Stuffed Zucchini
The secret to a good stuffed zucchini is managing the moisture in the squash. If you prepare the base correctly, you get a firm vessel that holds its shape against a savory, browned filling.
Size matters when choosing your squash.
Look for medium-sized zucchinis that are firm to the touch and heavy for their length. If they are too large, the seeds inside become woody and the flesh turns bitter.
- 9x13 baking dish
- melon baller or sturdy spoon
- large skillet
- chef's knife
What goes in.
- 4medium zucchinis
- 1 lbground beef or lamb
- 1yellow onion, finely diced
- 2garlic cloves, minced
- 1/2 cupbreadcrumbs
- 1/2 cupgrated parmesan or pecorino
- 1large tomato, diced
- 2 tbspolive oil
- 1 tspdried oregano
Salt before you stuff
Lightly salt the hollowed-out zucchini halves and let them sit upside down on a paper towel for 15 minutes to draw out excess water.
The method.
Prep the vessels
Cut ends off, slice in half lengthwise, and scoop out the center flesh, leaving a 1/4 inch wall. Chop the scooped-out flesh.
Sauté the filling
Brown the meat in a skillet over medium-high heat. Add onions and the chopped zucchini flesh, cooking until the moisture evaporates and the onions turn golden.
Season and bind
Stir in garlic, tomatoes, oregano, and half the cheese. Fold in breadcrumbs to absorb the juices.
Assemble
Spoon the filling into the zucchini halves, pressing down firmly. Arrange in the baking dish.
Bake
Sprinkle with remaining cheese and bake at 375°F for 30 minutes until the top is crusted and the squash is soft.
Other turns to take.
Vegetarian
Replace meat with cooked quinoa and sautéed mushrooms to keep the texture hearty.
Mediterranean
Add feta crumbles and chopped kalamata olives to the filling instead of the parmesan.
When it doesn't go to plan.
Don't throw away the scooped-out zucchini flesh; sautéing it with the filling adds sweetness and reduces waste.
If the filling looks too dry before baking, add a splash of tomato sauce or chicken stock.
For extra color, finish under the broiler for 2 minutes once the baking time is up.
The ones that keep coming up.
Can I make these ahead of time?
Yes, assemble the boats, cover them, and refrigerate for up to 24 hours before baking.
How do I know when they are done?
The zucchini skin should be bright and the flesh should be tender when pierced with a knife, but it should not be falling apart.
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