Four mushroom-and-tomato stuffed zucchini halves topped with browned cheddar cheese in a brown ceramic baking dish.

Stuffed Zucchini with Mushrooms

Name: Stuffed Zucchini with Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 medium zucchini; 1 tablespoon butter; ¼ cup yellow onion; 1 cup Roma tomatoes; 8 oz mushrooms; 1 teaspoon salt; ½ teaspoon basil; 1 cup cheddar cheese

The zucchini shells soften around a warm mushroom filling but remain sturdy enough to lift from the pan. Melted cheddar over the top gives this vegetable dish a comforting finish.

By Betty Lou Gardner1 hrUpdated 2026-08-25

Stuffed Zucchini with Mushrooms is a comforting vegetable dish filled with savory mushrooms, tomatoes, herbs, and melted cheese! The zucchini becomes tender while the flavorful filling bakes into a rich, satisfying center, creating a meal that feels hearty without being heavy. Whether served as a vegetarian main course or a substantial side dish, it brings together simple ingredients in a warm and inviting way.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always leave the zucchini shells a little thicker because I've learned they hold together much better that way. The smell of mushrooms, tomatoes, and cheese baking together is enough to bring people into the kitchen before supper is ready. If I have a little Parmesan on hand, I often sprinkle some over the top because it gives the whole dish a little extra something.

How to Make Stuffed Zucchini with Mushrooms

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Zucchini halves hollowed into sturdy shells on a wooden cutting board, with chopped zucchini pulp reserved in a bowl.

Prepare the Zucchini Shells

Cut the zucchini in half, scoop out the centers while leaving sturdy shells, and chop the reserved pulp.

Mushrooms, Roma tomatoes, yellow onion, dried basil, and chopped zucchini pulp cooking in a large skillet.

Cook the Filling Until Moisture Reduces

Sauté the mushrooms, tomatoes, onion, basil, and zucchini pulp in butter until the vegetables become tender and most of their released liquid evaporates.