Skip to main content
Epicurious
Cookbooks

Stuffed Young Zucchini

Recipe information

  • Yield

    serves 4

Ingredients

4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick
2 tablespoons EVOO (extra-virgin olive oil)
Salt and pepper
12 cremini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 garlic cloves, grated or chopped
2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful of fresh flat-leaf parsley leaves
A few sprigs of fresh tarragon or a small handful of fresh basil leaves
3/4 cup shredded Parmigiano-Reggiano cheese
1 egg, beaten

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve.

    Step 3

    Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.

    Step 4

    While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs.

    Step 5

    Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.

Rachael Ray's Look + Cook
TagsItalian AmericanItalianEuropeanZucchiniSquashVegetableCrimini MushroomMushroomPlum TomatoTomatoParmesanCheeseDairyMainSideDinnerVegetarianNut FreeOven BakeSummerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.