Posted on by Deb

Stuffed Zucchini

Stuffed zucchini with oregano

Summer Dreams

Round zucchini

“Adam brooded around the house all morning, and at noon he went to find Lee, who was spading the dark composted earth of his vegetable garden and planting his spring vegetables, carrots and beets, turnips, peas, and string beans, rutabaga and kale.”

East of Eden, John Steinbeck

Inspiration

Each spring I get excited about gardening and have dreams of growing vegetables. Nothing exotic, tomatoes and zucchini would make me happy. I would love to be complaining about too much zucchini and hundreds of cherry tomatoes! My enthusiasm is always dampened by the coastal fog and the stealth army of snails that that greedily devour our little seedlings. I am hopeful. This year the month of May has been filled with sunshine. Even when the day begins covered with a gray blanket of damp fog the sun has arrived mid-day. With almost daily sunshine the tomato plants are growing. The snails are being snobs and ignoring the Romano beans I planted on a whim. After I transplanted them I wistfully wondered if they would last. The second planting of zucchini is surrounded by a copper rings and the snails have mostly found other tender delicacies for their insatiable appetites. I am hopeful.

Bell peppers

Essentials

I caught sight of a patch of emerald green when I stopped at my favorite fruit stand for onions, greens beans, red peppers and potatoes to make curry. I gave up my place in line to investigate. I found small round zucchini! Radiantly fresh, some of them still had their blossoms firmly attached. I brought eight of them home with me. After all, my zucchini crop is still a summer dream. My first thought was to cut them in quarters for roasting but their rotund chubbiness begged for a savory stuffing with oregano and Parmesan cheese. The zucchini were so seductive and alive with a taste of summer I just had to share the recipe.

Round zucchini and oregano

Ingredients
quantity ingredient
8 small round zucchini
1T olive oil
1/2C finely diced onion
1/3C finely diced bell pepper
3 cloves garlic finely minced
1/2C bread crumbs
1/8t salt
1/8t ground pepper
1t finely minced fresh oregano or 1/2t dried oregano
1/2C+1T grated Parmesan cheese
  1. Cut the tops off the zucchini and scoop out the center of the squash. Taking care not to cut through the outer skin of the zucchini leave at least 1/4” thickness. I used a melon baller to scoop out the zucchini, but a spoon will also work. Roughly chop the scooped zucchini for the filling.
  2. Heat the oven to 350°. Oil a pan or dish to bake the zucchinis in the oven. Use a oven worthy pan with a lid or a pan that can be covered with foil.
  3. In a sauté pan on medium heat warm the olive oil until it shimmers. Add the onion and cook for 3-5 minutes until limp. Add the bell pepper and sauté for another 2-3 minutes. Then add the garlic and cook for one more minute. Add the chopped zucchini and sauté for 3-5 minutes until it is soft and most of the liquid has evaporated. Remove the pan from the heat and stir in the bread crumbs, red pepper flakes, salt, pepper and oregano. Let the mixture cool for 15 minutes, then stir in the grated cheese. Stuff the hollowed out zucchinis with the prepared filling and replace their tops.
  4. Place the stuffed zucchinis in the prepared pan. Put 1/3 cup water in the bottom of the pan. Cover the pan with the lid or tightly with foil and bake for 30 minutes. After 30 minutes check to see if the zucchini is cooked. The flesh of the squash will pierce easily and become translucent. If your zucchini are large they may need to cook for another 5–10 minutes.
  5. Remove the pan from the oven turn on the oven broiler. Take the tops off the zucchinis and set aside. Sprinkle the remaining cheese on the tops of the zucchini and broil just until the cheese begins to brown. Serve while warm.

Zucchini, ready to bake

Stuffed zucchini

24 Replies to “Stuffed Zucchini”

  1. They are little colorful darlings your round zucchinis. Beautiful dish Deb! I grew up with a type of round zucchini that was made stuffed, that has at least triple the amount of water a long zucchini does, so they weren´t my favorite meal. Still, they were a staple in houses since fruits and vegetables were absolutely seasonal and you cooked with what you had. So I haven´t stuffed a zucchini in ages. Maybe I should start again, they´re a great light meal.

    1. I know what you mean. In the midst of summer with too much zucchini my mom would overcook them in plain water and serve us heaps of the watery stuff! This recipe is different, any excess moisture is cooked away while making the stuffing. They are little bursts of summer sunshine! Thank you for your gracious comment Paula!

  2. Good luck with your zucchini crop – those copper rings work wonders! I am also hopeful for a good crop this summer, and will book mark this recipe. Thanks!

  5. I’ve never seen zucchini like this!!!!!!! So cute! And I love that you stuffed them. Elegant and fun at the same time! 😀

  7. I feel the same way about gardening as you. I have been so obsessed with my edible garden and I just harvested my first zucchini and my first handful of green beans. My garden sounds like yours – yellow pear and cherry tomatoes, shishito peppers, tomatillos, zucchini, crookneck squash, lemon cucumbers, japanese eggplant, soybeans, and green beans. I also have all kinds of herbs. I can’t wait to start cooking with all my home-grown veggies.

    I have to look for those cute little zucchini. Great idea stuffing them. I love it!!

    daisy

  8. These guys are too cute for words. I adore the stuffing you used and the photos are splendid as always. What a great find Deb!

  9. How fun to find the small round zucchini-I wonder about trying to grow them ??? Love your fresh herbs-they add so much to a veggie dish like this one! Beautiful job Deb;)

    1. Thank you for the tasty comment Patty! I am sending good thoughts to the second batch of zucchini we just planted!

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