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Vegetarian Stuffed Zucchini

Course Main Course
Cuisine American
Keyword bake, Stuffed Zucchini, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 509kcal


  • 6 medium zucchini
  • 1 medium onion
  • 2 clove garlic
  • 3 tablespoon olive oil
  • 1/2 cup feta cheese crumbles
  • 1/4 cup walnuts, chopped
  • 3/4 cup bread crumbs, plain
  • 1 large egg
  • 1 sprigs dill
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 4 slice, small whole wheat baguette
  • 15 ounce peaches, canned in own juice


  • Preheat oven to 400°F.
  • Cut the ends off the zucchini, then turn sideways and and slice a thin strip off the tops with a knife.
  • Using a spoon, carefully scoop out the flesh, leaving shells to hold the stuffing. Chop the zucchini flesh and set aside.
  • Chop onion and mince garlic.
  • Heat 2 tablespoons of oil in a pan. Add the onion and garlic and sauté for 5 minutes or until golden brown.
  • Remove from the heat and let cool slightly. Stir in the zucchini flesh, cheese, walnuts, bread crumbs, egg, dill, salt, and pepper.
  • Stuff the zucchini shells and place side by side in an ovenproof dish; drizzle remaining oil over top.(Include any extra stuffing in the dish.)
  • Cover with foil and bake for 30 minutes, then remove foil and bake for another 10-15 minutes or until golden brown.
  • Serve with bread and peaches on the side.


Calories: 509kcal | Carbohydrates: 64g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 621mg | Fiber: 8g | Sugar: 22g