Are you tired of zucchini going bad in your fridge? Do you want to give this often overlooked vegetable a new life? Try this vegetarian stuffed zucchini recipe! It’s incredibly easy to make and can elevate any meal from mediocre to magnificent.
Zucchini boats are a classic, but stuffing them with a savory filling made of mushroom stems, spinach, garlic, and onion takes them to the next level. I go all out with this recipe by adding two types of cheese (Swiss and mozzarella), eggs, and even a splash of Burgundy wine. The result is pure deliciousness.
If you’re looking for a healthy yet satisfying dish that also happens to be plant-based, this recipe is perfect for you. With its combination of protein-packed eggs, flavorful veggies, and a little bit of cheese, it’s an excellent option for anyone looking to cut back on meat or dairy.
So why settle for plain old zucchini when you can transform it into a masterpiece? This vegetarian stuffed zucchini might just become your new go-to recipe.
Why You’ll Love This Recipe
Greetings, fellow foodies! If you are a fan of flavorful and healthy cuisine, then this recipe is for you. I present to you, the vegetarian stuffed zucchini recipe. This dish is a show-stopper that will leave your taste buds dancing with joy.
First and foremost, let’s talk about the ingredients. We have succulent mushroom stems and pieces as well as frozen spinach in the recipe, which are both high in essential vitamins and nutrients. We also have a blend of swiss and mozzarella cheese that adds a cheesy goodness to the dish. Not to mention, the addition of oregano, garlic powder, and salt infuses this dish with an herby aroma and a savory taste that is simply irresistible.
But why would you choose stuffed zucchini over any other vegetarian dish? For starters, it is a fun way to eat your vegetables! The zucchini boats make for an interesting presentation at any dinner party. The combination of different textures from the bread crumbs to the perfectly cooked zucchini creates an amazing mouthfeel that can take your mealtime experience from mediocre to amazing.
Furthermore, this recipe is versatile enough to cater to any dietary need – it can be made vegan by replacing the cheese with vegan alternatives and margarine with olive oil. It can also be made keto-friendly by avoiding the breadcrumbs.
Last but not least, let’s talk about its health benefits. This plant-based meal is packed with essential nutrients that will help support your immune system and keep you feeling energized. With its low carb count, it can fit perfectly into your healthy diet plan.
In conclusion, if you’re searching for a nutritious and flavorful meal that is both versatile and visually appealing, then look no further than this vegetarian stuffed zucchini recipe. I guarantee you won’t regret adding this delectable dish to your repertoire!
- 4 medium zucchinis, (2 cups grated)
- 1/2 onion, finely chopped
- 3 cloves of garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 oz of mushroom stems and pieces, finely chopped
- 10 oz of frozen spinach
- 2 tbsp of margarine
- 2 tbsp of olive oil
- Salt to seasoned
For the Filling:
- 1 Large egg
- 1 cup of grated Swiss cheese
- 1 cup of grated mozzarella cheese
- 1/2 tsp. of dried oregano
- 1/2 tsp. garlic powder
- Dash of Burgundy wine
- Bread crumbs or Parmesan cheese.
The Recipe How-To
Now comes the fun part, let’s learn to make this scrumptious Vegetarian Stuffed Zucchini recipe! This recipe is a great option for a vegan or vegetarian dinner, and is also a crowd-pleaser for those who love stuffed zucchini.
Firstly, gather all the ingredients required for the recipe. You need 4 medium zucchinis cut half lengthwise with seeds scooped out and discarded, 1/2 cup of green pepper, diced into small pieces, 1/2 cup of red onion, finely chopped, 1/2 teaspoon of oregano, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, 4 oz. of mushroom stems and pieces, drained and chopped, 10 oz. of frozen spinach, thawed and well-drained, and a tablespoon of margarine.
Spice it Up
Once the ingredients are gathered, it’s time to add some flavors to them with some dashes of spices. In a non-stick pan over medium heat, melt margarine and add finely chopped onions, minced garlic cloves and diced green bell pepper. Cook until almost tender, which takes approximately about four minutes. Add in mushrooms to the mix and stir occasionally till they are golden brown.
