Stuffed Zucchini

Course: Side Dish
Servings: 4


  • 4 zucchini, 6-7 inches long, halved lengthwise
  • cup extra-virgin olive oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 cup breadcrumbs
  • 1 cup shredded Parmesan cheese
  • 1 egg
  • 2-3 sprigs rosemary, minced
  • salt and pepper to taste


  • Preheat oven to 350°F.
    Cut ends off zucchini, halve lengthwise, and with a melon baller or small spoon, scoop out the flesh into a bowl. Place the zucchini “boats” on a cookie sheet or jelly roll pan. Chop the flesh and return it to the bowl.
    Heat about 1/4 cup olive oil in a skillet over medium heat. Add onion and garlic and cook 5-8 minutes. Add zucchini flesh and cook 10-15 minutes or until the onion starts to brown and the liquid is evaporated. Salt and pepper to taste.
    Combine cooked onion, garlic, and zucchini in a bowl. Add bread crumbs, Parmesan, egg, and rosemary. Mix thoroughly.
    Spoon the zucchini mixture into the boats and cook for approximately 25 minutes, until the zucchini boat is tender and the tops are browned.
    Serve warm.
    Optional: Add more Parmesan on top of boats and put in a broiler to melt the cheese.