How To Make Stuffed Zucchini

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Perhaps you have a bunch of zucchini you need to use or maybe you are just looking for a great zucchini recipe. You have come to the right place!

This recipe is a great way to use zucchini if your garden is full of these delicious summer vegetables. And, the filling can be vegetarian if you don’t want to use the meat. Make this as a side dish or a second course…either way, it will be a favorite!

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Let’s Make Stuffed Zucchini!

Diet Considerations

  • None

Ingredients (Serves 4 to 5)

  • 6 large zucchini
  • 1 egg
  • 300 g / 10 oz ground beef or 2 sausages
  • 1/2 cup white wine
  • 100 g / 4 oz grated parmesan cheese
  • 10 cherry tomatoes, diced
  • 100 g / 4 oz bread crumbs
  • 1 small onion, finely chopped
  • 1/4 cup milk
  • extra virgin olive oil
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 2 sprigs parsley, finely chopped


Prep Time: 30 minutes.

Cook Time: 30 minutes.

  1. Preheat the Oven

    Preheat oven to 400 degrees Fahrenheit.

  2. Wash and cut Zucchini

    Wash the zucchini and cut off the ends. Each piece should be 3 inches long – Split them in half if they are too long.

  3. Make the zucchini Hollow

    With a tool such as a handheld cherry pitter, start turning lengthwise in the zucchini to make a hole. If you don’t have a tool, cut both ends off the zucchini, then split them in half lengthwise. Then, using a small measuring spoon or teaspoon, carve out the middle of each zucchini half so they look like little ‘canoes’.

  4. Mix the Ingredients

    In a bowl, mix the meat with the parmesan cheese, bread crumbs, milk, garlic, parsley, and the egg. Add some milk if the mixture is too dry. Season with salt and pepper.

  5. Stuff the Zucchini

    With a small spoon, stuff the zucchini with this mixture.

  6. Prep the Baking Pan

    In a baking pan, put in the extra virgin olive oil, chopped onion, and the diced cherry tomatoes. Place the stuffed zucchini in the pan and pour over a glass of wine. Drizzle with extra virgin olive oil and cover with aluminum.

  7. Bake the Zucchini

    Bake the zucchini in a hot oven (200°C/400°F) for about 30 minutes or so, until the stuffing is cooked through and the tops are nicely browned. Serve warm or at room temperature.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make stuffed zucchini (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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