Italian Stuffed Zucchini

by Anne Papina on August 30, 2013

Italian Stuffed Zucchini | Webicurean

Since relaunching Webicurean last year, my mother has been asking — “have you posted the stuffed zucchini yet?” I’ve been meaning to, honest, but other recipes keep getting in the way. I’m not sure why, though, given these are one of my favorite family treats. With zucchini so plentiful this time of year, now seemed to be a good time to whip ‘em up.

For this recipe, we like to work with Greyzini, which are often labeled Mexican Zucchini at the market. Greyzini tend to be shorter, a bit more plump, and just the right shape and size for stuffing. As a bonus, they taste so much better than the standard dark green variety. Once you’ve had Greyzini, there’s no going back.

The process here is pretty simple, and these are always a crowd pleaser–the zucchini are firm and sweet, and the filling is loaded with garlic, herbs, and cheese making them irresistible. They would also work well with the stuffing I used in these heirloom tomatoes. Anyway, I’m cooking up at my mom’s today, and here she is in the kitchen waiting to get these zucchini on the table! This is, after all, her recipe, and I’m so fortunate to have her here cooking with me.

Italian Stuffed Zucchini | Webicurean
Shall we begin?

Italian Stuffed Zucchini | Webicurean

Wash and trim the zucchini. Cut them in half lengthwise, then parboil them for about 5 minutes–you want them soft enough to scoop out the pulp, but not so soft that they’re falling part.

Italian Stuffed Zucchini | Webicurean

After parboiling the zucchini, let them cool. Then scoop out the pulp forming a “boat.” Arrange them on a baking sheet, and sprinkle with salt and pepper, then dribble olive oil over the top.

Italian Stuffed Zucchini | Webicurean

Add all the filling ingredients to a bowl, and mix well. If you want the filling to be less chunky, you can whirl this in a food processor.

Italian Stuffed Zucchini | Webicurean

Divide the filling evenly among the zucchini halves, then bake until golden brown.

Italian Stuffed Zucchini | Webicurean

And if you’re taking pictures outside, be prepared to share with your neighbors!

Enjoy!

Here’s the printable version:

5.0 from 1 reviews
Italian Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Loaded with garlic, herbs, and cheese, these stuffed zucchini are virtually irresistible.
Author:
Recipe type: Side
Cuisine: Italian
Serves: 6-8
Ingredients
  • 7 small-medium sized Greyzini/Mexican Zucchini
  • Olive oil
  • 3 slices sliced sourdough bread or 5 slices white bread
  • ¼ cup chopped parsley
  • 2 tsp dried marjoram
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 2 cloves garlic, minced
  • ¾ cup grated Parmesan cheese
  • 3 extra large eggs
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350F.
  2. Parboil the zucchini--Wash, trim and halve the zucchini lengthwise, then place in boiling salted water. Cook about 5 minutes or until just fork tender, being careful not to overcook. Quickly drain and run under cold water. Cool completely, then scoop out the pulp, allowing it to drain. Chop it up, then set aside.
  3. Arrange the zucchini halves on a baking sheet lined with foil. Salt and pepper the zucchini, then lightly dribble with olive oil.
  4. Soak the bread in water just to moisten. Squeeze all the moisture out of the bread, then finely chop.
  5. In a large bowl, combine the bread, zucchini pulp, the herbs, garlic, cheese, and eggs. Add salt and pepper to taste.
  6. Evenly divide the filling mixture among the zucchini halves.
  7. Bake about 45 minutes, or until golden. Allow to cool slightly before serving.

 

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{ 49 comments… read them below or add one }

Camille August 30, 2013 at 12:50 pm

Oh wow – that looks delicious! I love stuffed zucchini, but have never found a recipe I like. I’ll definitely have to try this one.
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Anne Papina August 30, 2013 at 1:11 pm

I think you’ll like it–of course, I’ve been living on these for years lol

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Leslie @ La Cocina de Leslie August 30, 2013 at 12:52 pm

I LOVE stuffed zucchini! I can see why your mom wanted you to post the recipe. I always use dry bread crumbs when I make stuffed zucchini, but next time I’m going to try with real slices of bread. Definitely worth the wait. :)
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Anne Papina August 30, 2013 at 1:25 pm

Yah, for some reason, the dry bread crumbs are a little heavier… plus I love sourdough!

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Jamie (Mama.Mommy.Mom.) August 30, 2013 at 12:53 pm

Those look really good! The filling looks so creamy and cheesy – especially for no more cheese than it has in it. I don’t think I’ve ever seen that particular type of zucchini in my area, but I’m sure I could use just about any type and this would turn out great.
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Anne Papina August 30, 2013 at 1:27 pm

Often they’re labeled “Mexican Zucchini,” and of course they’re not regularly stocked. BTW you can get a really smooth/creamy filling if you blend it in a food processor instead of by hand. My Aunt Marcie used to make them that way.

