Baked Stuffed Zucchini Recipe – Lebanese Special
Baked Stuffed Zucchini is a wholesome Mediterranean-inspired dish made with tender zucchini halves filled with a flavorful mixture of vegetables, rice or breadcrumbs, herbs, and melted cheese. Light yet satisfying, this baked zucchini recipe works perfectly as a vegetarian main course or a delicious side dish. Easy to prepare and full of fresh flavors, it’s ideal for weeknight dinners, meal prep, or healthy family meals.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
Baked Stuffed Zucchini Ingredients:
- 4 medium zucchini
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce or chopped tomatoes
- 1/2 cup cooked rice or breadcrumbs
- 1/2 cup grated cheese (mozzarella or parmesan)
- 1/2 tsp dried oregano or basil
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Baked Stuffed Zucchini Instructions:
Preheat the oven to 180°C.
Cut zucchini in half lengthwise and scoop out the centers.
Chop the scooped zucchini flesh finely.
Heat olive oil in a pan and sauté onion until soft.
Add garlic and cook until fragrant.
Stir in chopped zucchini flesh and cook briefly.
Add tomato sauce, rice or breadcrumbs, herbs, salt, and pepper.
Mix well and cook for a few minutes.
Fill zucchini halves with the stuffing mixture.
Top with grated cheese evenly.
Place stuffed zucchini in a baking dish.
Bake until zucchini is tender and cheese is golden.
Garnish with fresh herbs and serve warm.
Recipe Notes :
Choose medium-sized zucchini for even baking and better texture.
Scoop gently to keep the zucchini shells intact.
Use cooked rice for a hearty filling or breadcrumbs for a lighter texture.
Parmesan adds sharper flavor while mozzarella gives a creamy melt.
Bake uncovered for a golden, slightly crisp cheese topping.
