Zucchini is a beautiful summer squash. On its own, it isn’t the most flavorful, but it is such a spectacular vehicle to take on so many wonderful flavors. This stuffed zucchini is one of my favorite preparations. A meaty, cheesy, herby, crunchy filling sits atop hollowed out veggie boats (or is it technically a fruit?). It’s basically a whole meal in one perfect package. If you’re looking for something to serve on the side, lemony potatoes, pasta salad or even sweet potato fries.
What to Notice
- Stuffed zucchini is best when the zucchini is tender but still structured. Scoop out enough of the center to make room for the filling, but leave a sturdy border so each piece holds its shape as it bakes. If the zucchini seems watery after scooping, pat it dry before filling.
- Taste the filling before it goes in. It should be savory, well-seasoned, and flavorful enough to carry the mildness of the zucchini. As it bakes, look for zucchini that can be pierced easily with a fork without collapsing, and a topping that turns lightly golden with a little texture.
Servings: 4 Servings
Ingredients
- 2 medium-to-large zucchinis
- 1 lb. ground chicken
- ½ – ¼ a sweet yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon good balsamic vinegar
- 2.5 teaspoons salt
- Fresh black pepper
- 4 oz cream cheese
- ½ cup shredded mozzarella
- ½ cup panko
- Freshly grated parmesan to garnish
Instructions
- Preheat the oven to 400 degrees.
Prep Your Zucchini:
- Begin by slicing each zucchini in half lengthwise. With a sharp knife, carefully cut around the perimeter of each half, being careful not to go all the way down and puncture a hole in the bottom. Now, slice down the middle, again not going all the way through. Take a spoon and scrape out a decent amount of the insides. You want to create a boat that will hold your filling. Discard the innards and place the boats on a sheet pan lined with foil. Drizzle each zucchini with olive oil and a light sprinkle of salt and pepper to taste. Bake for about 10 minutes, remove from the oven and set aside.
Make Your Filling:
- Sautee your diced onions in a medium-to-large skillet with a drizzle of olive oil over medium heat until fragrant and translucent, about 5 minutes. Add the ground chicken, breaking up with a wooden spoon occasionally. Cook for another 5 minutes or so until the chicken is mostly browned. Add in your tomato paste, tomatoes, Italian seasoning, salt, pepper, garlic, and balsamic. Stir together, then reduce the heat to low and let simmer for about 5 more minutes. Remove from the heat and mix in the cream cheese and shredded mozzarella.
Assemble:
- Scoop a generous portion of the filling into each zucchini boat. Sprinkle panko on top of each and bake at 400 for about 8 minutes. After 8 minutes, crank the oven up to broil and let the tops of the zucchini get nice and golden for about 1 minute—be very careful not to leave it in any longer! Remove from the oven and grate over some fresh parmesan and serve.