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Paula @ Vintage Kitchen Notes August 30, 2013 at 12:54 pm

I was raised on meat stuffed round type ofzucchini, but they were so watery. The long ones you used here are so great for stuffing and I just love this recipe Anne! Now I can re-create a much better version of a childhood staple! Love that it’s your mom’s recipe too!
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Anne Papina August 30, 2013 at 1:34 pm

I’ve been eating them this way so long, now I’m curious what they would taste like with a little meat … maybe some Italian sausage? You could probably cook some up and toss it right in!

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Diana @EatMoveShine August 30, 2013 at 12:55 pm

What a lovely recipe! I adore stuffed zucchini, and your version with all wonderful herbs sounds fantastic! I’m so glad you shared this with us… and your Mom is so beautiful- what a sweet smile. Isn’t it such a blessing to be able to cook with our Moms? Thanks again.

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Anne Papina August 30, 2013 at 1:42 pm

Aww thanks! She’s really proud of the blog and loves to tell everyone about it–so I thought I should have her in a post too. After all, she’s the one who taught me to cook, and many of the recipes here are hers.

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Liz August 30, 2013 at 12:55 pm

What a wonderful filling! Now I need someone to drop a bag of zucchinis off on my doorstep :)

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Anne Papina August 30, 2013 at 1:42 pm

Thanks, and well, it IS that time of year when folks have zucchini coming out their ears! I’ll think positive zucchini thoughts for you!

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Courtney @ Neighborfood August 30, 2013 at 12:55 pm

This sounds like such a perfect late summer meal. Lord knows I need all the zucchini recipes I can get this time of year!
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Anne Papina August 30, 2013 at 1:50 pm

I can relate–there was a time when I was growing zucchini faster than I could cook them!

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Lori @ Foxes Love Lemons August 30, 2013 at 12:57 pm

You had me fooled – I totally thought that first photo was a plate of Oysters Rockefeller. But wow, this recipe sounds so much better than that. I need to locate some Greyzinis, stat. Great recipe!
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Anne Papina August 30, 2013 at 1:57 pm

LOL I do that ALL the time, and I thought it was just me! I think the Greyzini have so much more flavor–often I simply eat them boiled and tossed with a little olive oil.

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Tara August 30, 2013 at 12:58 pm

Those look fantastic!! I am drooling!! Such a great time of year for zucchini too. This is a keeper of a recipe, thank your mom for sharing!!
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Anne Papina August 31, 2013 at 9:18 am

Thanks, and she said you’re welcome! She’s so excited about sharing this recipe!

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Bobbi's Kozy Kitchen August 30, 2013 at 1:04 pm

Those zucchini look fabulous. How awesome it is that you can cook with your Mom!!
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Anne Papina August 31, 2013 at 9:19 am

Thanks! She had a lot of fun doing this!

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Heather @girlichef August 30, 2013 at 1:05 pm

I don’t think I have ever seen this variety of zucchini – it is the perfect vessel for stuffing! I love the sound of your filling, I would love to try them!

p.s…your mom is just adorable…so many thanks to her (and you) for sharing this recipe with us :)
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Anne Papina August 31, 2013 at 9:28 am

Yah, sometimes they’re hard to find. We have a little Mexican produce market near our house that sells them, but Safeway is often hit or miss (although they have been stocking them more regularly lately) … my mom said she’s happy to share (and she’s been wanting me to for a while lol)

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The Wimpy Vegetarian August 30, 2013 at 1:15 pm

I love the photo of your mom – she looks like someone wonderful to cook with :-) And stuffed zucchini is one of my favorite dishes this time of year! Pinning to make these this weekend!!
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Anne Papina August 31, 2013 at 9:35 am

Yah, we cook together quite a bit–not just holidays–we missed out last year, but we have an annual tradition of making raviolis together too!

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Amber @ Mamas Blissful Bites August 30, 2013 at 1:19 pm

What a beautiful mom you have! That’s so awesome to cook with Mama in the kitchen! I am placing these my “MUST HAVE” list. They look amazingly delic!

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Anne Papina August 31, 2013 at 9:44 am

Thanks! She loves too cook, although it’s getting more difficult for her these days

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Alida August 30, 2013 at 1:44 pm

What a delicious recipe! Of course I have zucchini growing like crazy, so I can’t wait to try this recipe.
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Anne Papina August 31, 2013 at 9:50 am

This is the perfect way to use up those zucchini! My mom also likes them fried–cut thin slices lengthwise, dip in egg wash, then flour, then pan fry w/S&P. I could eat those all day, every day!

