Easy Fun and good for you!

Stuffed Zuchinni

Stuffed Zuchinni

Basic skills.
Prep Time 1 hour
Cook Time 30 minutes
Servings 4


  • knives
  • cutting board
  • grater


  • 1 zuchinni – 6 to 8 inches long Longer ones can be used
  • 2 tomatoes, paste type or remove extra liquid Substitute 1/2 cup canned, diced tomatoes
  • ½ cup grated mozzerella cheese
  • ¼ cup grated parmesan cheese
  • cup pine nuts toast if you want – brown in a frypan
  • cup fresh basil, or use 1 Tablespoon dry basil. other herbs like thyme or a mix can be used
  • ¼ cup chopped onion
  • ½ cup sliced mushrooms
  • 2 cloves garlic, chopped or crushed
  • cup bread crumbs or ground oats to grind oats, put in a blender or food processor. Can do a few cups of oats and keep in a jar to use instead of bread crumbs.


  • Slice the zucchini lengthwise, from end to end.
    Scoop out most of the pulp and set aside. Keep about 1/2 inch of the outside.
    Heat 1 tablespoon olive oil in a fry pan. Add onions, mushrooms and garlic.
    Cook on medium heat until the onions and mushrooms are almost cooked.
    Add the zucchini pulp and tomatoes. Continue cooking.
    Add the cheeses, pine nuts and bread or oat crumbs. Simmer until the liquid is evaporated or absorbed. Save some of the cheeses for later ***
    Put the zucchini boats in a pan with 1 inch sides (can be the lid to a casserole dish or a pie plate. Add about 1/2 inch of water
    Add the filling into the boats. If too much, keep and stuff into fresh peppers or on baked potatoes.
    Cover with foil and bake for about 20 minutes. Remove the foil, and
    Top with a sprinkle of grated cheese *** and top with Parmesan. Return to oven for 10 minutes or put broiler on to brown the cheese.
    Serve with a simple tomato sauce or no sauce. Extra can be saved and reheated the next day.

About the author 


Cooking can be fun. Cooking is a big chore. I bounce between the two ideas. Fortunately, I have figured out how to make it easier and simpler.
It is my goal to help others learn how to make cooking easier and fun.
I have my Culinary Management degree and my Chefs papers. I know how to cook. I have been a member of Toastmasters since February 2008. I have had many roles and have learned how to help others to develop their confidence in presentations.
Now I am helping others to improve their food preparations skills-raw or cooked, for one or many, for health or to save money. Together we can make that happen.

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