Stuffed Zucchini Parmesan Recipe

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Stuffed Zucchini Parmesan Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Zucchini – You need to use ripe zucchini for this. But, if your zucchini is too ripe, it’ll be very hard to scoop out the inside without breaking the zucchini boat.
• Olive oil – The olive oil will flavor the zucchini and will ensure that it doesn’t stick to the pan while it cooks.
• Salt – Salt helps to pull out some of the liquid from the zucchini so it’s soft when you eat it.
• Italian seasoning – If you don’t have any Italian seasoning, you can substitute oregano, parsley, or dried basil.
• Marinara sauce – Any type of jarred or homemade marinara sauce works.
• Mozzarella cheese – You want to use a block of mozzarella cheese that you shred yourself. It will melt really well as opposed to bagged shredded cheese, which has preservatives in it. Those prevent it from melting and clumping in the bag, which is good, but it also means it doesn’t really melt in the oven.
• Parmesan cheese – This recipe is named parmesan, so you need to have parmesan cheese in the recipe.

How To Make Stuffed Zucchini Parmesan:

Preheat the oven to 375 F.

Cut the zucchini in half lengthwise.

Use a melon baller to scoop out as much of the inside of the zucchini as you can, making sure to not go all the way down to the bottom and pierce the zucchini.

If you don’t have a melon baller, you can use a spoon, but the melon baller just makes the process a little bit easier.

Put the scooped-out zucchini in a separate bowl. We’re going to be using that in just a little bit.

Start with the hollowed out side of the zucchini facing up.

Drizzle the inside of the zucchini with olive oil.

Sprinkle it with salt and Italian seasoning.

Put the zucchini halves with the hollowed out side down into a cake pan.

You want to use a cake pan rather than a cookie sheet because it has higher sides.

Drizzle a little more olive oil on top.

Bake the zucchini halves for 10 minutes.

You want to bake them with the hollowed out side down to prevent the inside, which is not protected by skin, from roasting too quickly.

While those are cooking, heat a large skillet over medium-high heat.

Take the reserved zucchini (the portion you scooped out with the melon baller) and dice it a little smaller.

Put them in the pan to sauté for about five minutes.

When the zucchini starts to soften, add in the marinara sauce and let it cook together for five minutes.

Take the zucchini out of the oven.

Flip it over so that the hollowed out side is facing up.

Quick note: I usually don’t have any pooled liquid at the bottom of the pan after baking them. But, if you do, you may want to wipe it away, just so it doesn’t make the zucchini soggy.

Stuff the zucchini mixture from the skillet into the zucchini.

Shred the mozzarella cheese.

Add it evenly across the zucchini.

Sprinkle them with parmesan cheese.

Put the pan back in the oven and bake for an additional 10 minutes until the cheese is melted.

Take the zucchini out of the oven and sprinkle it with a little bit of Italian seasoning for garnish.

Serve warm.

Stuffed Zucchini Parmesan: Frequently Asked Questions

More Stuffed Zucchini Recipes:

Like I said before, this is a twist on our sausage stuffed zucchini boats recipe. So if you’re looking for a similar recipe, but with meat, try that one.