The Spinach Twist
Now it’s time to do something thrilling with that frozen spinach. Add thawed spinach into the sauteed mixture, along with some oregano flakes, garlic powder, salt and toss together well. Cook for three more minutes until everything gets seasoned well.
Time for Stuffed Zucchini Boats
Use a baking dish with lightly sprayed cooking spray on it. Now fill each zucchini half with two tablespoonfuls of cooked filling mixture. Make sure you press down slightly to fit more stuffing into each Zucchini boat . Once all boats are filled , top it off liberally over shredded Swiss cheese and grated mozzarella cheese respectively.
Bake & Serve
Preheat your oven to 375 F degrees . Place stuffed zucchinis in the baking dish with cheese toppings over it . Make sure you have grated Parmesan cheese sprinkled on top as well . Bake the whole thing in pre-heated oven for about twenty to twenty-five minutes .
These healthy zucchinis stuffed boats are ready to serve hot right after they come out from oven! It makes such an eye-catching bite that your family members will certainly love.
Substitutions and Variations
If you’re looking for some fresh and exciting substitutions or variations to add a unique twist to your stuffed zucchini recipe, then look no further! Here are some ideas that will take your vegetarian or vegan stuffed zucchini to the next level.
First off, let’s talk about cheese. While the recipe calls for Swiss and mozzarella cheeses, there are plenty of other cheese options out there that will taste great with stuffed zucchinis. Feta cheese can add a salty tang, while ricotta cheese can create a fluffy and moist texture. For vegans or those who are lactose intolerant, try using almond or cashew cheese.
Next up are the vegetables. The recipe includes mushroom stems and pieces, frozen spinach, green pepper, onion, and garlic. But feel free to mix it up! Zucchini is also delicious when stuffed with grilled eggplant, roasted red peppers, or sautéed kale. You can even add some spice by incorporating jalapeños or poblano peppers.
For a boost of protein, try adding in some chickpeas or lentils to the mixture. Or make it Greek-inspired by throwing in some olives, tomatoes and quinoa.
Lastly, switch up your cooking method by making these stuffed zucchinis on the grill instead of in the oven. Not only will this add a smoky flavor to your veggies but it’s a healthier option too!
In conclusion, don’t be afraid to experiment with different ingredients and techniques when making vegetarian or vegan stuffed zucchini boats. With endless combinations of flavors and ingredients available at your fingertips, the possibilities are truly endless!
Serving and Pairing
Now that you’re ready to serve your delicious vegetarian stuffed zucchini boats, you can choose from a variety of options to make your meal complete. Since the stuffed zucchini is already pretty filling, you could pair it with something light like a colorful salad drizzled with some vinaigrette in order to balance out the flavors.
If you’re looking for something more substantial, you can serve the zucchini boats with a side of quinoa or brown rice pilaf that would add extra fiber and protein to your meal. Even some simple grilled vegetables such as sweet bell peppers and summer squash could make a great accompaniment.
If you want to keep it low carb, roasted cauliflower florets or mashed sweet potato would be a flavorful and fulfilling side dish. In general, consider pairing the stuffed zucchinis with sides that are fresh, colorful and flavorful yet not overpowering.
To complement this already rich dish, I suggest serving it together with some well-chosen wine choices. A red wine like Burgundy adds depth while white wine is crisp and delicious. Choose cheese plates that match the ingredients in the recipe like Swiss cheese, mozzarella cheese or Parmesan cheese.
Your vegetarian stuffed zucchini boats are versatile enough to go well with anything from fresh fruits to hearty grains. Experiment and find what suits your tastes best!
Make-Ahead, Storing and Reheating
As someone who leads a busy life, I know how important it is to have meals that can be prepped ahead of time and reheated when needed. Good news – this Vegetarian Stuffed Zucchini recipe can easily be made ahead and stored for later.
To make the most out of your stuffed zucchinis, follow these simple steps:
Make-Ahead: The stuffed zucchinis can be prepped ahead of time by following the recipe instructions up to the point where they are ready to be baked in the oven. Once you have stuffed the zucchinis, wrap them tightly with plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 24 hours.
