Stuffed Zucchini with Mushrooms
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.
Recipe link
Prep time15 min
Cook time40 min
Total time1 hr
- Course
- Side Dish
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 200
Ingredients
- 4 medium zucchini
- 1 tablespoon butter
- ¼ cup yellow onion — small dice
- 1 cup Roma tomatoes — peeled, seeded, small dice
- 8 oz mushrooms — coarsely chopped
- 1 teaspoon salt
- ½ teaspoon basil — dried
- 1 cup cheddar cheese — shredded
Instructions
- Prepare the Oven and Zucchini: Preheat oven to 350°F. Cut zucchini in half lengthwise. Using a spoon or melon baller, scoop out the pulp while leaving about ¼ inch of flesh around the sides and bottom so the shells hold their shape. Chop the reserved zucchini pulp and set aside.4 medium zucchini
- Cook the Filling: Melt butter in a large skillet over medium heat. Add onion, tomato, mushrooms, chopped zucchini pulp, salt, and dried basil. Cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and most of the released liquid has evaporated. The filling should remain moist but should not be watery.1 tbsp butter, ¼ cup onion, 1 cup tomato, 8 oz mushrooms, zucchini pulp, 1 tsp salt, ½ tsp basil
- Stuff the Zucchini: Arrange zucchini shells cut side up in a shallow 9-by-13-inch baking dish. Divide the warm mushroom filling evenly among the shells and top with shredded cheddar cheese.1 cup cheddar
- Bake: Bake uncovered for 30–35 minutes, until the zucchini shells are fork-tender but still hold their shape and the cheese is completely melted and bubbly.
- Optional Broil: Set the oven to broil and broil for 1–2 minutes, until the cheese becomes lightly browned. Watch continuously so the cheese does not burn.
- Rest and Serve: Let the stuffed zucchini stand for 5 minutes, then serve warm.
Notes
- Leave Sturdy Shells: Use zucchini that are similar in size, and leave about ¼ inch of flesh around the sides and bottom so the shells remain firm enough to hold the filling.
- Fresh Mushrooms Matter: Fresh mushrooms release flavorful juices as they cook and produce a better texture than canned mushrooms.
- Reduce the Moisture: Continue cooking the filling until most visible liquid has evaporated. A watery filling can make the zucchini boats soggy and leave liquid in the baking dish.
- Make Ahead: The filling may be cooked, cooled, and refrigerated in an airtight container up to 1 day ahead. Fill the zucchini shortly before baking and add a few minutes to the bake time if the filling is still cold.
- Storage and Reheating: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat covered in a 350°F oven until hot throughout and the center reaches 165°F, uncovering for the final few minutes if needed.
- Optional Finish: Broil the cheddar briefly for additional color, or sprinkle a small amount of Parmesan over the cheddar before baking.
- Serving Suggestions: Serve with Cheesy French Bread or Spinach Salad.
Nutrition (Approximate Per Serving)
Yield
8 stuffed zucchini halves — Serving size: 2 stuffed zucchini halves
- Calories
- 200
- Carbohydrates
- 11.5 g
- Protein
- 11 g
- Fat
- 13 g
- Saturated Fat
- 7.5 g
- Cholesterol
- 40 mg
- Sodium
- 790 mg
- Fiber
- 3.5 g
- Total Sugars
- 8 g
Equipment
- Chef’s knife
- Cutting board
- Spoon or melon baller (Either tool is acceptable for hollowing the zucchini.)
- Large skillet (Use a skillet large enough to cook the filling without crowding so released moisture can evaporate.)
- Shallow 9-by-13-inch baking dish (Use a shallow dish large enough to hold the zucchini halves in one layer.)
- Measuring cups and spoons
- Wooden spoon or spatula