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Recipe: Stuffed Zucchini

stuffed zucchiniIt’s zucchini time! Gardens abound with them, and neighbors are eager to share their bounty. This recipe (adapted from Cooking from an Italian Garden by Jon Cohen and Paola Scaravelli) provides a simple vegetarian supper for six.


  • 12 medium zucchini, washed and cut in half length wise
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 T basil, finely chopped
  • 3 T parsley, finely chopped
  • 3 large eggs, beaten
  • 1 cup grated parmesan
  • 1/4 cup bread crumbs
  • 1-1/2 tsp salt
  • 1/4 tsp black pepper


  • Remove the pulp from the zucchini halves, leaving a bit of the pulp intact. Chop fine and set aside. Place the zucchini shells on a prepared baking sheet.
  • Heat the olive oil in a pan add the onion, garlic and sauce until the onion is translucent. Add the basil and parsley and sauté for a minute more. Add the chopped pulp and cook for another minute or two. Remove from the heat and add the eggs, parmesan, bread crumbs, salt, and pepper.
  • Fill the zucchini shells with the stuffing mixture. Drizzle the tops with a little olive oil.
  • Bake in a preheated oven at 350° for 30-40 minutes until golden and crisp on top.