Storing: If you have leftovers or want to store the stuffed zucchinis for later, wait until they have cooled down and store them in an airtight container. You can keep them in either the fridge or the freezer depending on when you plan to eat them.
Reheating: When reheating, preheat your oven to 350°F (180°C) and place the stuffed zucchinis in a baking dish. Cover with foil and bake for 20-25 minutes if refrigerated or 40-45 minutes if frozen. Remove the foil in the last 10 minutes of baking to let the cheese become golden brown and bubbly.
This recipe is perfect for anyone looking for a meal that can be prepared in advance and enjoyed at any time. Whether you’re meal prepping for busy workdays or simply want a quick dinner on hand, this dish will sure satisfy your cravings!
Tips for Perfect Results
Preparing stuffed zucchinis can be tricky as they require a balance between the flavors and texture of the filling, and the tenderness of the zucchini. But, do not worry! These expert tips will help you achieve the perfect results every time:
First, make sure to choose medium-sized zucchinis that are firm and evenly shaped. Avoid picking overly large or soft zucchinis, as they might not hold up well when stuffed.
After cutting the zucchinis in half lengthwise, scoop out the pulp using a spoon or a melon baller to create “boats” for the stuffing. Make sure to leave about 1/4 inch (0.6 cm) of flesh around the edge to prevent the shells from splitting.
To avoid any excess moisture in your stuffing mixture, try to squeeze out as much water as possible from ingredients such as frozen spinach, fresh zucchini, or canned mushrooms before incorporating them.
Adding breadcrumbs, oats, or quinoa to your vegan stuffed zucchini mixture can help absorb any excess liquid and add a nice texture to your dish.
For the cheese lovers out there, adding grated Swiss or mozzarella cheese can enhance the flavor of your stuffing while bringing creaminess and melting qualities.
To save some prep time, consider making your stuffing mixture ahead of time or doubling it and freezing some for later use.
When arranging your stuffed zucchini boats in a baking dish, make sure they fit snugly so that they don’t tip over while baking. And do not forget to brush them with olive oil before putting them in the oven.
Finally, cover your baking dish with aluminum foil for the first 30 minutes of baking to help steam and cook the zucchini fully. Then remove it for an additional 10-15 minutes until they are golden brown on top.
By following these tips, you are guaranteed to end up with perfectly tender and flavorful stuffed zucchinis every time!
In conclusion, this vegetarian stuffed zucchini recipe is a must-try for anyone looking for a delicious and healthy meal. Whether you’re a vegan, a vegetarian or simply trying to introduce more plant-based meals into your diet, this dish will not disappoint. With flavorful ingredients such as mushrooms, spinach and a blend of two cheeses, paired with fragrant herbs and spices like oregano and garlic powder, the taste is both savory and satisfying.
Not to mention the versatility of this dish. You can easily substitute or add in your favorite ingredients to make it your own. From grilled zucchini and lentil stuffed varieties, to quinoa stuffed or even Greek-inspired options with chickpeas, there are endless ways to customize these boats.
This recipe is perfect for those looking for a low-carb option that’s still filling and satisfying. And best of all, it’s an excellent way to get more vegetables into your diet! So why not give it a try today? Your taste buds (and body) will thank you.
Vegetarian Stuffed Zucchini Recipe
- 8 medium zucchini
- 1 large onion, diced
- 1 large green pepper, diced
- 1 -2 clove garlic, minced (or 3 or 4)
- 1/2 cup margarine
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1 (4 ounce) can mushroom stems and pieces, drained
- 2 eggs
- 1 1/3 cups Italian seasoned breadcrumbs
- 1 (28 ounce) jar of your favorite tomato-based pasta sauce
- garlic powder
- 1/3 cup Burgundy wine
- 8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded
- Preheat oven to 325 degrees.
- Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
- Steam (or boil) zucchini shells 3-4 minutes.
- Saute onion, greeen pepper, and garlic in butter.
- Add spinach; stir to combine and coat well.
- Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
- Place zucchini in baking dish and fill with stuffing mix.
- Cover with sauce, and sprinkle with cheese.
- Bake for 20-25 minutes, until cheese is bubbly.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.