Description
A delightful dish featuring tender zucchini filled with a rich blend of cheeses, sautéed vegetables, and fresh herbs.
Ingredients
Scale
- 4 medium-sized zucchinis
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup Italian-style breadcrumbs
- 2 cloves garlic, minced
- 1 cup mixed vegetables (such as mushrooms, bell peppers, onions) sautéed
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Wash and slice the zucchinis in half lengthwise, scooping out the seeds and some flesh to create hollow boats.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add chopped vegetables and sauté until tender (about 5 minutes).
- In a mixing bowl, combine the sautéed vegetables, breadcrumbs, cheeses, and herbs. Season with salt and pepper.
- Generously fill each zucchini half with the mixture and place them neatly in the baking dish.
- Drizzle with olive oil, sprinkle more cheese on top, and bake for 25-30 minutes until tender and golden brown.
- Serve warm, garnished with extra herbs if desired.
Notes
Zucchini can be swapped with yellow squash or bell peppers. For a lower-carb option, skip the breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed zucchini, vegetarian recipe, comfort food, family dinner