Baked Veggie Stuffed Zucchini

Name: Baked Veggie Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup diced bell peppers; 1 cup diced tomatoes; 1/2 cup chopped onion; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup cooked quinoa (optional); 1/2 cup shredded cheese (optional)

Highlighted under: Baking & Desserts

When I want to impress guests with a healthy yet delicious meal, I turn to my Baked Veggie Stuffed Zucchini. This dish perfectly balances flavors and textures, with tender zucchini providing a delightful vessel for a medley of vegetables. Each bite is packed with nutrients, and the best part is how customizable the filling can be! Whether you're entertaining or just craving something wholesome, this recipe never fails to satisfy.

Created by

Maribel Hayes

Last updated on 2026-01-18T04:25:07.746Z

I remember the first time I made Baked Veggie Stuffed Zucchini. I was inspired by the abundance of summer produce and wanted to create a dish that would showcase those vibrant flavors. The combination of tomatoes, bell peppers, and spices worked so well, and the aroma while baking filled my kitchen with warmth and anticipation.

Over time, I’ve experimented with different fillings, adding quinoa for an extra protein boost or incorporating cheese for creaminess. Each adjustment has made the recipe even more satisfying, but the core idea remains: simple ingredients transformed into a hearty meal.

        Why You'll Love This Recipe
        Light yet filling, it's a great low-carb option.
Rich flavors with a natural freshness from the veggies.
Easily adaptable to accommodate whatever veggies you have on hand.

      

Zucchini Preparation Tips

When preparing zucchinis for stuffing, select medium-sized ones that feel firm. This ensures they hold their shape during baking. Cutting them in half lengthwise is crucial; a clean cut allows for even cooking. While scooping out the insides with a melon baller or small spoon, be careful not to pierce the skin, as this will prevent the filling from staying intact during baking.

After scooping, you may notice some watery flesh; to address this, you can salt the zucchini halves and let them drain for about 15 minutes. This helps draw out moisture and concentrates their flavor, giving your final dish a better texture. If you do this, ensure you pat them dry with a paper towel before filling.

Customizing the Filling

The beauty of this recipe lies in its versatility. While the bell peppers, onions, and tomatoes create a great base, feel free to swap in other vegetables based on what's in season or available in your fridge. Spinach, mushrooms, or corn can add new dimensions of flavor and texture. Just be sure to adjust cooking times as necessary; firmer vegetables like carrots might need a little longer to soften.

If you'd like to increase the protein content, the optional quinoa works well, but you can also use other grains such as farro or barley. For a vegan version, skip the cheese and consider nutritional yeast for a cheesy flavor. Alternatively, if you want to enhance the creaminess without dairy, try mixing in some mashed avocado or vegan cream cheese.

Storing and Reheating

If you find yourself with leftovers, your Baked Veggie Stuffed Zucchini can be refrigerated for up to three days. Ensure they're stored in an airtight container to maintain moisture. When ready to enjoy again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes; this keeps the zucchini tender and the filling flavorful rather than rubbery.

For longer storage, you can freeze the stuffed zucchinis as well. Just wrap them tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. They should last for up to three months. To reheat after freezing, let them thaw overnight in the refrigerator, then bake as mentioned above, making them a convenient and healthy meal option any day!

Ingredients

For the Stuffed Zucchini

4 medium zucchinis
1 cup diced bell peppers
1 cup diced tomatoes
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup cooked quinoa (optional)
1/2 cup shredded cheese (optional)

Feel free to customize the fillings based on your preferences or seasonal produce.

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the insides to create boats, reserving the flesh.

Make the Filling

In a skillet, heat some oil and sauté the onions and garlic until fragrant. Add the bell peppers and tomatoes, along with the reserved zucchini flesh and spices. Cook for about 5-7 minutes until softened. Stir in quinoa and cheese if using.

Stuff and Bake

Fill each zucchini boat with the vegetable mixture. Place them in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the tops are golden.

Let the zucchinis cool slightly before serving.

Pro Tips

For added flavor, top the stuffed zucchinis with fresh herbs just before serving.

Serving Suggestions

These Baked Veggie Stuffed Zucchinis can be served as a main dish or a side, depending on your needs. Pair them with a fresh green salad or a side of whole grains like brown rice to round out the meal. To elevate the dish, consider drizzling a homemade balsamic reduction over the top or adding a dollop of Greek yogurt for extra creaminess.

For an Italian twist, sprinkle some fresh basil or parsley on top before serving. If you have guests over, serving these as part of a larger spread of appetizers can make your meal feel special. Their vibrant colors and delightful flavor will surely impress everyone at the table!

Troubleshooting Tips

If you find your zucchinis are turning mushy during the bake, it may be due to overstuffing or baking at a temperature that's too low. Always ensure that your oven is properly preheated to 375°F (190°C) before placing the zucchini inside. If your filling was too wet from added vegetables, consider cooking it a little longer to evaporate some of the moisture before stuffing.

Another common issue is uneven cooking. If you notice that some zucchinis cook faster than others, it's often due to their sizes. Cutting them as uniformly as possible helps them bake evenly. Additionally, rotating your baking dish halfway through cooking can help achieve consistent browning and tenderness.

Questions About Recipes

→ Can I use other types of squash?

Absolutely! Any variety of summer squash can be used for stuffing.

→ What can I substitute for quinoa?

You can replace quinoa with rice, couscous, or even lentils.

→ Can I prep these zucchini ahead of time?

Yes! You can prepare and stuff the zucchinis a day in advance and store them covered in the fridge.

→ Is this recipe vegan?

It can be vegan if you omit the cheese and quinoa or use a vegan cheese alternative.