Stuffed Zucchinis

We love, love zucchini in my family. In fact, you have probably noticed I use it a lot in my dishes. It is filling, healthy and absolutely delicious whether it’s baked or grilled. So, I decided to make vegan stuffed zucchinis for dinner with a nice garlic kick. My husband absolutely loved them and said the flavors reminded him of a crab cake. With a crunchy golden crust as a topping, you’ll be dying to eat another.

Recipe:  Serves 4  Prep time: 15 mins  Cook time: 30 mins

Print recipe

1 heaping cup or 1 large red bell pepper finely chopped

1/2 red onion finely chopped

4 medium zucchinis

2 tablespoons olive oil plus extra for drizzling

2 or 3 large cloves of garlic minced or crushed through a garlic press

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon chili powder

Pinch of cayenne pepper

Few grinds of fresh black pepper


3 tablespoons nutritional yeast

2 teaspoons dried oregano

Couple grinds fresh black pepper

Preheat the oven to 350 degrees. Next, finely chop the bell pepper and onion. Next, wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.

This is what they should look like after scraping out the insides. Save the insides for this recipe!

Next, add two tablespoons of olive oil to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender. Turn off the heat. Line a cookie sheet with foil and spray with nonstick olive oil spray. Spread the zucchinis out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren’t too large.

Next, combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover. Drizzle the top of each zucchini with olive oil.

This is how they should look before going into the oven. Bake at 350 for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference.

This makes 8 delicious and satisfying stuffed zucchinis. You can eat just these for dinner or add a side salad as well.


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21 Comments on “Stuffed Zucchinis”

  1. August 4, 2012 at 7:35 AM #

    MMMMMM,…A delightful dinner! I also love nutritionel yeast!

  2. August 4, 2012 at 9:07 AM #

    Thank you so much Sophie! Yes, nutritional yeast is so amazing…I use it often! Yum!

  3. Tara
    August 5, 2012 at 5:26 AM #

    This looks great! definitely going to try it.

    • August 5, 2012 at 5:45 AM #

      Thank you Tara! I hope you like them, please let me know if you try them 🙂

  4. August 31, 2012 at 5:32 PM #

    I’m going to try this! Delicious…

  5. August 31, 2012 at 8:30 PM #

    Oh great Joanie! Please let me know how they turn out!! 🙂 My family loves them.

  6. September 6, 2012 at 5:55 PM #

    Thanks so much for stopping by my blog! And I love your recipes. I make a similar zucchini dish, but with cheese filling. I’ll try your version next time! I knew I shouldn’t stop by here at lunch time….I’m starving now 🙂 And I want chocolate.

    • September 6, 2012 at 10:26 PM #

      Thank you Susan! Haha, I know right! That’s my problem when I go grocery shopping while hungry, oh yes…no shortage of chocolate on my website! 🙂

  7. September 15, 2012 at 1:47 AM #

    These look delicious! I’m generally skeptical of vegan recipes, but this looks right up my alley. I’m excited to give it a try!

    • September 15, 2012 at 5:48 AM #

      Thank you so much! I understand…I used to be the same way, but it’s amazing how much yumminess comes out of my vegan kitchen lol!! Hope you enjoy! All my non-vegan friends have loved them 🙂

      • September 15, 2012 at 6:10 AM #

        I’m excited to put them to the test! Love finding ways to eat delicious, yet healthy, food. Thanks!

  8. September 18, 2012 at 11:31 PM #

    Wow I never thought of stuffing zucchini before! This looks amazing!

    • September 19, 2012 at 1:33 AM #

      Thank you so much! Yeah, I thought I was clever with the idea, but apparently it’s been done before so I found out! Lol! Nonetheless, mine has a different flavor profile. 🙂

      • September 19, 2012 at 1:46 AM #

        Well you still were clever seeing as you thought of it on your own anyway!

  9. October 4, 2012 at 12:36 PM #

    also I love Zucchini, this recipe is very good.
    It is similar to my recipe that I’ll post on my blog
    If you like testing my Zucchini risotto … and then tell me how it is.

    • October 4, 2012 at 4:17 PM #

      Thank you so much! I will definitely check yours out…love risotto…delish! 🙂

  10. petit4chocolatier
    October 13, 2012 at 11:37 AM #

    Wow!! This looks so good and I am definitely making it!

    I am going to reblog this on my new reblog page! Love it!!

    • October 13, 2012 at 3:42 PM #

      Aww thanks Judy!! I appreciate you featuring my recipe SO MUCH!! That means a lot! 🙂

  11. January 1, 2013 at 3:29 PM #

    Reblogged this on food thoughts to share and commented:
    This recipe looks delicious and is healthy to boot! Think I will have to try it this week. The dish is categorized as vegan and quite possibly gluten free too. I love following this blog not only for the great recipes but for the photography as well. Check it out!

    • January 1, 2013 at 5:37 PM #

      Aww thanks so much Cindy! You are so sweet! Yes, it is gluten-free…I need to add that..I’m still in the process of notating all my non-dessert recipes that are gluten-free! Thanks so much and happy new year! 🙂

  12. June 30, 2013 at 11:02 PM #

    Oh my gosh! These look so yummy and perfect! Great minds think alike. I bet if we combined our zucchini stuffing we would have a super amazing stuffed zucchini!

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