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Conni Smith - The Foodie Army Wife August 30, 2013 at 1:46 pm

That looks amazing!!! And I so love that you are cooking with your mom. I haven’t lived near my mom since 1991, when I left home for the army. I have great memories of my mom and grandmothers in the kitchen for the holidays. I miss that.
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Anne Papina August 31, 2013 at 9:57 am

My mom was really touched by your comment–we’ve been fortunate in that we’re only an hour or so apart. Cherish those memories–holidays especially are some of the best times, eh?

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Renee August 30, 2013 at 2:30 pm

Now you have me on the hunt for Greyzini zucchini so I can make this recipe. What a gorgeous platter of goodness!! How great that you got to make them with your mom. Or did she do all the work while you took photos? Either way, the experience is something to treasure and I also try to cook with my mom as much as I can. There’s nothing better than preserving family recipes for generations to come.
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Anne Papina August 31, 2013 at 10:03 am

Ha! Normally she would have been doing all the work while I take pictures! Unfortunately, last year she broke her hip, so she can’t stand for long periods of time anymore. She did, however, stand there long enough to stuff all the zucchini shells–and I think she really enjoyed doing that part!

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Bea August 30, 2013 at 2:53 pm

Oh, my those Italian Stuffed Zucchini look fantastic!!! I will have to make those soon. Thank you so much for sharing!

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Anne Papina August 31, 2013 at 10:08 am

Thanks! They are pretty darn good, if I do say so myself… of course, I was practically raised on them lol
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Soni August 30, 2013 at 3:29 pm

Such a sweet post and so precious!I love zuchini and this seems like a great recipe and a must try for sure!!Your mom is adorable :)
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Anne Papina August 31, 2013 at 10:10 am

Thanks! This is one of my favorite zucchini recipes — my favorite being my mom’s pan fried zucchini, which I’ll have to post soon!

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Betsy Cohen August 30, 2013 at 3:42 pm

Anne,

I loved this post. The recipe looks divine, but NOTHING beats the beautiful smile on your mom’s face.

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Anne Papina August 31, 2013 at 10:14 am

Thanks, Betsy, she really had fun with this whole process!

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Family Foodie August 30, 2013 at 4:39 pm

This recipe looks fantastic. I can not wait to try it. I have a feeling that my kids are going to love this one.
I only have one question… can I come and cook with you mom? Something tells me her recipes are out of this world!

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Anne Papina August 31, 2013 at 10:20 am

LOL she said you can cook with her any time–so long as you do the heavy lifting! We could definitely use an extra set of hands when we make the raviolis! ;)

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Martin D. Redmond August 30, 2013 at 5:39 pm

Great looking recipe. This would be so good with a glass of Rosé, or maybe a slightly chilled Dolcetto!
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Anne Papina August 31, 2013 at 10:26 am

Dolcetto–I had to look it up–and now I need to try it! Thanks for the recommendations–wine pairing is such a mystery to me (although I suppose it shouldn’t be)

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Dorothy at ShockinglyDelicious August 30, 2013 at 6:27 pm

Gorgeous mom, gorgeous zucchini. And now I need to look for Greyzini (and they are now on my to-grow list for next spring veggie garden planting. Thank you, Webicurean family! (I like to tinker…maybe some toasted pine nuts on top?)
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Anne Papina September 1, 2013 at 8:43 am

Pine nuts–now why didn’t I think of that?! I’ll bet they’d be a great addition. The greyzini are easy to grow, just like regular zucchini–that’s all our family had in the garden. They’re best when smaller, but our neighbor used to let them grow BIG. We’re talking over a foot long. Fun, but I think they lose some of that good flavor!

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The Ninja Baker August 30, 2013 at 6:45 pm

This is a keeper recipe! I believe you’ve inherited your mother’s superb baking/ cooking skills =)

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Anne Papina September 1, 2013 at 8:49 am

We are quite the team in the kitchen!

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Stacy September 2, 2013 at 10:25 am

Those are so beautiful, Anne! I love the colors and the flavors but especially that you have your mother there cooking with you. What a sweet blessing that is!
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Persnickety January 4, 2014 at 1:53 pm

A great recipe I can’t wait to try out. I love Zucchini and those adventurous enough to use it! I wish more would.

I came up with my own version of a Stuffed Zucchini with an Arab twist. While different from your own, I think its a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

http://persnicketypanhandler.blogspot.com/2012/09/kousa-sahel.html

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Anne Papina January 4, 2014 at 4:53 pm

I don’t know that I’m a pro but thanks! Your recipe looks delicious–I’ve bookmarked it to try later. One day I’ll have my own zucchini garden again, and then I’ll really be cranking out the recipes!

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