Vegetable Stuffed Zucchini

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"These are a great side dish; but, also a wonderful main vegetarian dish. You can really use any mix of vegetables, as well as your favorite cheese; however this is one of my favorite combinations. I prefer to grill these, but you can prepare these in the oven as well. These are perfect for summer grilling. Also, I prefer to use zucchini, but summer squash also works very well. And, depending on the size of your squash, the filling amount can vary. This is based on two medium sized squash."

Original recipe yields 3 servings


  • Serving Size: 1 (445.2 g)
  • Calories 280.5
  • Total Fat - 9.9 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 26.4 mg
  • Sodium - 776 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 7 g
  • Sugars - 10.6 g
  • Protein - 18.6 g
  • Calcium - 392 mg
  • Iron - 2.6 mg
  • Vitamin C - 99.4 mg
  • Thiamin - 0.2 mg

Step 1

Squash ... The reason I use zucchini over summer squash, is they tend to be larger and more even in diameter. Summer squash often have a thin crooked end which can make it a bit more difficult to stuff; but they both work well. Cut the stem end off and then in half lengthwise; then scoop out about half of the inside using a small spoon; you want to keep enough of the squash so when it is cooked, it doesn't fall apart. Season the inside with salt and pepper.

Step 2

Filling ... Again, this is what I like, but feel free to use what you enjoy. Also, the amounts can vary; if you like more cheese or more corn; by all means - this is really an open recipe. I used plum tomatoes as they have a bit more flesh and less juice, but use what is in season. Lightly seed and chop fairly fine. Then, add the tomatoes to a small bowl with the corn, olives, scallions, peppers, cheddar cheese, and Italian seasoning and mix well. NOTE: I used a cubanelle which isn't spicy, but a mild heat - I happen to be growing them in my garden, so it is what I had on hand. You can really use any type of pepper you like - bell peppers if you don't like spice, or jalapeno if you want spice. That is totally up to you.

Step 3

Squash and Bake ... Stuff the squash, pressing the filling in as much as possible. I prefer the grill, but you can also use the oven. Grill - on medium high heat, directly on the grates for the first 15 minutes; then transfer to a sheet of foil to finish cooking so the bottom doesn't burn. Once the squash are tender, top with parmesan and cook another 5 minutes until the cheese is melted. If using the oven, 400 degrees on the middle shelf on a baking sheet lined with foil or parchment paper. Cooking time will obviously depend on the size of the squash (approximately 20-30 minutes).

Step 4

ENJOY! Perfect served with 'just about anything.' Grilled steak, seafood, hot dogs, burgers, chicken, etc. Or my favorite ... a bowl of soup, salad or some grilled sausage for a light dinner.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Excellent recipe. I cooked one small zuke so placed it cut side up an oven proof dish, then added the veggies on top. It looked lovely and tasted wonderful. 400F 30 minutes uncovered. Parmesan added for the last 15 minutes The zucchini still had some crunch. Just right. Thanks KC for a keeper side dish

(16 Nov 2012)