Oh, cheese stuffed zucchini! This dish has become one of my go-to favorites in the kitchen—it’s healthy, versatile, and oh-so-delicious! I remember the first time I tried it at a friend’s dinner party. I was skeptical at first, thinking, “Zucchini? Really?” But when I took that first bite, the creamy cheese mixture combined with the tender zucchini blew my mind! Seriously, this dish is packed with protein and flavor, making it a perfect main course for any weeknight. Plus, you can dress it up or down depending on what you have on hand. Trust me, you’ll want to keep this recipe in your back pocket!
Ingredients for Cheese Stuffed Zucchini
- 4 medium zucchinis, cut in half lengthwise and hollowed out
- 1 cup ricotta cheese, creamy and rich for a smooth filling
- 1 cup shredded mozzarella cheese, for that ooey-gooey texture
- 1/2 cup grated Parmesan cheese, adding a sharp bite
- 1 egg, to bind everything together and add fluffiness
- 1 teaspoon garlic powder, for that flavorful kick
- 1 teaspoon Italian seasoning, bringing in a blend of herbs
- Salt and pepper to taste, always essential for seasoning
- 1/2 cup marinara sauce, to drizzle on top for added flavor
How to Prepare Cheese Stuffed Zucchini
- First things first, preheat your oven to 375°F (190°C). This is super important for getting that perfect cheesy melt!
- Next, take your medium zucchinis and slice them in half lengthwise. Now, grab a spoon and gently scoop out the insides, creating little boats for your cheese mixture. Don’t scoop too deep—leave a bit of flesh for flavor!
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. This is where the magic happens! Add the garlic powder and Italian seasoning, then season with salt and pepper to taste. Mix it all up until it’s creamy and well combined.
- Now, it’s time to fill those zucchini halves with your cheesy goodness! Use a spoon to pack the mixture in nice and snug. Don’t be shy—load them up!
- Place your stuffed zucchinis in a baking dish and drizzle the marinara sauce over the top. This will add a burst of flavor as they bake!
- Bake them in the oven for about 25-30 minutes. You’ll know they’re ready when the zucchini is tender and the cheese is bubbly and slightly golden. Let them cool for a few minutes before serving—trust me, the wait is worth it!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 45 minutes!
- Healthier alternative to traditional stuffed dishes, packed with veggies and protein.
- Delicious cheesy flavors that even picky eaters will love.
- Super customizable—add your favorite herbs or veggies to the mix!
- Perfect for meal prep; enjoy leftovers for lunch throughout the week.
Tips for Success
To really nail this cheese stuffed zucchini, let’s talk about a few key tips! First, make sure your cheese mixture is creamy but not too runny—this helps it hold its shape when stuffed. If it feels too thick, add a splash of milk to loosen it up a bit. When selecting your zucchinis, look for medium-sized ones that are firm and smooth for the best texture. Also, don’t skip the baking time; undercooked zucchini can be tough, while overcooked can get mushy. If you want to jazz it up, try adding some cooked ground meat or sautéed veggies to the cheese mixture. Fresh herbs like basil or parsley can also elevate the flavors!
Variations on Cheese Stuffed Zucchini
If you’re feeling adventurous, there are so many fun ways to switch up your cheese stuffed zucchini! For a tangy twist, try adding feta cheese or goat cheese into the mix—both bring a delightful creaminess. You can also toss in some chopped sun-dried tomatoes or olives for a Mediterranean flair. If you want an extra veggie boost, mix in some finely chopped spinach or bell peppers with the cheese filling. Don’t forget about herbs—fresh basil, oregano, or even a sprinkle of red pepper flakes can take your dish to the next level. The possibilities are endless!
Storage & Reheating Instructions
Got leftovers? No problem! Store your cheese stuffed zucchini in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. If you want to keep them longer, you can freeze them before baking—just wrap each stuffed zucchini tightly in plastic wrap and pop them in a freezer bag. When you’re ready to enjoy, simply thaw in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C) for about 15–20 minutes, until warmed through. This way, you’ll keep that cheesy goodness intact and enjoy every last bite!
Nutritional Information
Here’s a quick glance at the estimated nutritional data for each serving of cheese stuffed zucchini (one zucchini half). You’re looking at about 200 calories, with 12 grams of fat, 12 grams of protein, and 8 grams of carbohydrates. There are also 2 grams of sugar and 400 milligrams of sodium per serving. Remember, these values are estimates and can vary based on the specific ingredients you use. Enjoy this healthy, cheesy delight without guilt!
FAQ About Cheese Stuffed Zucchini
Got questions about cheese stuffed zucchini? I’ve got you covered! One of the most common queries is about cooking times. Typically, they take about 25-30 minutes in the oven, but keep an eye on them to ensure the zucchini is tender and the cheese is bubbly. If you want to switch things up, feel free to substitute the cheeses—ricotta works great, but you can also use cottage cheese or cream cheese for a different texture.
As for serving suggestions, these stuffed zucchinis are fantastic on their own, but you can pair them with a refreshing salad or some crusty bread for a complete meal. And yes, they make excellent leftovers! Just reheat them gently, and you’re all set for another delicious meal!
For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Cheesy Broccoli Rice Casserole.
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Cheese Stuffed Zucchini: 7 Reasons You’ll Love This Dish
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheese stuffed zucchini is a delicious and healthy dish that features hollowed zucchini filled with a cheesy mixture.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides.
- In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Fill the zucchini halves with the cheese mixture.
- Place stuffed zucchinis in a baking dish and top with marinara sauce.
- Bake for 25-30 minutes until the zucchini is tender and cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- You can add cooked ground meat for extra protein.
- Use fresh herbs for added flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini half
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: cheese stuffed zucchini, stuffed zucchini, vegetarian recipes
