Stuffed Zucchini With Mushrooms Recipe

Ever wondered how to transform humble zucchini into a show-stopping dish that’s sure to impress even the pickiest eaters? Let me take you on a culinary journey with these delectable stuffed zucchinis, loaded with savory mushrooms, aromatic herbs, and a hint of cheesy goodness!

I love making dishes that showcase fresh vegetables. Stuffed zucchini is a prime example.

This is a riff on a classic Italian dish that uses eggplant instead of zucchini. It calls for sauteing a very large amount of finely chopped mushrooms (they’re not in the traditional recipe) and aromatic garlic, which then get mixed with some almost-too-dry bread crumbs, chopped parsley, and a copious amount of grated Parmesan.

This would be delicious on its own. If you add some shredded mozzarella, it becomes even more over-the-top and decadent.

Ingredients

• Zucchini: Low in calories, high in fiber, aids digestion.
• Mushrooms: Rich in antioxidants, good source of protein and vitamins.
• Garlic: Boosts immunity, anti-inflammatory, adds savory depth.
• Parmesan Cheese: High in calcium and protein, enhances umami flavor.
• Olive Oil: Heart-healthy fats, enhances flavors, adds richness.

Ingredient Quantities

• 4 medium zucchini
• 8 oz (225 g) mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1/4 cup shredded mozzarella cheese

How to Make this

1. Set your oven to 375°F (190°C) to warm up, and get a baking sheet ready by lining it with parchment paper.

2. Cut each zucchini in half lengthwise and remove the innards to form a hollow center, leaving shells about 1/4 inch thick. Save the innards (or, as we call it, zucchini flesh) and chop it very fine. Yes, very fine.

3. In a sizable frying pan, warm olive oil over a medium flame. Toss in the onion and garlic, and sauté until they are both translucent, which should take about 3 minutes.

4. In the skillet, add the chopped mushrooms and the reserved zucchini flesh. Cook until the mushrooms release their liquid and it evaporates, about 5 to 7 minutes.

5. Blend in the dried thyme, salt, and pepper, and cook for another minute to meld flavors.

6. Take the heat out of the pan and blend in the 1 cup dry breadcrumbs, 1/2 cup grated Parmesan cheese, and 1/3 cup fresh chopped parsley. Stir until well combined.

7. Arrange the prepared zucchini shells, cut side up, on the baking sheet. Using a spoon, pack the mushroom mixture into each shell.

8. (Optional) For an extra cheesy finish to the stuffed zucchini, sprinkle shredded mozzarella cheese on top.

9. Preheat the oven to 375 degrees. Grease a 9×13 inch pan. Beat together 4 eggs, 1 cup of milk, and 1 cup of oil. Mix in 2 cups of sugar, followed by 1 teaspoon of vanilla. In another bowl, mix together 3 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Combine the wet and dry ingredients and mix well. Stir in 3 cups of grated zucchini.

10. Permit the zucchini that has been stuffed to cool for a little bit before serving. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Spoon
7. Frying pan or skillet
8. Stirring spoon or spatula
9. Measuring cups
10. Measuring spoons
11. Mixing bowl

Optional:
12. Grater (if grating extra mozzarella cheese)

FAQ

• Can I use different types of mushrooms?Indeed, you can opt for any type of mushroom that you fancy, whether it be cremini, button, or shiitake.
• Is there a substitute for Parmesan cheese?Pecorino Romano and nutritional yeast are acceptable substitutes for Parmesan cheese.
• Can I make this dish vegan?Yes, replace the cheese with nutritional yeast and use breadcrumbs that are vegan.
• Can I prepare this dish in advance?Absolutely; the filling can be made and the zucchini can be stuffed ahead of time, and then all can be baked when it’s time to serve.
• How should I store leftovers?Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Do I need to peel the zucchini before stuffing?Zucchini doesn’t need to be peeled—just scrub it clean.
• Can I use dried parsley instead of fresh?Indeed, use just 1 teaspoon of dried parsley, as it is more potent and concentrated.

Stuffed Zucchini With Mushrooms Recipe Substitutions and Variations

Mushrooms. Substitute with finely chopped bell peppers or eggplant for a different texture and flavor.
Avocado oil or melted coconut oil can be used as substitutes for olive oil.
Parmesan cheese: Substitute with nutritional yeast for a dairy-free alternative.
Crumble: For a different crunch, use crushed crackers or panko.
Fresh herbs: Switch them out with fresh cilantro in the case of parsley. Replace basil with cilantro: a taste perspective.

Pro Tips

1. Pre-salt the Zucchini: Before filling, sprinkle a little salt on the hollowed-out zucchini halves and let them sit for about 10 minutes. This will help draw out excess moisture, making the zucchini shells firmer when baked.