Italian Stuffed Zucchini Recipe

Italian Stuffed Zucchini Recipe: We would like to take this opportunity to welcome you to our kitchen, where we are about to embark on a food adventure through the flavours of Italy with our mouthwatering recipe for Italian Stuffed Zucchini.


Italian Stuffed Zucchini Recipe

This dish creates a delightful harmony of flavours that will tantalise your taste buds by combining the freshness of courgette with the rich and savoury goodness of foods that are traditionally prepared in Italy. This recipe is sure to impress you, regardless of whether you are an experienced chef or just starting out in the kitchen. So, get ready to roll up your sleeves and get busy in the kitchen!




  • 4 medium zucchinis
  • 1 cup cooked quinoa
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for drizzling


Also See:

Easy Italian Pear Cake Recipe




  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • After slicing each zucchini in half lengthwise, remove the seeds and flesh from the zucchini using a spoon, making sure to leave about a quarter of an inch of the flesh intact.


  • The cooked quinoa, diced tomatoes, minced garlic, chopped basil, dried oregano, dried thyme, half of the grated Parmesan cheese, and half of the marinara sauce should be mixed together in a mixing bowl so that the ingredients can be combined.
  • Add salt and pepper to taste, then mix everything together until it is completely incorporated.


  • After the zucchini halves have been hollowed out, place them on a baking sheet that has been lined with parchment paper.
  • The quinoa mixture should be stuffed into each half of the zucchini, and the mixture should be packed very tightly.


  • First, drizzle the zucchinis that have been stuffed with olive oil, and then spoon the remaining marinara sauce over the top of the zucchinis.
  • The remaining amounts of Parmesan cheese should be sprinkled on top of each zucchini that has been stuffed.


  • Bake the zucchinis in an oven that has been preheated for twenty-five to thirty minutes, or until the zucchinis are tender and the filling is heated all the way through.
  • Cover the baking sheet with aluminium foil beforehand. The foil should be removed, and the oven should be set to broil.


  • Continue to broil the zucchinis that have been stuffed for an additional three to five minutes, or until the cheese become golden and bubbly.
  • Wait a few minutes before serving after removing from the oven and allowing it to cool down.


Nutritional Information


  • Calories: 230 per serving
  • Total Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Sodium: 420mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 5g
  • Sugars: 7g
  • Protein: 12g

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