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.
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.
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.
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.
Divide the filling evenly among the zucchini halves, then bake until golden brown.
And if you’re taking pictures outside, be prepared to share with your neighbors!
Here’s the printable version:
- 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
- Preheat oven to 350F.
- 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.
- Arrange the zucchini halves on a baking sheet lined with foil. Salt and pepper the zucchini, then lightly dribble with olive oil.
- Soak the bread in water just to moisten. Squeeze all the moisture out of the bread, then finely chop.
- In a large bowl, combine the bread, zucchini pulp, the herbs, garlic, cheese, and eggs. Add salt and pepper to taste.
- Evenly divide the filling mixture among the zucchini halves.
- Bake about 45 minutes, or until golden. Allow to cool slightly before serving.
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