Stuffed zucchini are a classic summer dish, perfect when the harvest overflows at farm stands and backyard gardens. Packed with a chunky, savory filling, this recipe highlights bright, fresh flavors. If you haven’t tried stuffed zucchini yet, now is the time—this simple plant-based version is classic, flavorful, and sure to be a hit at your next gathering.
I still remember my first stuffed zucchini in 1996 in Umbria, central Italy. I was on a weeklong hands-on cooking retreat on a converted farm. We cooked together many times each day, explored local markets, and shared meals under the warm spring sun. One memorable session focused on stuffed vegetables—peppers, onions, eggplant, tomatoes, and zucchini (or “stuffed courgettes” as the Brits called them). The day was full of laughter, great food, and a genuine appreciation for simple, seasonal ingredients.
There are countless variations of stuffed zucchini, but this recipe is straightforward and dependable. It uses the chopped inner flesh of the zucchini combined with onion, garlic, basil, sun-dried tomatoes, breadcrumbs, and lemon zest. There’s no need to pre-bake the zucchini shells—just hollow, sauté, stuff, bake, and serve. The lemon zest brings important brightness, so don’t skip it.
Round or Long?
You can make these with any zucchini variety. I used attractive round zucchini from a local farm stand because they’re easy to hollow out and look lovely on the plate, but the long, familiar type works equally well. Choose what you can find and enjoy the shape and presentation that appeals to you.
Ingredients
These are the main ingredients used in the recipe:
- Zucchini: Any variety will work—long or round. Zucchini has a mild flavor that pairs well with bolder ingredients like sun-dried tomatoes, basil, and lemon.
- Sun-dried tomatoes: Add deep, savory umami. If you prefer, substitute artichoke hearts or black olives.
- Breadcrumbs: Help bind the filling and add a light crunch when sprinkled on top before roasting.
- Lemon zest: Gives the dish a bright, zesty lift—don’t skip it.
The Aromatics . . .
- Onions and garlic: Finely chopped works best; they form the savory base of the filling.
- Fresh basil: Adds fresh, green flavor and aroma.
- Olive oil: Used for sautéing and drizzling; choose a good extra-virgin olive oil for best flavor.
- Salt and black pepper: Season to taste; freshly ground pepper is recommended.
A complete ingredient list with amounts and step-by-step instructions appears in the recipe section below.
Step-By-Step, Pro Tips included!
Overview of the main steps to make stuffed zucchini:
- Prep and measure all ingredients. Rinse produce. For the zucchini, hollow each one by removing the soft inner flesh while leaving enough of the base intact to hold the stuffing.
- Pro tip: Don’t remove too much of the zucchini walls—leave enough for structure so the shells don’t collapse while roasting. If using round zucchini, trim a small piece from the bottom so they sit flat.
- Make the filling by sautéing onions and garlic in olive oil, then adding the reserved zucchini flesh and cooking until the liquid evaporates. Turn off the heat and fold in chopped sun-dried tomatoes, fresh basil, breadcrumbs, and lemon zest. Season with salt and pepper.
- Fill each zucchini shell with the mixture, nestle them in a baking dish, sprinkle with breadcrumbs, and drizzle with extra-virgin olive oil.
- Pour about 1/4 inch of water into the baking dish, cover with foil, and roast at 375°F (190°C) for 30–35 minutes or until the zucchini bases are tender. Uncover and roast 5–10 minutes more to brown the tops. Serve warm or at room temperature.
If you enjoy zucchini recipes, try similar preparations like zucchini fritters, roasted zucchini alla scapece, or pasta with zucchini and arugula for more seasonal inspiration.
Recipe Variations for Stuffed Zucchini
This stuffed zucchini recipe is versatile. A few easy variations:
- Add meat: Browned ground turkey, chicken, beef, or Italian sausage can be folded into the filling for a heartier dish.
- Add cheese: Stir in grated Pecorino Romano, Parmigiano-Reggiano, or Grana Padano for extra savoriness—reduce added salt if you do.
- Add greens: Fold baby spinach into the filling; it will wilt while roasting.
- Gluten-free: Use gluten-free breadcrumbs to make the recipe gluten-free.
What to Serve With Stuffed Zucchini
Stuffed zucchini works as an appetizer or a light main. As an appetizer it pairs nicely with grilled steak, chicken, or shrimp. As a main, serve it with a chilled soup to start and a light semifreddo or fruit sorbet for dessert.
Kitchen Tools & Cookware for Stuffed Zucchini
Helpful tools for preparing this recipe:
- Measuring cups and spoons
- Mixing bowls for prep
- Cutting board and a sharp chef’s knife
- Grapefruit spoon or small spoon for hollowing
- Garlic press or knife for chopping
- Microplane zester
- Large sauté pan or Dutch oven
- Baking dish or roasting pan with parchment
- Oven mitts and serving platter
I hope you enjoy this stuffed zucchini recipe. If you try it, leave a note about how it turned out—recipes are always better when shared. Buon appetito!
Stuffed Zucchini
Ingredients
- 5 zucchini (long or round)
- 2 Tbsp olive oil, plus more for drizzling
- 1 heaping cup finely chopped yellow onion
- 2 Tbsp chopped or thinly sliced garlic
- 1/3 cup chopped sun-dried tomatoes + their oil (about 8 tomatoes and 1 Tbsp oil)
- 1/2 cup chopped fresh basil
- 1/4 cup breadcrumbs, plus more for sprinkling
- Lemon zest from 1 lemon
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a small parchment-lined baking dish or roasting pan large enough to fit the zucchini snugly.
- Prepare the zucchini: for long zucchini, trim ends and cut in half lengthwise, then scoop out the soft inner flesh with a teaspoon or grapefruit spoon, leaving enough wall to hold the filling. For round zucchini, cut off the top and scoop out the flesh, leaving the base intact. Roughly chop the scooped flesh and set aside.
- Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add the chopped onion and garlic and cook until the onion is mostly softened, about 4–5 minutes.
- Add the reserved zucchini flesh and continue to cook 4–5 minutes, until the liquid has evaporated.
- Turn off the heat and fold in the sun-dried tomatoes (with their oil), chopped basil, breadcrumbs, and lemon zest. Season with salt and black pepper to taste.
- Fill each hollowed zucchini with the mixture. Arrange them in the prepared baking dish. Sprinkle a little extra breadcrumb over each and drizzle with olive oil.
- Pour about 1/4 inch of water into the dish to help steam the zucchini. Cover with foil and roast for 30–35 minutes or until the zucchini bases are tender when pierced with a knife. Uncover and roast an additional 5–10 minutes to brown the tops, watching carefully so they don’t burn. Add more water if needed for larger zucchini.
- Remove from the oven and transfer to a serving platter. Serve hot or at room temperature. Buon appetito!
Notes
- The filling does not need to be fully cooked before roasting; it will finish cooking in the oven.
- The water in the roasting pan prevents the zucchini from drying out and burning. Start with a small amount and add more for larger vegetables.
- If you have leftover filling, fold it into scrambled eggs or spoon it over grilled bread for a tasty antipasti.
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