Italian Stuffed Zucchini
Prep time
Cook time
Total time
Loaded with garlic, herbs, and cheese, these stuffed zucchini are virtually irresistible.
Recipe type: Side
Cuisine: Italian
Serves: 6-8
  • 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
  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.
Recipe by Webicurean at