For a vegetarian twist, add some cooked quinoa or lentils to the zucchini mixture for added protein and texture. Feel free to experiment with different cheeses, such as mozzarella, provolone, or goat cheese. If you don't have fresh mushrooms on hand, you can use 4 ounces of canned mushroom pieces, drained well. If you want to add a touch of heat, add a pinch of red pepper flakes to the onion and mushroom mixture. To prevent the zucchini shells from drying out, add a splash of vegetable broth to the bottom of the baking dish.
Stuffed Zucchini Shells
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS27
Transform your abundant zucchini harvest into an elegant and flavorful side dish. These stuffed zucchini shells are brimming with savory goodness and topped with a delightful blend of cheeses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol13 mg
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Fiber1 g
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Protein5 g
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Saturated Fat3 g
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Sodium228 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepPrepare the Zucchini: Trim the ends from each zucchini. Halve them lengthwise. Using a spoon, carefully scoop out the flesh, reserving it. Dice the zucchini flesh into small pieces. Arrange the zucchini shells in a baking dish. (10 minutes)
03
StepSauté the Aromatics: Heat the olive oil in a 10-inch skillet over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the sliced mushrooms and minced garlic; cook until the mushrooms are tender and have released their moisture, another 5-7 minutes. Season with salt and pepper. (12 minutes)
04
StepCombine and Stuff: Stir the diced zucchini flesh into the skillet with the onion and mushroom mixture. Cook until the zucchini is heated through, about 3 minutes. Spoon the zucchini mixture evenly into the zucchini shells in the baking dish. (8 minutes)
05
StepCheese Topping and Bake: Top each zucchini shell with feta cheese and Parmesan cheese. Sprinkle a bit more Parmesan over the top if desired. (2 minutes)
06
StepBake in the preheated oven for 30-40 minutes, or until the zucchini shells are tender and the cheese is melted and lightly golden. (40 minutes)
07
StepLet the stuffed zucchini shells rest for 5 minutes before serving.
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Idell Reilly
May 26, 2025Next time, I'll try adding a little bit of pesto to the filling for an extra burst of flavor.
Ines Gottlieb
May 20, 2025This recipe was amazing! My family loved it, even my picky eater.
Jarret Lehner
Apr 1, 2025I used yellow squash in addition to zucchini, and it turned out beautifully!
Lyric Yost
Mar 29, 2025The thyme really elevated the flavor of the dish. Will definitely make again!
Victor Hilpert
Mar 13, 2025I added some sun-dried tomatoes to the filling, and it was a huge hit!
Hermann Gislason
Mar 10, 2025I appreciate that this is a healthy and delicious recipe.
Giovanny Tromp
Mar 2, 2025Easy to follow instructions and a fantastic way to use up my garden zucchini.
Dayna Keebler
Feb 21, 2025This is now a staple in my summer recipe rotation.