuisine
American
The Ultimate Stuffed Zucchini
Description
This stuffed zucchini recipe starts by halving and scooping out the zucchini to create a shell about a quarter-inch thick. Both zucchini and cubed potatoes seasoned with olive oil, salt, and pepper are roasted on separate racks in a preheated oven until softened and lightly browned. Meanwhile, the filling is prepared with onion, garlic, tomatoes, basil, and then combined with the roasted potatoes and zucchini flesh.
The ingredients are mixed and stuffed back into the zucchini shells, topped with Monterey jack cheese, and baked further until the cheese melts and forms a golden crust. This produces a dish with tender, flavorful filling contrasted with the slightly crisp roasted zucchini. It can serve as a light main dish or a vegetable side.
Ingredients
- 4 medium zucchini about 8 ounces each, washed
- 4 tablespoons olive oil
- 3 medium potato about 1 pound, cut into 1/2-inch cubes, red
- 1 medium yellow onion chopped fine, or red onion
- 5 large garlic finely minced, cloves
- 3 medium tomato about 1 1/4 pounds, seeded and chopped
- ⅓ cup basil shredded fresh leaves or 1 tablespoon dried
- 6 ounces Monterey jack cheese shredded (about 1 1/2 cups)
Instructions
- Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
- Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack.
- Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.
- While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1/2 cup cheese, and salt and pepper to taste.
- Divide filling evenly among the zucchini halves on the baking sheet, spooning about 1/2 cup into each, and packing it lightly; sprinkle with remaining cheese. Return the baking sheet to the oven, this time to the upper rack, and bake the zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings as a side dish
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 177mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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